I have been reading through the various speculations on who will be appointed Obama’s “King of Corn.” I signed a petition today for Michael Pollan. This kind of public statement speaks volumes regardless of the practicality of nominating an intellectual warrior for a physical post. Journalists play just as strong a role in our politics as do those in office, and Michael Pollan has stepped up to that challenge many times. Whether Pollan is the best suited, we need someone better equipped, more knowledgeable, and capable of turning our food system around. It all started with Earl Butz under Nixon. The hope is there will be change under Obama. We need someone in office who can balance the interests of politics and business with quality, health, and the sustainability of our planet’s resources.

Cookstr, a food site that samples recipes from cookbook superstars and celebrity chefs, recently launched in beta. The site hopes to give users a sample of recipes online and entice them to buy the books. Already signed up are chefs from Jamie Oliver (”The Naked Chef”) to Fergus Henderson (Nose to Tail) to Mario Batali (Chez Panisse) to Madhur Jaffrey (famous for Westernized Indian). It’s mostly a Western crowd, but that’s to be expected.

I have always wanted to make scones with heat. Well, Matt obliged this weekend and baked some. We were definitely missing out. These scones are fluffy, a little spicy and with some bite from the cheddar and finish smoothly with a taste of rosemary. I am digging this spicy little wake-up call.

It’s starting to get cold. Cold means frost which means winter vegetables. In the winter, we have two main options: squash or roots. This year I’m just not ready for either. Since I started paying more attention to seasonal produce, I have been amazed with how excited I am as new vegetables come to the greenmarket. Not this winter. My stomach has been saying “Winter, slow dooooown.” I’m eating tacos tonight. [I also had tacos last night.] For now I am beating the cold wind and puffy coats by building an inner fire using the magic of capsicum and tequila.

If you’re feeling what I’m feeling, join in on my fun. Chipotle chicken tacos with cheddar and guacamole.

Only those that have known me longer than a year will appreciate the significance of this statement: I love eggs for breakfast. I love making eggs for people for breakfast. Allow me to take a moment’s pause and count the ways that I love eggs. Scrambled with a touch of cheese and nutmeg; thinly laid atop alliums, sprinkled with cheese and herb, and folded into a perfect omelette; placed under the broiler to puff up into a frittata; stuffed with mushrooms; coated in mozzarella; fried up and eaten on toast; placed in a toast hole; and finally, my favorite to date, good old chewy, runny, savory, baked eggs.