@drfugawe, We used to call ourselves “Deli Dogs” and “Kitchen Cats.” And fighting like the proverbial cats and dogs was precisely what we did at times. In part, that was because most people who worked the counter were college students and those who worked the line were not. There must be a way of making more of what we learn about class and experience during those early jobs.

Gourmet went on a trompe l’oeil rampage too: http://www.gourmet.com/diaryofafoodie/video/2008/02/209_trompeloeil_preview

I have been eating venison for about twelve years now and though I struggled initially to find recipes for the meat (because I was unaccustomed to preparing meat in general), I am now a great fan. My favorite is still pan fried quickly on top of a green salad and roasted french-fry cut potatoes, a recipe I first encountered in Belgium.

Thanks for reading!

Sadly, I am a chronic undercooker. It’s a joke in our household: “If Joan says the potatoes are done, wait ten more minutes.”

You’re hitting the nail on the head, as I believe you already know. Please keep hammering. From your friend who lives near farms (and farmers!) and also struggles with the “feed the bulldog/do things the right way” conundrum.