Could you say no to an all-expense-paid, week-long gastronomy tour of Spain? I couldn’t! And therein lies a story.
I used to write a weekly column in the Saugerties Times. One in particular, on the Spanish dish, Paella, opened with a steamy paragraph about harvesting the reproductive organs of the autumn crocus for the principal spice. The initial reaction was shocked at the seemingly off-color writing, but I was just having fun and pulled it off without crossing any lines or offending any sensibilities. It was a reminder that eating is a sensuous experience, and my readers (and my