… When most people I know (sans culinary classmates) think about Mexican food, they tell me they think of the gooey enchilada, the ubiquitous burrito, and the omnipresent taco. But, the cuisine enjoyed south of the border is far more complex and diverse than the commonly known combination of meat, beans, cheese, and tortillas. …

… We cook to take our minds off the burdens we carry outside the kitchen. We cook so we can lose ourselves in the near-synesthetic experience of an extraordinary meal. We cook to discover the unexpected. …

… But since we are, as we said, weird, we believe that instead of ignoring food blogging events when we’re pressed for time, we should embrace them. Both at once. With zeal.

And with (yes, you’ve guessed it by now) weirdness.

And so, with a cupful of grapefruit juice and a sea of aspic (ocean blue, of course), we christen the Sweet Fleet …

…These past few weeks, after he left us, I worked like a demon. It became an imperative with me — as if I’d be dishonoring his memory to not end each day with cracked, dirty fingernails and mountains of progress. …