We love truffles, and especially truffle oil. Not too much, or it takes over a dish. But a sprinkling on mushrooms or a piece of fish. We'd never use it at home, of course. That would require a level of skill I'm not comfortable with. But in a restaurant, as soon as we see truffle oil, we know it's going to be a good dish.

I made a break through in my Marathon planning. I might have found a genre and a style. I still don't have much of a plot, but I do have some ideas, probably small minded and worth ten or so thousand words. It's a start. I'll see if I can continue my progress through the end of the month.