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A book about food and cooking could not come about in a vacuum. Friends who have shared their warmth and support as well as many meals are what have made this book possible. Without them, the joy of cooking would indeed be faint. I particularly wish to thank my new community of friends in Flagstaff— especially the Lamberson family, Dottie House, Jon Shulman, Dena Dierker, Bill Burke, Phyllis Hogan, Dave Edwards, Pat Stein, Ann and Arnold Johnson, and Betty Hoyt, not only for their friendship but for sharing their know-how and the bounty of their gardens. My heartfelt thanks also to James Turrell and the Roden Crater Project for the inspiration to come here and stay; to Craig Baumhofer for rebuilding this old house with phenomenal patience and skill; to Ernie Macy for teaching me to ride; to Shirley and Dimitrios for their Greek dinners and genuine hospitality.