bees are not wasps

so, alas, we thought the hundreds of swarming and flying about behind one of our windows were wasps -- to which I am dreadfully allergic -- and, our next-door neighbors, des provencaux ("Marianne,
nous sommes des paysans!") enlightened (how do you spell this anyway?) us last night -- when, because of having removed everything for the rat, we had, I had, chosen some rather mediocre quiches from an about-to-close boulangerie.. everything closes at 12 of course, so everyone can go home and have their fresh bread for lunch,  not to open until 3... and they had brought  homemade quiche

that kind of evening and Serge, our lovely neighbor who had put up our ironwork for our overhanging vine, hated above all asparagus, which is exactly what else we were serving

but we had a grand time with our white wine from Bedoin, which is all they now drink, having given up"Pastis -- forget Provence and its pastis, so  very Peter Mayle -- anyway, it is funny and  nice

and I am still trying to write introductions to my Modern Art Cookbook , out in Fall of 2013, STILL getting permissions and such, with my illegible handwriting, as if I should have typed out 53 permission letters, yes? etc.

living in a cab anon is a full-time job anyway, you like it or you don't.... 

modern art cookbook!

Having signed the contract for my Modern Art Cookbook, to be published by Reaktion Books, in the UK, but distributed by the Chicago University Press -- both of which publishers I love -- I have quotes from MFK Fisher, Elizabeth David, Laurie Colwin, Hemingway, Proust, Julia Child, Monique Truong (Salt) and so on, but would love a wider selection...
Anyone who has an idea, please do let me know!
This book is about vaious still lifes and recipes connected with the elements in the paintings (you know, Cezanne's Ginger Pot and Eggplants, in the Met Museum, and associated recipes from various artists about eggplant, and Manet's Bunch of Asparagus, and his Single Asparagus, and relevant sections from Proust about asparagus, and from the Hare with Golden Eyes about Charles Ephrussi and his commissioning that painting), but goes wider than that -- it feels heavily tipped towards French recipes, and then modern artist recipes, as it should... but is open to suggestions!
anyone who is interested, and has suggestions, do please respond, thanks,
Mary Ann Caws