If you get the New York Times or have access to it in any way, don't miss Pete Wells' and Melissa Clark's articles in the Dining section today. I love their different perspectives on essentially the same point: food, cooking and eating should be pleasurable and accessible rather than experiences which either require loads of money or are fraught with stress, apology and disappointment.There's a place for wildly adventurous 28 course tasting menus but hopefully the future of fine dining isn't only thus. And sometimes, cakes flop or the beans are too salty. All are OK and often can be remedied. Breathe, nourish, enjoy.