Not so much a question

Jamie
I would like to take this time to thank you for allowing me to participate in the book. I had a good time. Good luck with the book!

Jim

Jim,

When you agreed to be part of the cookbook, sharing your Minion Method and professional tips, that was quite a thrill for me. I had heard your name for years, but your reputation was so legendary, I figured you were about a million years old and/or buried in hallowed ground somewhere in Memphis. Obviously, it’s great that you are alive and well. I’ve learned truly informed cooking from you and I appreciate you sharing your expertise with everyone.

Thanks,
Jamie