Kitchen update

What I've been cooking:

Fish with creamy leeks. A true 20-minute meal, using leeks from Wayward Seed Farm.

New England clam chowder. Yum. I went high-end with the ingredients, picking up these Bar Harbor All Natural Chopped Clams at the Wild Oats near my house that is slowly morphing into a Whole Foods.

Pecan-topped pumpkin bread. Scrumptious. Our weekend guests, for whom I had prepared it, absolutely scarfed it down. Success.

Curried chicken soup. Delicately flavored and delicious. Plus you get all of your vegetables and protein in one bowl. Made with fresh chicken from North Market Poultry and Game.

Spinach-artichoke dip with bacon. An excellent afternoon snack for a banker's holiday.

Where I've been eating:

Out-of town-foodie-guests gave us the perfect excuse to try breakfast at Tasi, which opened in Pistachio's former location in the Short North: 680 N. Pearl. It was delightful, though they don't yet have much seating. You can try any number of homemade pastries that include blueberry and raspberry danishes, almond and chocolate croissants, and you can purchase loaves of Eleni-Christina's breads any day of the week (after 7 a.m.).

At our table, the four of us enjoyed:
-Sourdough pancakes with sweet and spicy bacon and Ohio maple syrup ($7)
-Spanish tortilla with Bolivian salsa ($6)
-Greek style yogurt with granola and honey ($5)
-Greek scrambled eggs with zucchini, tomato, feta and sourdough toast ($5)