The magazine has been published, our spiedie recipe is on page 102. The article is about a good friend of ours who raises lamb for top chefs (and quite a few Top Chefs) on the East coast. We're his 'foodie friends' who hosted the lamb dinner.
I totally agree! There's no way I would have attempted this swap last year but now that I've got a few under my belt, it's not as scary. Plus, I have the best partner ever!