I’ve mentioned my love of simplicity in the past [see Back To Basics from September 23]. As much as I enjoy slinging the pots and pans in the kitchen, I’ve just a few precious hours between down-dogging it in the afternoon sun and squeezing my aching arse into my skinny jeans to go to work in WeHo. For this reason, when I need to feed myself, I choose provender that requires the least complicated preparation possible yet still provides me with energy to write and deal booze. Currently, I’m in the thralls of a serious fruit fetish. Something about the slicing and dicing appeals to me. Rinse. Slice. Consume. Repeat. I savor a plate of fresh Fall fruit for its aesthetic appeal as much as I do for the taste and vitamins it provides. Here’s to the apples, pears, and avocados out there fueling this scribbling bartender’s creations on the page and in the glass.