Last evening your humble host handled cooking din-dins at the port-swiller residence, dishing up a prosciutto and shrimp pasta dish that is a great favorite with the family.

I have found that my cooking style may best be described as heroic, even Wagnerian.  When I add garlic, shallots, basil, lemon and sherry to a cream sauce, you’ll know it.  None of your delicate shadings here.  None of your half-measures. My creations shout from the roof-tops.

Sigh! Great fun to make and delicious to eat, but I’m afraid the after-effect is a strong desire to slither up a tree and stay there for three or four days.

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