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.
3 comments
Comments feed for this article
November 15, 2010 at 6:16 pm
diane
Heh. I felt that way after four days in New Orleans – the food was fantastic, but my body wasn’t especially happy with it – I was positively craving bland food by day five.
November 15, 2010 at 6:55 pm
Robbo
I can imagine!
November 17, 2010 at 12:15 am
Sister
You cook like the OG. If one is good, then ten are better. And I think it is one of the few areas where we all agree!!!! Carry on, carry on…