You've got to get mad
I need to create classic recipes. It is the avalanche in me that cannot be stopped. I love seafood. I make excellent mussels. Sweet vermouth, PEI mussels, cream, portabello mushrooms, shallots, garlic, cilantro, bacon. Maybe a Thai chili or two if I want to cook on the wild side. My oh my! But now, I NEEEEEEEED to make a lobster thermidor, a favorite back in1960s-70s entertaining. The food from those old black-tie dinner party meals is rising into view once again. I know there can be wild spins on what we can do with a meal that Julia Child championed us out of our collective trepidation. 60 years later we are tampering with the maverick. But take your rest here for a moment to cook at the station of that wonderful woman who brought the housewives out of the dark ages, showing us all that family dinner had no limits. Even more so, Julia showed us that ambition and creativity were not owned by men alone. She like my grandmother, did so in a world that said otherwise. But wow! I digr
