Lost a good friend this year after a protracted illness. She was cared for up to the end by a loving spouse who refused all invitations to go out for several years.So missing their company, a couple of us decided to form a sort of monthly luncheon club. We discussed ahead of time who would cover which course, which we prepared before arriving at the home with its formal table setting on the terrace or dining room, depending on the season.
Sometimes confronting difficult situations straight on has its rewards. Outsiders who heard about our sorties became a little envious as our culinary efforts progressed and conversation flourished, occasionally spiced up an eminent guest we allowed entry for the day.
(A typical meal starting with a scallop timbal and followed by Bouef Bourgignon.)
1 comment:
Indignant chef has instructed me to correct the dish which is not Boeuf Bourgignon but slow roasted shoulder of lamb.
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