I am impressed and await the report of the resulting gourmet meal. I don’t ever make quite such an effort….meanwhile I’m enjoying good American food with Rick’s garden tomatos and local corn. Good ingredients makes all the difference…
You have a voice! Also, you wrote moose vs mousse, consciously, I'm assuming b/c the locale of Chez Léonard's first repas is in Maine? Or was it unconscious? Lastly, looove the braiding of cuisine, journalism and love of the bon mot. You MUST know and follow Frank Bruni, n'est pas?? If not... Reply with SOS and I will rescue you from your own ignoble state...
That's hilarious. I had no idea I'd conflated a French delicacy with Maine's most famous animal . Thanks for your comment, Julieta. I have read and enjoyed Frank Bruni, but your encouragement will turn me toward a deeper appreciation. Onward!
I am impressed and await the report of the resulting gourmet meal. I don’t ever make quite such an effort….meanwhile I’m enjoying good American food with Rick’s garden tomatos and local corn. Good ingredients makes all the difference…
Because it's the perfect bite-size juicy morsel of reading that one can read in "one byte"
Oh, also, I think the name of your newsletter SHOULD be Amuse-Bouche.
You have a voice! Also, you wrote moose vs mousse, consciously, I'm assuming b/c the locale of Chez Léonard's first repas is in Maine? Or was it unconscious? Lastly, looove the braiding of cuisine, journalism and love of the bon mot. You MUST know and follow Frank Bruni, n'est pas?? If not... Reply with SOS and I will rescue you from your own ignoble state...
That's hilarious. I had no idea I'd conflated a French delicacy with Maine's most famous animal . Thanks for your comment, Julieta. I have read and enjoyed Frank Bruni, but your encouragement will turn me toward a deeper appreciation. Onward!