The fancy stuff
Long ago, back when I started this blog, I vowed never to start a blogpost by apologizing for a lack of activity.
But dang. It’s been a month. It’s like I’ve been distracted or something.
Let’s give this distraction a name. Let’s call him…Chef San Diego.
The other day we made some kind of fish with diced red and yellow peppers in a cardamom papaya beurre blanc sauce. “Just something simple.”
Well. He made it. I just drank wine and watched.
Beurre blanc, I said. That’s simple? Isn’t that, like, French?
Well, yes, but it’s really not that fancy, he said. Think of it as butter sauce. And you can flavor it with different things. Next time, he told me, you’ll make it.
I started laughing.
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