wrote a gourmand friend an email this evening with the paragraph below describing my dinner. it seemed wonderfully blog-esque, sitting right there, so i plucked it out

the redsnapper poached in white wine with shittake mushrooms and beurre blanc was tres good. the sauce was so tangy and wonderful. it amazes me that such classical (actually regional, julia reminds me) techniques are so absent from our family’s kitchens. what’s easier than whisking butter into reduced lemon juice? i subsequently ate the surplus with a spoon.

rule #2

weblogs with themes are so much better than random self-absorbed, self-effacing rants. plus then you have a purpose.

note to self: personal food escapades as weblog