“What,” people ask me, “do you cook when you’re not working?” The answer is pretty consistent: “pasta and fish and a vegetable, or pasta and salad and a vegetable, or salad and fish and a vegetable, or pasta and salad and fish and a vegetable.” There are exceptions, of course, but there’s a comfort level here and it’s been this way for a long time, through different kitchens and domestic arrangements.
Here’s the thing: In my professional life of finding, replicating, sometimes even “creating” recipes, my palate is up for anything. But when the work hat comes off, I fall into old and completely beloved habits.
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