Remember Covert Bailey?
My wife, Lynn, is a wonderful cook. She loves cooking just shy of fashion shopping, and maybe more than wine. Nearly every week we delight in a new recipe, often taken from The New York Times Wednesday dining section, but they can come from everywhere, except Red Book or Rachael Ray. Lynn also took a two-week French cooking class in the early ‘80s from a fancy restaurant.
When we used to cook French dishes at home, I watched Lynn and learned to make the sauces myself, perfecting them over many attempts. Then Lynn got healthy. It happened in the late ‘80s. Crème disappeared first, then butter and lastly fatty meats. Now we cook with olive oil, lots of fresh vegetables and will usually employ chicken breasts, rather than thighs, when we are not having omega 3 fish.
I don’t cook at all anymore; I just do the chopping and some of the cleaning. But I dreamed of the day I would hang up my portmanteau and take on some of the executive parts of dinner preparation, again. In the back of my mind I had reminisced for the days when dinner at home was close to four-star dining out,—guests were wowed.
Last week Lynn reminded me of the obvious: you need to use fat for food to taste four-star, and we don’t use much anymore. Of course there are a few low- or good-fat combinations which belong in the French Laundry. But for the most part, we will have to settle for two- and three-star plates, except on rare occasions when we dine out. And I guess I will not bother doing any of the cooking, since Lynn is a master of making the best of healthy fare.
I’m just putting this down to see if I am missing anything.
P.S. On Thursday, Lynn is actually taking a Greyhound Bus (there is no train over the mountains) from Albany to Boston just to enjoy a fatty four-star dinner - out - with me (I’m working there on Wednesday and Thursday), and then drive back home with me on Friday. It’s not that a part of her doesn’t long for the good old days, too.