Tomorrow

 

A rather complicated dish

So I won't tell you how to make it. How is that for a recipe book! It is busy busy busy here, I am getting ready for my summer cooking job and busy making menues, jams jellies and spicy rataouille, gaucomole and other such tasties.

Recipes will be coming your way, I thought and thought and thought and thought how terribly boring it would be for you to tell you the entire story of my life on the boat from one market to the other, it is far too ordered and disciplined for the way my mind works so I shall just tell you the fun bits and the frightening bits and the love sick bits, and dinner parties that I have cooked since, and how I came to live here and stay here and cook here. Afterall the boat was a very long time ago 19 years have passed, I have moved house four times, I have got married and live has changed so much.

So I got the job on the boat, the very first thing that Arthur asked me to do the next day was to take the helm as we sailed from Menton to Monaco, in those days a 28 meter boat was quite big, to me it was gigantic. Just like driving a massive car. OH Yea.

I'll take you back to Menton later on for now we are on our way to Monaco. Monaco was a fun time on the boat, we usually went for day sails to Villefranche with a lot of guests on board, sometimes one or two, but I like those days.

I liked to get off the boat before anyone was up, that used to pose a problem ( this is where I decide to use the present tense) The gank plank is up high the morning is misty and damp, the sun hasn't quite shown his face, there is a silent reg glow to the east, there are no hand rails and I cannot find the controls I slip and lose my balance, somtimes I fall into the stinky port and clamber up the grimy port wall hoping some sailor might wake up and take pity on me, or I wait tille one of my crew is up to let me back on the boat. Not a great passtime I can assure you. I usually manage ungainfully to wobble of the boat and as I walk down the dock I turn to sea the sun now rising, knowing in an hour how hot it will be and how blue and clear the sky will become. 

By the time I am at the market the sun is up, and I am ready for coffee before I start my rounds.  I like to look at each and every stall and create a menu in my mind with what I can see and what looks the best. It might be the rascasse fillets or it might be the Dorade Royale, gleaming on the ice. Because it is so sunny and warm I think I will make a seafood salad, steam some langoustine on lemon grass and ginger, stir fry some giant prawns and calamarie, stir them warm and pink into mesclum, toss in some porcini mushrooms, sprinkle on some truffle oil and a squeeze of lime juice why not?  Followed by a delicate lemon and lime mousee with a sechuan peppercorn tuile and raspberry coulis.. Serve it with a chilled Gavi bought in Italy on one of our last trips there.

Tomorrow I am cooking for sixteen

Tomorrow

 

Comments

[Your SIL]

I've spied this dish before haven't I? What a lucky lady to have tasted it too... A most memorable occassion.
Let me tell you it tastes as good as it looks true perfection! I just love your little stories x