PASSIONATE RATIONS

(From prior posts, you know I’m embarking on a tour through James Peterson’s “Cooking” cookbook. This post relates to that adventure.)

James, James, James. Please forgive me.

Your “Cooking” book sits on my nightstand, waiting to be re-opened, but I have been waylaid by life for months.

I have not forgotten you. And, with the holidays upon us, I am hoping to give the gift of good eats direct from your tasty treatise to the table.

I admit, though, that I am scared. The next few lessons–cheese puffs, puff pastry rectangles, canapes and tartlets–I think I can handle. But then come the terrine adventures.

Terrine? Really? So early in this process? Why so early? It’s intimidating to someone who has never worked with foie gras and is not otherwise well-versed in meats.

But I suppose that’s why I started this thing in the first place. So, I’ll try to buck up and get cooking!