Friday, August 17, 2007
I’ve been cooking for someone for whom expense and calories are no consideration, and it’s been quite liberating. I use cream and butter and mayo and olive oil, I buy goat cheese and cured meats and endive. Neighbors are providing us with garden veggies (the tomatoes are incredible this year). We do fish and shellfish (you may be surprised to know seafood is expensive here in SoCal, the local fisheries having been depleted.)
And still she barely eats, or has only a few bites and then gets tired. I try to make nice presentations, use the good china, sit with her and eat my tiny meal. And I savor a small victory when she likes it.