Rich Eating

Cooking is a wonder. It's magic, alchemy, A few ingredients combined with heat amalgamate into a new  composition. It can take the better part of a day to make a meal. Many times the consumption of the  dishes seems secondary. The trick to rich eating is to savor the process of preparation as well as consumption. I try to keep these ideas in mind when preparing and enjoying a meal. 

Keep it simple, details matter

• ​Peasant food
• Cook with fresh ingredients
• Use cast iron pots and pans, copper, 
• In season
• Fats make rich food. They are not the enemy, carbs are.
• Presentation, garnish​

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• Eat seated
• Lite candles, use cloth napkins
• Change that dirty shirt
• Say Grace
• Set my fork down between bites
• Stop eating when I’m full
• Remain at the table until everyone is done 
• Eat slowly
• Dine Al Fresco 
• SAVOR ​

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 Cassoulet, French onion soup, Ratatouille, Gratin Dauphinoise, Quiche, Crepes, Chicken Fricassee, Fruit Tart, Eggs with herbs and salad with vinaigrette, Chili, Taco Salad, Roast Chicken, White bean and ham soup, Thai Inspired curry  soup, Jambalaya, Bone broth, riced-Cauliflower, Almond flour baking,  mashed sweet potatoes, real heavy cream, French roast coffee, grass-feed butter, guacamole, tapioca flour  biscuits, BBQ, shepherd's pie, plowman's lunch...