On Jun 21, 12:31*pm, Godzilla > wrote:
> On Tue, 21 Jun 2011 08:47:42 -0700, susan leichtman wrote:
> > On Jun 21, 7:40*am, Godzilla > wrote:
> >> How does one celebrate the birthday of someone whose mental condition
> >> has degenerated to a point that they do not even comprehend the day of
> >> the week?
>
> >> One gets up early, sets the table with the best place-mats and china,
> >> blows up multi-colored birthday balloons, places the crudely wrapped
> >> presents on the table, along with a card addressed and signed in
> >> Japanese.
>
> >> Then, one fires up the four cylinder vehicle, and makes the rounds of
> >> four local establishments to gather ingredients long before the triple
> >> digit temperatures descend.
>
> >> Normally, a Chiffonade of lettuce is my choice to line the dish under a
> >> Crab cocktail. But, when the lettuce in the markets looks like it has
> >> been sitting on a loading dock getting a suntan, one looks for
> >> alternatives. Voila! The Cilantro looks fresh and beckons to be placed
> >> in my basket. Unconventional, but rules are only created to be broken.
>
> >> The final stop is at the excellent Panaderia which graces our little
> >> town. A half dozen different Pan Dulces are carefully picked up with
> >> tongs and placed on the tray. Home again just in time to help her put
> >> on her clothing, arrange the sliced peaches in the bowls, and grind the
> >> last of my Caracoles del Sur beans from Columbia to accompany the
> >> pastries.
>
> >> Throughout the day, one does the prep work for the evening, so that
> >> everything will be "Mise en Place" for the timed assembly.
>
> >> The bottle of Chakana 2005 Cabernet Sauvignon from the foothills of the
> >> Andes is opened for an hour and a half of breathing. Following the
> >> carefully scheduled presentation, the crab cocktails are assembled and
> >> consumed with Aqua while the UDSA Prime fillets are coming to room
> >> temperature and the cast iron skillet is heating in the 500 degree
> >> oven.
>
> >> The surface dried and Olive oiled fillets are browned for 2 minutes on
> >> each side in the pan which has left the oven and has been placed on a
> >> high heat top of stove burner. Back to the oven for 4 minutes to cook
> >> the interior. Then, the pan is removed, the fillets placed on a tray
> >> and loosely covered with foil. The whirling dervish goes into action
> >> while the fillets repose and regress their juices. Petit Pois are
> >> boiled, drained and seasoned on the top of the stove and at the proper
> >> moment the precooked Crinkle Pommes Frites go into the microwave for 4
> >> minutes.
>
> >> At the same time, a glass of the Chakana goes into the skillet to
> >> deglaze the pan. When it has thickened, some butter is swirled in.
>
> >> Now, the black plates are removed from the warmer, and everything is
> >> plated with pre-sliced Piquillo Peppers arranged around the perimeter.
>
> >> The Chakana has developed magnificently since the last tasting. with
> >> Black Currant, Pepper and Mint complementing the almost syrupy body.
>
> >> After helping her to brush her teeth and showing her which sides of the
> >> nightgown is top and bottom, the chef reverts to status of dishwasher.
> >> When this is completed, the chef removes apron and sits once more at
> >> table to sip the remainder of the wine with a slice of Stilton.
>
> >> Was she aware of anything? Probably not, but it costs nothing to wish.
> >> Maybe everything was a fantasy, and like Brigadoon will appear again in
> >> a hundred years.
>
> >> Godzilla
>
> > Nice story Godzilla and obviously a good son.
>
> Thank you, but it is my spouse. ;-(
>
> Godzilla
Sorry to make the false assumption as so many of us go through the
other.