Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

Memories of my late friend, Hill Irving sprung from my Memory Banks....as did those of Sylvia Weinstock.......who mastered the art of combining sugars, fats and chocolates, ensuring the inevitably forthcoming increase in body weight and waist sizes for so many Americans.....In Paris, the dessert, pictured above, would be an inch and a half in diameter......In America, it is the size of a tangerine, if not that of an orange......Entry into its sweet interior is obtained by pouring a hot, sweet 'goo' onto a hardened chocolate sphere, filled with other sweet delights..... How about this 'Tree Art dessert?  An Epic 'FAIL', of course....but, still, tasty enough to eat, anyway....if not aesthetic-enough to win a prize or much praise for Culinary  Inventiveness

 How does one tackle the eating of this Pileup?   An oyster fork?   A salad fork and sharp knife?  Fingers and a large lap napkin?  What would Amy Vanderbilt have recommended?   Any suggestions from Wally and Beaver?   

My jillionth variation on ' tuna fish sandwich '..... "MAKE IT YOUR WAY"     to a can of undrained Kirkland Solid Albacore Tuna, add chopped sweet pickle relish, toasted celery seeds, yellow mustard, mayonnaise, Stonewall Kitchen's roasted garlic & onion Jam, coarse-ground black pepper, chopped broccoli, sweet kale, radicchio, Brussels sprouts, red tomatoes, pepitas and cranberries and a dribble of chilie-infused honey, some dried parsley, chives, onion, cilantro and dill weed....  

                      and are less costly than the junk food that Americans, increasingly, procure at drive-through windows of Fast Food Joints, across our Country......    

                                      My response to Gordon Ramsay's  30 minutes to  'Use Your Noodle' challenge on Next Level Chef ....

  Sliced sirloin with grilled corn.....avocados, cherry tomatoes and cilantro creme sauce over a bed of mixed greens.....