The best of the best
Last night we stayed in and made dinner all cozy like in our Euro kitchen. There was crawfish etouffe and slender green beans with julienned carrots sauteed in brown butter as well as lemon ice from Brocatos. Instead of an etouffe recipe I have used for years, I made John Besh’s version and it was, I must admit, the best ever. I did do a little of my own doctoring to his recipe, adding lemon zest from one whole lemon and more dashes of Crystal and Crystal Hot.
But more importantly we huddled together in the candlelight and the red glow of our Turkish lantern to weave more threads into our narratives. It so important to understand how much you control the editing of your own story.