mm84321

I buy cream from a dairy in New York called Ronnybrook Farm. I think they may be carried at some Whole Foods, but I buy mine at a local farm. It is the best cream I have tasted, and I think I've pretty much tried them all. Nothing added, thick consistency; it is not homogenized, so does clot at the top, but it's fairly easy to reincorporate into the rest of the cream or simply scoop out and eat free of shame.

No. I had shelled some chestnuts this morning and defrosted some pasta dough, but suddenly lost the desire to continue.

I was going to make ravioli, then decided to make a sandwich instead. Andouille sausage, carrot and watermelon radish slaw, arugula, and a Mutsu apple.

Forgiven. I had the same exact issue tonight. Life goes on..

I can't cook or eat chicken anymore unless it has been pre-salted.

That looks like a delicious dinner!

Tandoori chicken

Thanks. There is a neater way to fold napkins "en artichaut", but I have not learned how to do it.

Roasted pigeon with a chartreuse of vegetables and foie gras, sauce flavored with the bird's hearts and livers. A favorite.

No. I have no children. I'm 23 and I suppose fairly opinionated. I do not think it is a one size fits all approach, obviously. However, I would trust the judgement of someone like Franci to feed her children foods they are comfortable eating. No one knows their children better than a mother. And if any children could develop tastes for some of the more unusual foods and flavors, it will be those who are constantly surrounded by them, as is the case in this circumstance.

OK. That is reasonable.

She cooked a piece of fish and steamed some potatoes. She did not make a bouillabaisse. And even if she did, who are you to judge what she chooses to feed her children? The health of every American child would be greatly improved if they sat down each night to a meal like the ones Franci prepares.

Is it not somehow implied in stating that if they don't want to eat what you make, they can go to bed without food? It is no great effort to cook a piece of fish on the side of whatever you are already making. I appreciate the spell check. You'll have to excuse me. I dropped out after a semester of college.

As Franci stated, a child's palette needs to be slowly developed and gradually acquainted to certain flavors and tastes. Too often the approach is to simply dictate that your son/daughter is to finish whatever vegetable/meat you've put on their plate, rather than allow them to gain an appreciation for these sorts of things on their own, when they themselves are ready to do so. It is unfortunate, as this often results in children developing an aversion to certain foods that they may otherwise would have enjoyed if they were given a chance to. In addition, it is often the case that children develop aversions to certain things like vegetables due to the fact that their first experience of eating them was in a rather unappealing fashion, or they were simply not prepared properly. For example, my mother grew up in the 60's, a time when it was very hard to find fresh vegetables, and the norm of the day was usually eating those which were sold in cans. Her only experience of asparagus and Brussels Sprouts were canned, so she naturally developed a strong dislike until may years later when I reintroduced her palette to them, buying fresh and preparing them as I do. I do not believe in forcing anything upon a child. It is an authoritarian form of parenting that does more harm than good. Franci's meals are always beautifully prepared, and I am sure her children will greatly benefit from having a mother who is both accommodating to their likes/dislikes, and a damn good home cook.

You sound like a reasonable human being.

Roasted Poularde Green salad Tunworth and Stilton

Chestnut soup Salad of brussels sprouts and chicken innards

Chestnut soup with celery and foie gras Swiss chard with roasted lemon and parmesan

Broccoli soup Escarole salad

Water is my favorite clear liquid.

Confit of chestnuts, walnuts, fennel and onion, from Simply French..

That all looks very nice, by the way!

Spiced bass, salsify and lemon

Your meals always look very warm and appetizing, Shelby.

Cauliflower soup Black bass in a bread crust