Jan 24 2014
Welcome
This week was a pretty busy one: usual jobette from Monday through Wednesday with the enhancement of 6 am calls on Tuesday and Wednesday; fourth quarter calls starting at 7 am on Thursday and Friday; and the unpleasant surprise of having to work on Saturday. I don’t usually mind filling in once in a while, but why did it have to be this week?
Our good friend Paul turned up on Tuesday. I was sorry that we were all working on Tuesday and Wednesday while he was here, and he drove back to San Francisco on Thursday. He is now making his way to LA to visit his grandchildren, then down to San Diego to visit some cousins, then back up to SF To see his uncle and then come back up here next weekend when none of us (I hope) are working.
Faithful readers may remember that I stayed with Paul in Florida one winter a few years ago, and that he took me on a tour of the Hamptons, where he has spent the summers cooking for the rich and (in)famous for more than 20 years. He has been our friend since he and my siblings lived on boats at Pier 39, back in the days before the sea lions moved in, with their twin specialties of barking and stinking. I used to be able to hear them from my apartment on Russian Hill, though I thankfully couldn’t smell them.
Being the hostess with the leastest, I had shamelessly asked Paul if he’d make me dinner when he had told me he was coming to visit. After we hugged hello and caught up a bit, I asked him what he was making for dinner. Being a guy, he had not planned or shopped. So we perused the contents of the refrigerator and freezer (like my Dad, and to a lesser extent, Self, Paul has mastered the art of making something good with whatever is on hand). We needed a few more things, so we and Wednesday went back down to the Gro and bought them.
Paul made chicken Francese, which was new to me and something like this, with Paul’s enhancements. With it, he roasted potatoes and zucchini. It was delicious! The next night, it was crispy fried shrimp in a Gorgonzola herb sauce over fresh pasta. It’s very relaxing to sit on the couch and sip wine while a professional cook makes dinner for you. I could get used to this.
2 Responses to “Welcome”
Always nice to meet with an old friend, especially one that can prepare a good meal but more important, good conversation.
Wish you didn’t have to work so hard – for so many days…
Enjoy Paul’s meals…
Jx