AUGUST---HAVE YOU EVER THOUGHT ABOUT WRITING A COOK BOOK 
???ON EVERY ITEM OF FOOD WE HAVE TALLED ABOUT--YOU HAVE MENTIONED SOMETHING ELSE TO ADD TO IT THAT JUST RAISES IT TO A NEW HEIGHT-----YOU MIGHT CALL THE BOOK "PAINT YOUR PALATE"........I WOULD BE FIRST IN LINE TO BUY IT (PARDON MY IGNORANCE BUT IT WOULD HAVE TO HAVE A GLOSSARY).........NONE THE LESS AS AN AMATEUR COOK MY HAT IS OFF TO YOU...
NICE FIRE---NICE FOOD---NICE FRIENDS---NICE DRINKS---
YOUR FRIEND AND FELLOW EPICURIAN..............TEMPLAR
This is a long story made short
My wife followed cooking and needle school and graduated . She brought the best old french cooking book to the marriage ( by Gaston Clement ) I soon found out that the best way to determine what I ate was to cook myself on sundays . I have been cooking for close to 38 years now and tried out most of the cooking book . I do not do pastry ;
much too much work and my hot baker does it well ( a cold baker is somebody who got his pastries and bread from a "factory" )
In Italy they will put the Zabaglione in the fridge and serve it cold as a mousse without icecream .
