the gent cooks too

Of course he does. The man is far more refined in his cooking than I.

Last week there was Butternut squash soup which was like a blanket of carbs and saved me from missing lunch the next day at work. Horror.

Then came a most amazing Coq au vin, the recipe an amalgam of various versions, and the taste halfway between bistro and Sunday night hearth. When he checks a recipe the starting place is the Larousse bible found in Oxfam. The bar is set high!

And when I was occupied with making pasta one evening, he returned home laden and set about marinere-ing some moules. Better than 'Aux moules' in Lille, better even than 'Les moules Zola' in Dijon: holiday in a bowl.

And for my part, I am a most appreciative eater. I can't wait for his next stint in the kitchen!