Above: real productivity in the studio. Coming soon to this post: documentation of Prod Ass's stellar cooking efforts during our tenure in Groningen. The Scimulon was really on her game, this was all pretty perfect home cooking, just not done at home.
OK, but then she just saw this below list of things she made at the Grand, and said "it looks like I can't cook. Look at how simple all that stuff is." Yes, but you're cooking for 4 to 6 people every night, one vegetarian, and the idea is to make something that is delicious without being incapacitating, interesting without being scary or weird, nutritious without being boring, and inexpensive enough not to break the budget. I thought these were all great solutions to the problem.
Middle: Fennel, Celery, and Citrus salad. Bottom: a Prod Ass product that ended up on the cutting room floor.
Thyme-crusted warm goat cheese salad with blueberries and candied walnuts in a honey-mustard vinaigrette.
Carrot and coriander soup with creme fraiche and homemade croutons.
Polpetti di tonno with red sauce and tagliatelle.
Salmon salad with chile-lemon dressing.
Smoked trout and corn chowder.
Fennel, celery and citrus salad with apple cider-balsamic reduction.
Mango caprese with basil vinaigrette.
Pasta puttanesca and fettucini alfredo.
French apple cake.
Shrimp, sage, and saffron risotto.