Since you asked:

"Therefore, to be possess'd with double pomp, to guard a title that was rich before, to gild refined gold, to paint the lily,
to throw a perfume on the violet, to smooth the ice, or add another hue unto the rainbow, or with taper-light
to seek the beauteous eye of heaven to garnish, is wasteful and ridiculous excess."

~William Shakespeare, ca. 1595

Yup, that's us.

February 07, 2012

If you can't take the heat....

Chef Jamar takes his cooking seriously, and proved on Saturday that he can take the heat. Here you see him deglazing the pan that just held our filets for steak au poivre with a little cognac and a lot of fire...

These are things best left to experts, ones wearing a big "Pit Mitt" he received from my sister for Christmas. This procedure involves swirling a pan full of dripping with some stock, then pouring in a good portion of cognac, and deftly tipping the pan toward the flames until it bursts into flames itself. The fact that I got close enough to take the picture says a lot for my cajones, girls...

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