Steve Pope wrote:

> There were two parts. Lunch was centered around a cheese souffle, made
> (not by me) exactly according to Julia Child's recipe, an approach that
> highly reliably comes out perfect.
>
> Dinner was centered around an inpromptu salad of watercress, shallot,
> roasted potatoes (not warm), and sliced leftover rib roast that I heated
> in the oven a few minutes in a bit of olive oil, and then partly blotted
> afterwards. This salad was dressed in a vinagerette using Provencal olive
> oil. With this we had a Robert Sauret Zinfandel.

Well, lesse...all day, I had scrambled eggs, steamed broccoli, a salad, a
sandwich and a bloody mary.


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