On Thu, 21 Jul 2011 18:35:11 -0700, Bob Terwilliger wrote:

> blake wrote:
>
>>> I'd rather prepare a "Provencal feast" using local ingredients at my own
>>> house, thereby not only saving a colossal amount of money and following
>>> the precepts of "California cuisine", but avoiding the pandemonian
>>> cluster-**** that is Berkeley traffic -- and not incidentally, also
>>> assuring myself of a meal I will enjoy, in company I can choose.
>>
>> easy for you to say. i don't think i got the chops.
>
> Provencal cuisine is actually pretty easy to cook, and much of it uses
> simple ingredients. Ratatouille is Provencal, for example.

that at least i've made. probably a good time to do it agian.

your pal,
blake