What are you cooking now?

[french frank]

I have a slight case of convert’s zeal, but keeping it under wraps as much as I can !!

Hasn’t made me run faster though

One helpful(?) idea is that it's not about cutting out anything: it's about adding to. Without a proper cooker atm I'm really existing 90% on fresh fruit and veg, with (artisan) bread, brown rice and whole grains. So some sodium matched by some potassium is a 'balance', for instance. Zoe lives!

[french frank]

Well, that was non-classic even by my standards. I intended to cook two lots of gratin champenois, one for now, one for the freezer. Half way through cooking the onions/ham I realised I would be short of potatoes. Looking in the fridge I saw what my brother had alleged were two beetroot. In good faith and because they looked like beetroot I had roasted them. But the first one was white inside and I chucked it, chopped, into a stirfry. They told me, Heraclitus, they told me it might be something weird my nephew had grown on his allotment, and because it was a white root vegetable I thought I would slice it and make it the lower layer of the gratin. But when I sliced it, it was ... a beetroot. Undeterred, I made it, in all its beetroot redness, the bottom layer of the second gratin and I shall discover in the months to come what it was like.

Meanwhile, I served the slightly more classic version with a dressed salad of sliced pak choi, garlic and tomatoes. I mopped up the gratin juice with baguette and poured the residue into my empty wine glass - because you can do this when you dine alone . Kiwi fruit (no cheese because chaource on main dish), black coffee. Not bad, all told.

Muscadet Sèvre et Maine sur Lie 2022 to cook onions and drink afterwards.
Weinberg, Violin concerto, Ilya Grubert, Russian Phil, Dmitry Yablonsky, on the gramophone.