I enjoy teaching others to cook, and showing them that learning a few things culinary is well worth the time it takes to do so.
I’ve been cooking a lot in Gudrun’s kitchen this month, and it’s been fun showing Max the ropes, especially making pasta.
Last week we went to the Saturday market and I bought a nice foal steak and some horse sausage, and they became a wonderful ragù. It was cooked low and slow, for seven or eight hours. I started it on Saturday evening, and on Sunday Max and I got together and made pasta. I put him in charge, and he did a fine job … it was his second batch, and I do believe he could produce some good pasta in any kitchen.
We made vanilla panna cotta for dessert, Holger opened a Syrah, and Sunday evening in Kaiserslautern was delicious.