One to relish
When my restaurant was cooking, I was the master of the 15-minute home dinner. I would return home from The Kitchen, a bizarre mix of perfume and food clinging to my clothes, to perform a short-order dinner for my family. Invariably, it was a hasty affair. Children needed to finish homework and I needed to go over balance sheets or conjure up a wedding menu. There’d be leftovers from the restaurant or
