Michael is fishing with his buddy Chic in the Gulf for the next two days, so I'm off the hook for cooking tonight. (No pun intended.)
I DID notice that when the boy packed, he cleaned out our refrigerator, which means one of two things: Either he really loves all his Italian food and cannot be parted from it or he's pretty sure they're not catching anything for their dinner tonight. Either way, I'm good with it.
I took the opportunity of his absence to get the grocery shopping done for next week. La Cucina Italiana made my mouth water as I planned meals, but as we've discussed, I have to be meticulously selective. I am unable to find a lot of the ingredients required by these recipes. In fact, I can't even identify them by food group ... or genus ... or planet.
Today I needed chervil. I've heard of it. So in all likelihood, it exists here somewhere. But I have NO clue what it is. Thinking it might be a cheese, I went to Publix Supermarket and exhausted the cheese section. Not cheese. Then I tore up the produce section. Not produce. Finally exasperated, I asked a customer service rep where they stock chervil.
She said (and I'm not lying), "If we have it, it's over near pork. But honey, I don't think we do. Not many people eat gerbil."
I could barely choke out, "Thank you so much."
Somewhere this evening, there's a worker from Publix who thinks I'm just short of a cannibal, for Bev is apparently planning to prepare Sauteed Gerbil con Pomadoro with fava beans and a nice Chianti ... feh feh fehfehfehfeh ...
When I perfect my recipe, I'm sending it in to La Cucina Italiana. Let all those real Italian chefs try to find THAT ingredient! HA!
P.S. Should we serve this with PETA bread???
LONG RUN TOMORROW MORNING!!! (sort of)