TN: '96 Burgundy

[Van The Man]

>>Your wife, by the way, sounds like a great cook! Or are you a team?<<

Well actually, the salmon I was refering to was at a restaurant in downtown Providence, RI. I should have mentioned that. And had it not been a very special occassion for our friends, I would have taken notes and paid less attention to them. <g>

But, my wife does create, mostly deserts. I do the majority of the cooking and love it very much. It's a passion and I love learning. In fact, a HUGE opportunity for me to learn is sauces. I've done some research but am at the point where I need real training by a professional to be honest. And for some reason, I'm just not a "natural" at it where as many marinates, pastas, fish and spanish dishes I can do well. I can do marinara sauces for pasta and "mexican" salsas as well as mango based salsas for fish and so forth, but delicate sauces and rich cream based sauces I need lots of work on....