Hey Julia.

Bonjour Hugh!

Welcome to Standing Room Only and thanks for dropping by. Cooking is quite the topic these days in Blogging and we're lucky to have a celebrity like yourself here to help.

Indeed! Food preparation is quite, shall we say, recherché and I'm more than pleased to instruct. Today we'll be making "Bisquettes Avec Paté".

Sounds yummy.

Deliciously so and not very difficult at all.

Good. I'm not very patient with cooking.

Well worry not, mon chér. "Bisquettes" are a rare French delicacy, originating in the Northern parts of France where the moist climate best affords the proper environment for the flour to properly bake.

No kiddin'? I never knew.

Ah... and that is why I teach. First, you take the box of "Bisquettes" firmly in your left hand, or your right if so inclined, and hold thusly.

Uh, Julia, I don't mean to be a Buzz Crunch but isn't that a box of crackers?

"Les Bisquettes."

Crackers.

Who is the World Reknown Chef here?

Uh, you.

"Bisquettes."

Ok.

You must firmly grasp "Les Bisquettes" and select a sharp kitchen knife with which to slice the plastic being careful not to penetrate the cardboard surrounding them. The secret here is both the carefulness of your grasp and the quality of kitchenware chosen.

Can I just rip it with my teeth?

If you want soggy, misshapen "Bisquettes" I suppose.

I'll be careful not to break the crackers.

After carefully peeling away the covering, or the "Plastique du Coveráge", you then use your thumbs to seperate the ends thusly.

Damn, you have big thumbs.

Indeed, I'm a large woman.

I'll say.

Once you have "Les Bisquettes" freed of their outer shell, you can place them on a serving platter and set them aside to rest.

Over here?

Indeed. Next, we'll begin preparing the Paté. First, remove the chilled container from the refrigerator, being careful not to squeeze the container too hard so as not to bruise the ingredients.

Uh, Julia?

Now what?

That's a cup of Hummus.

Paté.

I'm pretty sure it's Hummus. Says right there on the package, "Hummus".

Have you ever made Paté?

Uh, no.

Do you know how to make Paté?

Not really.

Have you ever, let's say, had your own Internationally Famous Cooking Show?

Uh, not really.

Paté.

Ok.

It's important to remove the cover so as not to allow too much of the curl formed by the gentle emulsion to dissipate. Allow the Paté to breath for approximately ten to fifteen minutes while the warmth of the kitchen permeates the Smooth texture.

Yeah, yeah, let it get warm.

Hugh?

Yes, Julia.

You're not a cook.

Duh. But with your guidance and kind patience I think I might have this one handled. Crackers and Hummus.

If you insist.

I do. And Julia?

Yes, Hugh?

Bon appetité.

4:49:10 PM    sro home /

This scene is the end of Act One. I don't know if anyone is actually reading The Goddess but this has been an interesting process for me. There are two more acts to come which I'll begin posting early next week as I have the Scenes so far. Enjoy the Intermission, don't stray too far from the lobby and, as always, Enjoy! - Hugh

3:26:07 PM    sro home /

10:37:50 AM    sro home /