I was driving the Roo-girl to school at 8 a.m. when my phone announced the arrival of a text message.
"Can you talk?"
Benign enough message, but it came from Z-man, who I knew had already been in class for more than two hours ... and who I ALSO knew could not use the phone while in a cooking lab.
Slightly panicked, I texted back an urgent "yes" and waited.
Within 10 seconds, my phone rang.
"Yes? Are you ok? What's up?" I gasped.
"I have my classic French practical today, and I have salmon."
*silence from my end*
"What are the ingredients you use for the salmon we all love? The one with the dill and the white wine?"
Uhhh ... So let me get this straight. You're calling me from CULINARY SCHOOL to find out the three ingredients I use for my MICROWAVED SALMON?
Yep. That's exactly why he called -- in the middle of class.
Shaking my head and trying REALLY hard not to laugh out loud, I relayed the secret to dish: equal parts margarine and white wine, plus dill (eyeballed, not measured). Stir, cover, zap for seven minutes, and voila! A gourmet meal.
Ok, well, to be fair, he apparently took my simple cooking secret and turned it into a gourmet meal.
He texted me later with this:
"I did a pan sear of salmon with a dill verblanc, garlic asparagus and brown butter chateau potatoes. It was really good. I got a 14/15 on it."
Are you drooling? Cripes, I sure am.
And no. He won't cook for me and the family when he's at home.