A table!

I left for my trip to Provence with an arsenal of things I wanted to cook, techniques to master, and a willing and captive audience of 6 people. But to be honest I can't bring myself to reconstruct the week's menu word by word because the point, the whole point, is pictured above. Sure we had your basic Ari Kardasis lamb roast, moules provencale, pasta faggiole, and my baked chicken with olives, leftovers fritatta, and many creative salads, but the secret to any success we had is simply ingredients. The unbelievable butter, bread, vegetables, oil, fruit, and vinegar we had at our disposal help any cook so much she feels like a master. My search for certain ingrdeitns, such as very best butter, continues on in vain to the point that i've even considered trying to make it myself. So this post is just ot say that if there's one thing I learned it's to worry less about variety and just focus on quality with fierce dedication. That, and, if you make Sangira with Nyons rose and those strawberries pictured above, it will blow your mind.