Sweet Fruit of Labor

balsamicOne of the great things about covering the luxury yacht charter industry is that I often find myself around gourmet food. During my trip to Italy last month, I took the opportunity to participate in a tasting of balsamic vinegars. Until that tasting, the only balsamics I’d ever known were the ones on the shelves at the Shop-Rite. Boy, was I missing out. Some of the balsamics that are aged 10 and 20 years are as memorable as fine wines.

I splurged on a top-end bottle to bring home, and last night used a few precious teaspoons of the stuff to prepare a dinner of beef carpaccio, roasted vegetables, and risotto for my husband and a foodie friend. They now think I’m Julia Child, based on the second helpings and satisfied murmers. Truthfully, it was one of the easiest dinners I’ve ever brought to the table.

Cooking, in this sense, is quite a lot like writing. If you take the time to gather and work with good ingredients, the finished product is almost certain to be a success.

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