This must be a tiring way to live, unless that sage had someone else doing his shopping for him. The individual selection of carrots and string beans comes to mind. Otherwise put, sages don't know everything.
But who among us can escape being bombarded with 10 Best lists?
And doesn't every 10 Best list, or 3 Best, or Absolute Best, have an equal and opposite list or statement? Wasn't that sage made to take high school physics?
Rather than filling the closet or the fridge with BESTS - which will be consumed by marauding husbands (fridge) or sisters (closet) or daughters (other closet) - or co-workers (long spiral-bound notebooks with narrow lines and wide margins, where have you gone?) - should one accept that there may be no best, or that a Best may be at best transitory?

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| rare and lovely but doesn't seem ever to have been reissued; occasionally said to have turned up in vintage stores |
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| another rarity, originally issued in 1947 and reissued in 1990(?) |
I don't have Grail shoes. I admit to owning a lot of shoes, but...
For a long time, I had a particular kind of necklace (torque) in mind. I had no idea how such a thing would come to be mine, unless I went crazy and bought it at the jeweler's retail store. However, people I love were depending on me.... My patience and dare I say self-sacrifice were rewarded when someone listed the necklace on eBay. The pictures included close ups of the hallmarks and of a defective hinge. I pounced. I had the hinge repaired at the retail store. Very little "optional" spending for a while all the same.
Here's a Grail recipe - Best ever Chocolate Pot de Crème! Typically a pot de crème is a baked custard in a little pot, very fussy because the little pots have to bake in a water bath and have to be snatched from the simmering water in the hot oven without being dropped, and then cooled in a particular way. So what good is a famous recipe if noone is ever going to survive the making of it? Fortunately I came across this recipe, a lot of people have reprinted it in a lot of books, so you don't have to credit me with a discovery, but you should make this.
Organize some cute little cups, this is very rich and this is one time you don't want to put forth generous servings. For convenience, put the cups on a baking sheet or other flat pan.Put into a blender:
1 cup of bittersweet chocolate chips
1 ½ tablespoons of cognac, or rum and cognac mixed
2 egg yolks
Bring one cup of light cream to not exactly a boil but you want it to have tiny bubbles around the edges of the pot. Be sure it's light cream, the recipe won't work otherwise. Note: half & half is NOT light cream.
Pour the hot scalded cream into the blender jar, put cover on tight, and blend until the chips stop rattling. Pour the mixture into the little cups, and refrigerate at least 4 hours. I usually cover each little cup with a piece of plastic wrap. You can do these a day ahead.
To serve, put a blob of whipped cream on top of each little cup. Smile.
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| I hope the shirt shows up as white on your screen, my screen isn't having a good day |




