She has a new cooktop, at enormous expense;
The latest Jenn-Air model, with electronic controls.
Does everything but put the dishes on the table;
Makes the kitchen look truly professional, which it is.
One of the joys of my second marriage
Is consuming the culinary creations of a master chef.
A fabulous recipe is often our evening plat du jour.
Even the familiar dishes receive an unusual touch.
I function as sous chef and scullery maid.
When the pace is fast, I jump to obey barked orders
To hunt, fetch, hold, stir, whatever is needed;
Often to find exotic items stored in obscure places.
For we have a large pantry, a full length cupboard,
Cabinets and drawers, a side by side fridge,
A deep, deep freezer, all containing enough
Items to carry us through natural disasters.
To the outsider, this might seem odd.
Who needs over one hundred spices?
But you have to understand the philosophy
Of my queen of the kitchen.
She thinks and acts like a professional chef.
When she sees an attractive recipe, she expects
To have all or most of the ingredients on hand.
We shop at food markets only about twice a month.
Lately, we have been sampling Julia Child's
"Mastering the Art of French Cooking," and
Ginette Mathiot's "I Know How to Cook,"
The French counterpart of "The Joy of Cooking."
When the cooking results in a lot of pots and pans,
I do not mind cleaning up afterward.
We are in culinary paradise;
The chef takes a well-earned toes-up on the couch!
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