“The sequence would go as follows: the butternut-squash soup would be served with white wine (she'd bought a Sancerre at a decent-enough liquor store next to the grocery market). The coq au vin, which she would serve over buttered egg noodles, would go with the Pinot Noir that she'd also brought home. Then, finally, she would flambé the bananas Foster with them looking on--- igniting it dramatically with a tablespoon of the rum that she'd found in the liquor cabinet (no sense in buying a whole bottle for one tablespoon)--- and serve it all over vanilla ice cream.
Who could resist a meal like this? Who, after eating it, wouldn't want these recipes going into their cookbook? Who wouldn't want this to be their legacy?”