MarcellusOne thing I love is when I'm cooking and the entire house smelled like garlic and rosemary.I've been in the kitchen since three o'clock. Normally, I didn't cook; Clarissa was the one who made things from scratch, who knew which spices went with which meats, who could look at a recipe once and then recreate it from memory. But today, I had no meetings or classes and no excuses to hide in my office.So I cooked.The lamb shanks had been braising for two hours now, sitting in a bath of red wine and beef broth and crushed tomatoes. I will sear them first to get the skin to that fine shade of golden brown and watch the fat render and pop then add the vegetables, carrots, celery and onions. All chopped fine, the way my grandmother taught me.Small pieces, Marcellus. The smaller they are, the more they disappear into the sauce.I added fresh thyme, a bay leaf and a pinch of salt.And the smell made my mouth water.I thought about Bonnie as I stirred. About the way she'd looked at
Zuletzt aktualisiert : 2026-05-12 Mehr lesen