Yeah, and don’t come back!!!!
Well, I’m sorry. Mama stuck me with a kitty-sitter and I simply refused to do my blog. Oh, she was nice enough and she follows all the rules for “Loulou’s Day”, which are when I eat, when I go out, when I come in, when I poop, when I eat again, when I go out, when I come in, when I go out, when I come in…you get the picture.
It’s not that life is boring around here. It’s just that when THEY go and leave me for someplace called “Toulouse” where no doubt they have other fish to fry, so to speak, I don’t follow anyone’s schedule, least of all my own, and so the kitty sitter is a bit confused as to just what she should do or not do.
Well, they’re back. And I haven’t spoken to them yet. Make that “THEM” because I know that’s rude, not to use their anthro names, but I’m feeling rude right now.
What happened in Toulouse (they told me all but I pretended not to listen) is that they went for papa’s birthday dinner at a place they loved before and it had a star and now it has two stars and they found that the chef was overdoing it a bit, trying a little too hard to be ‘creative’, which is what happens sometimes when a chef is in business a bit too long and thinks he or she has to come up with something like rillettes d’oie in a little fancy tube that you squirt on buttered crusts of bread cut in tiny rectangles.
Well, I happen to love rillettes and they could have at least brought back one of those little tubes, but did they? No way. Which means they ate both tubes themselves and even it was ‘creative’, they managed to choke it down, no?
Still, mama says that chefs need to get back to basics and cut the cream and butter because people are just not eating that way any longer and so many things can be cooked with just a touch of both or either instead of gallons of cream and slabs of butter (the lobster bisque, the truffle with mascarpone, the sauce on the filet of sole, etc.) and this wonderful restaurant was not as good as when mama and papa went there a few years ago, mainly because of trying a bit too hard.
I can see that chefs get tired and a bit burnt out. I understand that they want to spruce things up a bit. And that little crunchy zucchina flower was pretty memorable, mama said, but for the price, she sort of wanted a bit more to remember.
She was probably thinking about me at home. Alone. Abandoned. Left out of things. That’s why it was hard to concentrate on the crayfish sauce.
I wouldn’t have had that problem
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