4 Quotes by Hannah Mccouch

The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice.Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.

I don't know, those ice-cream balls could be a little tighter," he says, a serious look on his face like he actually means it.Noel's chuckling, which is a relief because it means it looks okay to him, but I'm ready to lose it. I can't believe I'm letting this coke-snorting new guy get the best of me. "Yeah," I say, "like marbles. We could name the dish after you.

I envision a trendy upscale diner, not too expensive, where you can get well-made, beautifully presented homestyle cooking- savory meat loaf, steaks, roasted chicken, mashed potatoes and gravy, wiener schnitzel, pie à la mode, little baskets of five different kinds of homemade bread.

Pinky Fein, a friend of Oscar's, owns the Gilded Lily, a four-star Midtown restaurant renowned for its beggar purses- paper-thin crepes filled with créme fraîche and Beluga caviar, tied into small bundles with chives, lightly sprayed with edible gold leaf, and presented like candles in a candelabra.