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From the menu, bronzino, lightly cooked with white wine, a bit of tomato, clams and mussels, more than held its own.
After all, both they and the reader are, hopefully, in much the same situation as those who started "the biz": "Sunshine, a glass of wine, a bit of time".
Add dry white wine, a bit of saffron, a homemade fish stock, bay leaves, a touch of anise, toasted and crushed fennel seed, and more salt and pepper and cook until the alcohol evaporates.
To wit: when I went to an elegant stand-up cocktail party in the San Remo building some weeks ago, I was moved to enact for a fellow swiller of white wine a bit of Zumba choreography that I think of as the Disco Pony.
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In between ordinary Valpolicella and Amarone is another style of wine called ripasso, which is made by adding the squeezed remains of Amarone grapes to the juice, imbuing the wine with a bit of the substance and flesh of its bigger brother.
This wine had a bit of effervescence, and surprising flavors of tropical fruit.
The usual simple seasonings are garlic and parsley, along with a little zip from peperoncino and a splash of white wine, or a bit of tomato.
It's the one night when even the most pompous movie stars indulge in food, wine and a bit of self-mockery.
"What we do is our signature dish of moules mariniere; steam the oyster for a few minutes in butter, wine, shallots, a bit of parsley, you can't go wrong, though I will always recommend eating them raw on the half shell," concludes Hancock.
I think I'll "smother" the ramps currently nestled in my fridge (with leaves and bulb intact) in a little stock, with a splash of wine, and a bit of cold butter and pour it over mess of thick grilled juicy pork chops.
There's challah bread, which is like carb-cocaine; there's wine, quite a bit of it; and there's an in-depth discussion about football and how the Jets are going to choke again this season (not sure if that last one is part of the ancient traditions -- will research later).
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com