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May 16, 2006

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Comments

sam

I am keeping my fingers crossed for you. Aren't gut instincts to be trusted though? Do the French really confuse issues with three sauces? I can't remember having a french dish with three sauces. One good one, yes, but three?? Perhaps your fellow student will be presenting said sauces in the colours of the french flag?! You sound like you were confident with your idea, I hope you manage to keep that confidence up. Bon chance!

typegirl

Ms. Glaze, I love your blog. I had to post a comment to this latest entry -- even though I'm not a chef or even someone that can really cook.

Isn't the whole point of excellent food, simplicity and taste?

jeorg

you will be fine. simple dishes are complex in the fact that they reveal soooo much. a sauce can cover up a lot of bad stuff...

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