Our first landlord& -lady here invited us for dinner and served assorted cheeses and bread, fresh bruschetta with heirloom tomatoes, herbs from the garden and olive oil, bavette pasta with oyster mushrooms and parsley, and self-made almond ice cream.
Our second landlord & -lady invited us for dinner and served a hors d’œuvre of watercress-topped english cucumber slices with pimiento cheese and red-and-white radishes with sea salt, pan-fried shrimp, fresh oysters on ice, followed by honey-roasted quail and a salad of fennel, lettuce and radicchio, and finally, a dessert of fresh ripe figs, blackberries, cream and a splash of crème de cassis.
Should we ever rent a third apartment around here, I expect at least a truffle soufflée made from Dodo’s eggs, a big table of tuna á la ikizukuri (don’t forget to hand out the sharp knives!), a juicy steak made from a wagyu bull our landlords have raised themselves, massaged daily with rosemary oil and bottle-fed only with the best irish stout, slaughtered in their own low-stress carpeted slaughter-room, dry-aged for at least 30 days in their own climate-controlled aging room and then, of course, prepared sous-vide, a cup of kopi luwak coffee and finally, a mousse of Chuao cocoa and Devonshire cream, sweetened with their first-born son’s blood. A drop will do!