Menu planning

Jeff and I didn't have a whole lot to do at the villa. To be honest, I had a very hard time adjusting to this at first. There was a pool and a patio and I mostly sat, spaced out, and read.

With pretty much a complete lack of anything to keep us busy, meals became a huge event and were essentially the focus of the day. Mrs. Lupo had hired a chef, Chef Matisse, to come to the villa and cook some nights. Before he would come we would have to pick the dishes he was going to prepare for us. The debates over the various dishes became
epic -- they lasted for hours.



Mr. Lupo: Typical Tuscan soup or a mushroom risotto?




Jeff: Veal or pork in a gorgonzola sauce?

(Yes, those are NASCAR jammies he's wearing.)




All: How many courses are we supposed to have again? Starter, then first, then second? Or is the starter the first? When is the side served? With the meat? Then the dessert? Or cheeses? Do we want plain grappa or a flavored one?

Jeff: What are we having for the after-dinner-meat course?