You made paella the first time we met, at your place in Paris. We came for dinner. Maybe 12 people, maybe more. Walked in, table was bare, no sign of any cooking going on. We drank wine and chatted in small groups. Some of us drank on the sidewalk and ate hors d’oeuvres. Suddenly the table is being set and there’s this giant piping-hot fantastic paella on the table. It came out of nowhere. I was hooked on the Mooney magic.
He has a cooking school in Victoria, The London Chef, and has spent every summer in Ibiza. He once did a dinner in Bam Bam. I thought you were there, but perhaps not?
Of course! The London Chef. Made a 12 course dinner from fish he caught off the dock. Mackerel, sole, dogfish… cooked in John Evan’s fireplace. Amazing.
You made paella the first time we met, at your place in Paris. We came for dinner. Maybe 12 people, maybe more. Walked in, table was bare, no sign of any cooking going on. We drank wine and chatted in small groups. Some of us drank on the sidewalk and ate hors d’oeuvres. Suddenly the table is being set and there’s this giant piping-hot fantastic paella on the table. It came out of nowhere. I was hooked on the Mooney magic.
Lol. We still talk about the time you made paella at PDAMCA. Great memories.
That the time I lit the stove on fire?
Nice! I bought a huge paella pan during the pandemic and have yet to do it. I need lesson from you or Dan Hayes (remember him?)
I don’t… where would I know him from?
He has a cooking school in Victoria, The London Chef, and has spent every summer in Ibiza. He once did a dinner in Bam Bam. I thought you were there, but perhaps not?
Of course! The London Chef. Made a 12 course dinner from fish he caught off the dock. Mackerel, sole, dogfish… cooked in John Evan’s fireplace. Amazing.
I remember the mackerel the most. And the line, "a mackerel must never see the moon."
Which, I’ve since discovered, is not true… next day mackerel perfectly fine
Oh. So nothing to do with lycanthropy.