Tonight I had a fantastic French dinner courtesy of Chef Paul. It all started this morning when we went to the farmer's market in downtown Bloomington and bought some oyster mushrooms and some garlic and herb fromage blanc. The guy selling the cheese said he liked to add it to cream sauces for pasta. Then the mushroom guy said he liked to cook the mushrooms in a cream sauce. So, we put two and two together and Paul made a mushroom cream sauce with fettuccine.
What makes this story more interesting is that one, Paul was able to use a "twirl whisk" that my grandmother gave us. She had it just sitting in her basement unused, so we were happy to take it off her hands. In case you haven't seen one, they look like this one sold at Sur La Table:

And second, we recently bought Julia Child's
"Mastering the Art of French Cooking", and this is what Paul used to make dinner. He made a béchamel sauce (white sauce), added the oyster mushrooms that had been sauteed in butter, and it made a fantastic sauce to serve over pasta. We love the book because it gives you basic recipes (like béchamel sauce) then tells you what to add to the basic recipe to get different dishes. It sounds so fancy to have a oyster mushroom béchamel pasta dish for dinner, and the mushrooms were kind of expensive, but we figure the whole thing cost $9.00 to make (it was $4.50 for the half pound of mushrooms), and it'll last for another meal for both of us, so it's really quite reasonable per serving.
I'm so blessed to have a husband who can cook such awesome meals, and I can't wait to try the new things he cooks up using the new book!
And of course, not to be outdone, I made a peach cobbler for dessert, though Paul did cut the peaches.
Oh, and that said, let me know if you have any good peach recipes. Peaches were on sale $4 for 5lbs, so we have a lot to work with!