First into the pan goes a generous knob of butter, followed by the chicken breasts and legs, a large onion cut into quarters, a dozen or so sliced champignons de Paris—those small, tightly capped white mushrooms—a couple of cloves of garlic en chemise, crushed but not peeled, and a bouquet garni of herbs. When the color of the chicken has turned to

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In the university program where I was supposed to be emancipating myself from the kitchen, preparing myself to go back to New York having at least answered the question of my own potential, the novelty and thrill had thoroughly worn off. I could not find the fun or the urgency in the eventless and physically idle academic life. It was so lethargic

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