I feel lucky that I haven’t had a “worst cooking experience”. That is, of course, in my opinion. My family tells me that one thing my late husband prepared blew everyone’s mind. He had a salad he served between courses that was to serve as a ”palette cleanser”. It consisted of 3 scoops of lime sherbet, garnished with green pepper and salad tomatoes. He would normally serve it between two courses that had very distinct flavors like a strong flavored appetizer followed by a mild flavored beef dish.  Continue reading →