"So whad’ya think?" I asked as I licked the last bits off my spoon.
"Eh."
"Really?"
"Yeah, now that you’ve forced me to watch that Top Chef marathon, I’m an expert."
"Dude, I would totally make this at home." This was Affogato, an espresso dessert I’d never heard of before.
"What’s the big deal?"
"True, it doesn’t get easier than brewing espresso and pouring it over a moon of ice cream, but it is ingenious and quite smart that they included it on the menu."  I’d use vanilla, not chocolate, gelato, and I didn’t say "moon."  "And it looks impressive on a menu.  Yes," I say in a mock-sophisticated voice, "and for dessert, I’ll be serving Affogato."  I enunciate each syllable.  "Then people will raise their eyebrows only to learn it’s as simple as a pour.  I love it.  Ingenious, really."
"I say, pack your knives and go."

We’ve come to discuss all our meals as if we’re now experts, the both of us.  Once upon a time I was a food critic.  But now Phil is on board.  He suddenly feels the need and right (it is his right after all) to critique all his meals, all the chefs, quite harshly.  I highly encourage you all to watch TOP CHEF on Bravo.  HIGHLY.  They air previous episodes all the time, so you can catch up on the drama.  I love being inspired by the ingredients and challenges.  What would I create, say, if I were to compose a menu of the seven deadly sins?  Oh the fun in imagining it all and then having another dinner party!  So not going to happen now, but someday. In the meanwhile, I’ll keep my knives sharp.  I’m not going anywhere.