The World Class Snazz I exude when I cook propels me into another Snazz dimension. It’s like I become Chef Snazzalot, what with my cookbooks and non-stick skillets and tongs and smoked sea salt and panko crumbs and mandolin and Cuisinart Food Processor and creme fraiche.
I’m all SNAZZ CIRCUS IN ACTION when I storm the store and select some lavender hued organic garlic and fingerling potatoes that seem to match as if they were in some outrageous Georgia O’Keefe painting, and when this happens and I’m all Sergeant Snazzy Saute-i-nator, I step back for a moment and I think Well Done, Snazzpants, well done.
Snazzpants Rule #4: Go Out There and Make Some WOOHOO!
Back To You In the Studio,