The Dandy Recommends:  GYPSY OVEN BAKED RATATOUILLE: (An old Gypsy Astronomer I once new made this for me, and I've never forgotten it. He got the recipe from a beautiful black haired French woman). THIS DISH IS SO EASY AND FORGIVING, IT BEGS YOU TO EXPERIMENT WITH IT. LISTEN TO DJANGO REINHARDT WHILE MAKING IT AND THE TIME WILL GO BY LOVELY. IT’S ALL VEGETABLES AND HERBS, AND A BIT OF OIL AND VINEGER. O.K. HERE WE GO. IN YOUR BLENDER OR FOOD PROCESSOR; PUT 2 TOMATOES, 1 ONION, 8 CLOVES OF GARLIC, 3 generous GLUGS OF OLIVE OIL, A TABLE SPOON OF BALSAMIC VINEGAR, A SMALL HANDFUL OF FRESH BASIL, A SMALL HANDFUL OF FRESH OREGANO, A MEDIUM HANDFUL OF FRESH DILL, A HANDFUL OF FRESH FLAT LEAF PARSLEY, 1 WHOLE JALAPENO PEPPER, SALT & PEPPER. BLEND THAT UP INTO A NICE HERBY SAUCE. USE FRESH HERBS - NOT DRIED! THEN CHOP UP: 3 YELLOW SQUASHES, CUT IN 1⁄4 INCH ROUNDS 3 ZUCCHINIS, CUT IN 1⁄4 INCH ROUNDS 1 JAPANESE EGGPLANT, CUT IN 1⁄4 INCH ROUNDS 4 TOMATOES, CUT IN 1⁄4 INCH ROUNDS AND 3 BIG chopped up PORTABELLA MUSHROOM CAPS. GRAB A 9 X 14 INCH (OR SO) GLASS OR METAL BAKING PAN (PYREX IS PERFECT – BUT EVEN A METAL OVEN ROASTING PAN WILL DO) POUR SOME OF THE BLENDED HERBY CONCOCTION IN THE BOTTOM OF THE PAN AND SPREAD IT AROUND, THEN LAYER THE VEGETABLES IN THE PAN TO MAKE A SORT OF LASAGNA, POURING A BIT MORE HERBY CONCOCTION BETWEEN EVERY COUPLE OF LAYERS. SAVE PLENTY OF SAUCE TO COVER THE TOP OF IT ALL WHEN YOU ARE DONE LAYERING - YOU WANT IT TO SOAK DOWN WHILE COOKING. THEN COVER WITH FOIL AND BAKE FOR AN HOUR IN A PREHEATED 375 DEGREE OVEN. THEN MAKE RICE – JASMINE IS GOOD, ANY WILL DO. (When it's done put butter on it. Don't be shy). THIS IS A SUPER SOULFUL DISH, SERVE WITH BUTTERED RICE AND PRIDE… THIS SHIT IS GOOD! You can also serve this with any meat or fish dish... but you won't need it.

Recipes:   Tarragon Salmon Sauce: Throw a little olive oil in the pan, some chopped garlic and shallots,  (onions are good, shallots are better). Cut open a jalepeno and,  * this is the trick *  - take the seeds out, because most of the heat is in the seeds, and the heat distracts you from the flavor. Chop up the jalepeno and add it to the pan.    * (Cook's note: if you fall into love-making after dinner make     sure you wash your hands after handling jalapeno seeds...     - trust me on this!  Other wise someone's gonna get hurt)*. Now... Chop a leek up, toss it in. When the shallots and garlic get glassy, add some smoked salmon (lox). Let it bubble low. Then add some pasta to boiling water. Then add a little olive oil to help the pasta not stick together. Return to the sauce pan, add a bit of heavy cream to give it grip, a tiny bit of lemon juice, and a chopped tomato (or two).  Now... this is an important step.... grab some fresh (not dried!) tarragon, chives, parsley and dill, chop 'um up, toss 'um in the sauce & turn off the heat. Return to the pasta, Drain & add a bit of salt, pepper & butter / or olive oil. Split the pasta into bowls or plates, top with the tarragon salmon sauce.

Simple Roasted Chicken: Coat roasting pan with olive oil, Place chicken thighs in pan 'skin up' so the fat drips down into the meat when cooking. Crush lots of garlic, chopped shallots, whole jalepeno pepper, portabello mushrooms, basil and sage... layer it all on top of the chicken so the flavors soak in. Sprinkle with olive oil, salt and pepper on top. Cook in pre-heated oven (350) for about 1 hour. For a wine try "Mas de Gourgonnier"- a simple French red table wine - (perfectly good and "barn yard" to go with the bird). You can add salad and bread if you want... but you won't need um.