Judy is an excellent cook. She does vegetable crisp, fish moist and firm, and red meat medium-rare to medium, the way it should be. Freshness and care are key.
Glenn watches with great gustatory anticipation when he views a venison tenderloin, loin or steaks sizzling on a platter as it is set on the dinner table. He reverentially transfers one to his plate, cuts a bite-size piece, impales it on his fork and does a good imitation of Pavlov’s dog as he admires it.
Actually, he doesn’t drool, but he does enjoy the appearance of a piece of red meat that is pink to red in the middle, is moist, and exudes an aroma we omnivores love. Visual and aromatic appeal are important for any food served.
Then he pops that bit of meat in his mouth, chew slowly, smiling with his mouth shut. He reaffirms the meaning of ‘savory’, wringing all the flavor and juiciness he
