Green chilies and yellow lemons in a stainless steel bowl. Such a cool palette, for a dynamic taste. I love to eat, most do, but I'm a good cook. Slow roasted chilies, stuffed with mesquite smoked chicken, artichoke hearts, and monterey jack cheese, then battered and quickly fried in a reduction sauce of lemon, vermouth, butter, then covered with mole sauce, serve on hot plate. A combination unlikely to be so harmonious; as the chief orchestrates, the painter composes, and everyone eats.

-- Steve Tracy