NANCY SILVERTON TO ATTEMPT KITCHEN COMEBACK EASTER SUNDAY AT SAN QUARANTINE

(EDITOR’S NOTE - We here at the Mozza Tribune are - like the rest of the world - consumed with the Corona virus and the despair it has brought to Earth. Our hearts go out. These reports are in no way intended to make light of this scourge, but rather give insight to the daily life of someone who has tested positive and is hopefully an example that life - with Covid or without - goes on and still can be as wonderful and crazy as back in the day)

In most secure cell block of the notorious San Quarantine maximum security facility, an inmate in the kitchen is nervous this Easter morning. She is a chef and she is about to cook perhaps the most important meal of her life. It’s not a meal for for stars, it’s a meal to she if she is back to her normal brilliant self in the kitchen.

Sixteen days ago. Nancy Silverton made an omelet and felt something was wrong with her. it wasn’t a bad omelet, but it wasn’t her usual omelet which can make an egg hater - like Jonathan Gold - a believer. It was later classified as “a mediocre omelet” and, more perplexing, Silverton was befuddled by the haphazard way she made the dish. Three days later was told she had tested positive for Covid

Ordered to lockdown at San Quarantine, Nancy has not cooked hardly anything, having to rely on the kindness of friends and her cellie, me. Have to say Silverton and myself have eaten very well.

But, today is Nancy Silverton’s kitchen comeback.

The main course is a not so traditional Easter lamb shoulder. Last night, she dry rubbed this seven pounder from Superior Farms in Sonoma yesterday with a spice blend she is calling Covid-10 salt, black pepper, cumin, cinnamon, turmeric, cardamon coriander, calabrian chile. Persian dried lime and smoked paprika.

A report on Easter at San Quarantine will appear later.

BREAKING NEWS - The lamb was placed in the oven in an orange Le Creuset braiser at 10:32 am at 300 degrees.