“Waiting for Julia to return---hopefully dressed in something more practical---she busied herself chopping a medley of shallots, chives, and parsley for her steak tartare. That evening's recipe, which was typically summer fare, would include a healthy dose of brandy and Tabasco, to give the dish a punch. She liked to mix things up, change seasonal items around and serve them when unexpected. Plus, she'd come across such a high grade beef, thanks to Roger's source, that she couldn't help herself. The flavors need to be shown off. And this would be a fun way to do it.”