South and West: From A Notebook by Joan Didion:
As it happens I was taught to cook by someone from Louisiana, where an avid preoccupation with recipes and food among men was not unfamiliar to me. We lived together for some years, and I think we most fully understood each other when once I tried to kill him with a kitchen knife. I remember spending whole days cooking with N., perhaps the most pleasant days we spent together. He taught me to fry chicken and to make a brown rice stuffing for fowl and to chop endive with garlic and lemon juice and to lace everything I did with Tabasco and Worcestershire and black pepper. The first present he ever gave me was a garlic press, and also the second, because I broke the first. One day on the Eastern Shore we spent hours making shrimp bisque and then had an argument about how much salt it needed, and because he had been drinking Sazeracs for several hours he poured salt in to make his point. It was like brine, but we pretended it was fine. Throwing the chicken on the floor, or the artichoke. Buying crab boil. Discussing endlessly the possibilities of an artichoke-and-oyster casserole. After I married he still called me up occasionally for recipes.