Buttercream Frosting Infused with Butter, Cream, Sugar and Vanilla in a Frosting

      So St. Patrick's Day is coming up and every year I want to do something for it, minus the green beer, and every year I do nothing. I've decided what I will do. You gotta know that merely having decided is a major event for me worthy of your adoration ... or something. I'm going to make (drum roll, trumpet sound, wild applause) shamrock sugar cookies with buttercream frosting (green of course).
      Which leads me to mention a pet peeve of sorts and that is this: Recipes That are Named Every Ingredient Within Them.

Appetizer
Fettuccine and Shiitake Mushrooms in a Basil Garlic Cream Bisque Flavoured with Madeira

Salad
Chiffonade of Boston Lettuce with Belgium Endives and Hearts of Palm and Arugula Balsamic Vinaigrette à la Pain de Seigle of Ptarmigan

Main Course
Baked Salmon Roulade on a Potato Galette with Tomato Beurre Blanc Sauce and a Flutter of Lychee Dill Hyssop

Dessert
Nougat Mousse with Black Currant Froth and Verbena Jelly Married with a Lemongrass Marinade-Soaked Sock

      I'm thinking of devising an international system that one would name and recognise recipes by. No I'm not. I've really only gotten as far as renaming the above recipes:

Charlie
Ophelia
Baxter II

and for dessert:

Tim

      I know I'm being ridiculous. And I know it would take time for it to standardise so that we'd all be on the same page. But as it is, even with Recipes That are Named Every Ingredient Within Them, we don't really know what they're going to taste like just because we know what it's made up of. Usually I'll think, "hmmm, that looks interesting" which is just another way of saying "if I put all those things together it would be disgusting but because you are a chef I'll try it, what the heck."
      I think what I'm wanting to say is that it all comes down to a matter of trust. Someone else is making me food and I'm going to Eat It and Pay For It with a Side of Trout-Infused Guava Sorbet. So why not just call it Bob? Ask if Bob is Soused in Peanuts if you must. It will save time, ink and the frustration of not knowing what a galette is and if one is worth $18. (I can't even imagine a galette. Not accurately anyhoo.)
      You'll be just as delighted and surprised when it arrives.
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