I continue to struggle. We achieve small successes in the kitchen though we are still going uphill. I spent some time today working on fish--in this case steelhead trout-- enrobed and cooked in a pine nut cream cheese coating. I was eventually able to get a worthy coating which sealed the moisture and flavor of the fish inside the hot chaud-froid. My problem is that to recreate this cooking method on a large scale--in a restaurant larger than the intimate guest house--will be difficult. And that is my dilemma. The process works, but it is not efficient. I continue to climb the hill.