Mrs Fitz's brilliant dinner last night was great. She took advice from her Chinese chef grandfather regarding white sweet potatoes...they should be not thin, not young...It is only in the mature, and slightly drier white/purple sweet potato that you find, when cooked perfectly, the purple perfect taste and texture of roasted chestnuts. I am such a fortunate man. Wow! Tonight I will respond with some good very fast hot barbecued fillet steak, 3 minutes one side, 3 minutes the other...a variety of mustards and horse radish, and well steamed...brussel sprouts with salted french butter...and maybe a couple of roasted potatoes with rosemary. French bread? A little, why not? Some red wine? Hmmm. Worth considering.