Cooking was my thing. Having given up modeling full-time, and with no children, I needed to find some role for myself, some raison d'etre. Preparing wonderful meals for George and all the people who came to Friar Park became a passion. I was good at it and loved the whole process. I took cookbooks to bed with me and woke up in the morning knowing what new dish I wanted to create. Driving into Henley and buying all the ingredients was a pleasure. I loved finding new shops and buying the best of everything, finding new brands, new tastes, specialized cheeses, unusual vegetables, different-shaped pastas, exotic varieties of wild rice, fruit, nuts, beans, olive oils, vinegars and spices. I loved bringing it all home and unpacking it, laying it out on the kitchen counter, and the business of washing and chopping...