If music be the food of love

I love cooking and I love eating.  But mostly I love the smell of food being prepared (I learned yesterday of someone who hates the smell of ANY food being prepared – poor guy!) and what happens when it’s served and around the table.  Last night was a good example of that.  Some friends came over to make dinner for us (which, let’s just pause and amaze ourselves at the generosity and kindness of heart here *pause*) and it was easily the best meal that’s ever been prepared using our grill.  I should have taken pictures.

We had turkey burgers with avocado mayonnaise (spiked with lime juice and garlic) and roasted poblano chile relish (I may never ever ever use pickles again), grilled asaparagus (with garlic and balsamic), and pasta salad with tomatoes and (I think) feta cheese and chickpeas (JJ didn’t eat the chickpeas).  Oh and JJ and I scooped out boxed ice cream for dessert.  Kind of a sad ending.  I say all this not just to make your mouth water (because it really was just as good as it sounds) but also because I am now inspired to be more daring with my cooking.  What I really saw last night was bold flavors that actually tasted GOOD!  I have trouble with bold flavors – cooking with them, not eating them.  I’m always fearful that something is going to overpower the sensibilities and I hate that.  Nothing aggravates me more than over-seasoned or salty food.  But this relish and this mayonnaise?  HEAVEN.  So inspired, here’s our dinner menu for the week.  Hopefully.  If I can get my act together and get out of work by 4:30 every day.

Monday: Nonna Luna’s rice (a Giada De Laurentiis recipe involving lemon, butter, and cream – I’m going to see if I can do it with milk) with chicken and tomato and onion salad.

Tuesday: Smothered pork chops (my first venture into the world of buttermilk – I have never used buttermilk for anything before) and a simple sauteed spinach.

Wednesday: Chinese seasoned grilled chicken with cold sesame noodles and homemade cucumber pickles.

Thursday: Black bean quesadillas and avocado salad

See, my favorite people in the world are people who push me to do better things – not necessarily asking me to do them, but to be such an example that I want to do things as well as they do them.  The meal that was so graciously prepared for JJ and me last night has inspired me to be a better cook and the people that prepared it certainly push me to do better at other things as well and for that I’m grateful. I just hope my food turns out.