Kia Ora-

For Christmas, I enrolled V in this culinary class that she's been wanting to take for a while now. It's right up her alley as she's all the haute cuisine girl. Often we go out for dinner by ourselves (or with Eric who appriciates fine food and Phil who is a chef) it's things like Ahi tuna, fois gras, escargot, various sushi, tataki, wines, and whatever. But I've really discovered something about my tastes--as with the change in my dress, hair, and style, I am much more about the simpler things. I like cheese pizzas. I like vanilla ice cream. I like orange juice, milk, and tea. I like Corn Flakes. Pretty much straight stuff.

I thought about this when V wanted to cook dinner tonight and asked if I had any ideas--the first thing that popped in my mind was just getting some ground turkey and instant mashed potatoes (she smacked the shit out of me). But honestly, that would have been just fine with me as that's how I cook for myself. The only reason I said that over something like a nice roasted duck crepes or nut-crusted grouper in lemon cream sauce is that I'm not all that familiar with that kind of dining. Give me a burger with a Diet Pepsi and I'll be fine. But when we dine out, give me Chicken Normandy with a nice Riesling and I'll be fine too. I'm not picky, but when it's something I'm doing for me I don't like to go all out. Don't get me wrong--I do appriciate trying new things and love just about everything I can experience. Just because I prefer white bread and peanut butter doesn't mean I won't try jellyfish sushi or octopus in creamed spinach (and, yes, I've tried both).

Oh, she ended up making Butternut Squash Curry soup and garlic and herb chicken. It was brilliant!

That's the thing, she's really amazing at either making up recipies off the top of her head or adapting an exsisting one. That's what she did tonight and it was so good. I mean, I would have never imagined that a gourd would make a good soup. I did make pork chops (God bless George Foreman) with broccoli last week for dinner for us, but it was nothing. I can't prepare things or think that far ahead what to do with meat. I've always eaten steak, pretty much rare, and without steak sauce (why do you need it when it's rare and has all that blood?). That's what I know about meat. Apparently that's not a good thing to do to fowl or pork. Who knew? Blood is fine in beef but not in chicken. I guess you learn something new every day. Kitchen ineptitude makes my tastes simple when I am the one cooking. Those who can, do; those who can't in the kitchen, are me.

But, I can make one hell of a can of Spaghettio's with meatballs (cold and out of the can, of course!).

Heart,

-N.