My daughter and I cooked another meal together, timing it for when my wife got home after a very long day at work at the hospital (nurse, case manager). Times like this are so precious because they are becoming so rare. So I’m giving her as much of my meager cooking knowledge, as is the Frau whose skills are much broader, as I can before she goes back to school in the Fall. And then spends next summer at culinary school in Florence. (She still hasn’t found a class here, or someone to coach her in Italian before she goes. Hard to believe they don’t have Italian language classes at the state university where she goes! But, alas they don’t.)
Anyhow, cooking well as a team is always kind of like a ballet…or sometimes more of a modern dance. (And that’s the closest I’ll ever come to dancing!) In any case, the preparation of the meal can be much more enjoyable than consuming it. Though that was very enjoyable too.
My wife and I used to cook together much more often. And did you ever get romantic with a lover or mate while preparing a meal? Well that’s a little off the subject so we’ll skip it for now. Lets’ just say that part of me can’t wait for my daughter to get back to school in the Fall.
Anyhow, this meal was shrimp (fresh-frozen, there’s an oxymoron!) fast cooked in butter, garlic and some finely ground ancho chile pepper, served on a bed of white rice with a basil Italian sauce. Sliced avacodos soaked in lemon juice on the side. An ‘06 Spanish Yecla red wine.
And while we were cooking, I also realized that I’ve taken a lot of pictures of the new kitchen, but none with somebody actually preparing a meal in it! So here it is:
no comment until now