I didn't like Ozzie and Harriet reruns when I was a kid. I don't own an apron. I'm an experienced maker of reservations.
Yet, there is undeniable joy in constructing a meal for people you love. As I made the final shopping list this morning I couldn't help but feel my nonexistent apron was well-starched and pearls would be lovely.
It's more than combining what's in season with what's in a cookbook. Selecting a menu to appeal to a group of people, with a little something for everyone, is Nurturing 101.
I haven't made a Caesar Salad in months, but Jen mentioned the other day how much she likes it and she'll be pleased to see the big salad bowl on the table.
Local corn is finally in and Charlie savors it, first stop this morning will be the farmer's stand. It's not as good as that grown in the rich soil of our hometowns, but sweetened with the memory of youthful summers it winds up tasting just fine. It's the same for the sliced tomatoes.
Green beans are boring, but a new recipe that bakes them with slivered almonds and herbed chevre just might be interesting for Anne and Christophe.
Oven-roasted potatoes drizzled with olive oil are staples for the kids, but they won't mind a little dill and rosemary thrown in for the rest of us. The extra garlic in the sauteed mushrooms is for me.
There are four beautiful filet mignon cuts marinating for the grill. Jennine will likely have hot dogs with the kids, if she has meat at all. That's OK. Lockstep has never been required at our table.
Dessert is another new recipe, a cinnamon bar cake that seems to make the most of the new crop blueberries that looked so good at the market yesterday.
South Beach. Atkins, et al will still be there tomorrow. Today belongs to the simple, miraculous banquet of food and friends.
Bon appetit!

Copyright 2004 Judi Griggs