perfect my culinary skills

Some of the nice things about having a week off for Spring Break and my plans to travel being torpedoed by beauracratic issues:

1) Got to Relax around the lake for a week during perfect weather, without an obligation in the world. Ah, rancho relaxo!

2) Had the time to act like I was an independently wealthy European by shopping at Farmers Markets and exotic stores during a lacksadaisacal afternoon before arriving home to blast loud music while preparing a fantabulous new meal. Since I almost always cook for friends or family or femme fatales, it was nice to just cook for myself and to experiment with new recipes of my own creation. Thus for seveal nights I concentrated on Pasta dishes. Always have been jealous of how my dad, who lived in Rome and Ivrea-Italian Alps, can quickly whip up a fabulosuly simple pasta dish that makes you feel you are in a four star restaurant at a Piazza in St. Marks Square. And so I set out to master some of the aldente craftsmanship. It turned out fairly damn good. Not that I have ever followed recipes, but cooking just for me I tried new techniques and did not rely on what I knew would work. Then after the first meal I would take the leftovers and make a casserole out of it the next day with some added ingredients and compare the results. It was quite a delicious week of experimenting all around … and as always I know have more tricks up my culinary sleeve.

• Note to self. Find more free time to cook for the fun of it!!!!!

Ah, always fun to have a dinner guest. Been so busy have not had time cook.

However this evening I did have occasion to prepare a kalamata olive & bell pepper marinara fettucine garnished with slices of fresh California Avacaodos. On the side was a light and refreshing side of steamed Oregeno Lemon Zuccini and yellow squash. And for desert there was Bluberry and Lemon Sorbet with a swirl of Vanilla to balance it out.

Good to have the occasion to cook fine cusine and have a great dinner guest. Must take the time to do this more often.

Made dinner for my first dinner guest in my new place. The wonderful Miss. Z, one of my longest and bestest femme friends took a night from her popularly busy schedule as an employee of PBS (no commercials for breaks for PBS people, its just go, go, go all the time) to sample my fine cuisine and give fung shui advice.

Since my guest was of the vegetarian sect, I made:
finger sandwiches with avacado, mozzarella, tomato and pesto
tomato, basil, mozzerelle, olive oil
spinach/mushroom/sundried tomato Quiche
Blueberry Sorbet/ Vanilla Swirl with Cherries and Biscuits

Twas a great dinner enjoyed by all. Comlpiments were bestowed on the chef.

“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne

As I suspected cooking for 14 people is difficult. Many problems arose. Some I anticipated (too many cooks in the kitchen) and some I did not (my younger brother practicing his “way too many shots in an hour” approach to socializing).

I will just say that it was very INTERESTING and quite a learning experrience. But despite the downsides there were some good times had and as I said that evening, “At least nobody died.”

Many thanks to ABBYA for her fabulous pasta and vegetable dishes, not to mention addding that dash of cuteness and cheer that all dinner parties need. Also, to the amazing Johonus for his russian chicken dish. It truly is amazing how much the ladies love Johonus and his special sauce.

Managed to write SET THE TURKEYS FREE on my American History classroom chalkboard today; Once the teacher came in, he and almost everybody else looked right at me. Am I that predictable? Or is everybody else that boring? I prefer the latter.

So I came up with the idea to have a young people dinner party the night before thanksgiving and my always outrageously fun Armenian pal put out the invitations. There seems to be a head count of 14 at this point. I have made two quiches this evening. Much more to do tommorow. Luckily two worthy accomplices (including ABBYA) will be assissting me in Chef duties.

Wish us luck. I have never cooked for 14 damn people. Love a challenge though.

Last evening I cooked for a mentor of mine and a couple friends.

Menu: A Cajun Steak Stirfry served on a Lemon-Garlic Pilaff with a Strawberry Mandarin salad for dessert.

They said that I am now the top invitee on their weekly dinner list. Been too long since I have cooked for people. After working for years in restaurants I always find it relaxing/meditative to take my time and cook for a small group of people. And when the conversation is full of creative passion it really gives you a great buzz on life.

Note to self: cook for others AT LEAST once a month.