- Cat Lady? Not This Chick!
- Meet Lexi
I am totally, completely, officially and enthusiastically a DOG person. I had a cat when I was growing up and I did love her however I became very allergic to cats. Besides, cats are too aloof and independent for me. I got my first dog (from an animal shelter) ten years ago and I loved her with all my heart. She was everything you could want in a dog and more: affectionate, beautiful, sweet, gave unconditional love, a lap dog and truly my best friend. She was a dog with a soul. She sensed my emotions and when my dad passed away she would always be near me, licking up my tears.
When Callie, died abruptly from cancer of the spleen exactly ten years later I was heartbroken. I never thought I would get over it, she was the best, most beautiful dog ever, her black and white tail was like a long paint brush always sweeping from left to right.
I didn’t like my life without a dog so I started going to animal shelters a couple of months after she died. Against my husband’s better judgment to get an older dog, I fell in love with a tiny, brown short-haired puppy. As soon as I saw her I knew I had to adopt her. I named her Lexi. She is barely 6 months old now and she is a completely different dog but I love her so much. Lexi is playful and more daring and while she is not as affectionate as my first dog was, when she wags her little upright tale, and stands at the window when I leave, I know she loves me too.
I am not a paid restaurant reviewer so I am writing about my love of eating good food (not making it.) I also have great admiration for those who cook incredibly well. Our friends, Mike and Erica, hosted a reunion a few weeks ago and old friends from the East Coast and the West Coast gathered together. Erica made a divine appetizer of stuffed mushrooms based on Ina Garten’s recipe. It was one of the best things I have ever eaten and this is NOT the Food or Cooking Channel. We ate those amazing stuffed mushrooms with our eager fingers and never have I eaten such different tastes and textures in one appetizer. The sausage, olive oil, cheese, bread crumbs and mushroom appetizer combined with seeing old friends, talking, hugging and laughing, was a highlight of 2010 for me.
It felt like the kitchen scene from the movie, The Big Chill, except no one died (although one person did leave the dinner table, head to the living room, wrapped himself up in a blanket, appropriated two pillows and apparently fell asleep on the couch for 3 hours.) I couldn’t make this up if I tried.
Presently I fantasize about eating my favorite things in an expensive restaurant. My husband and I would be seated inside a small dining room near a beautiful fireplace. A small bouquet of red and purple flowers sit prettily on the thickly starched white tablecloth where a soft candle would be burning.
To start, I would have jumbo prawns with cocktail sauce and a wedge of lemon (that had a paper coverlet on it to protect it from seeds.) In some circles the prawns would be the delicacy but in our family we have named the shrimp as the vehicle to which we get to eat the cocktail sauce. Another example of this would be that lobster is the vehicle to get to the melted butter sauce. You get the idea.
After that I would order a salad made with a lemon/olive oil, vinagrette salad dressing (the words truffle and champagne could be added although I don’t know exactly what they do.) Ripe cherry tomatoes, julienned carrots, red cabbage, and chopped parsley and chives would be on top. I love adding sweetness to things so for me, some craisins would be tossed in there as well.
The table is laden with “everything” flat crackers and warm, soft, dinner rolls with butter, room temperature (I hate hard, freezing cold butter) shaped like sea shells. My entrée would either be the outstanding chateaubriand, like it is prepared at the restaurant X2O or the divine filet mignon served at the Crabtree Kittle House, both amazing restaurants are located in New York. Rice pilaf or mashed potatoes would work nicely with this meal, but nothing fried and undignified as french fries and ketchup (those go with cheeseburgers only.) Grilled brussel sprouts paired with a hint of maple syrup glaze and slivered almonds would be our vegetable.
Blood orange or lemon sorbet served in martini glass would be our palate cleanser. It would be served to help settle our wonderful meal and to leave room (not that this has ever been a problem for me) for dessert. I am a sugar junkie and I like a variety of things so because it is my fantasy I am picking two desserts: a fresh fruit tart served in a marzipan shortbread crust with vanilla custard and a fluffy (never flourless) milk and dark chocolate mousse cake with real vanilla bean ice cream.
Thanks for joining me in my food fantasy. Here’s to 2011, with good friends and great food. Wishing all of you a Happy, Healthy and delicious New Year.