Fine Dining

I thought it would be difficult to turn my over kitchen to someone else, seeing as how I tend to be somewhat territorial.  ("Somewhat" might be an understatement.)  The reality is that it is not only easy, it is very enjoyable.  The kitchen is a large room but with a large island with a workspace and a six-burner cooktop.  The aisles around the island are fairly narrow, making it a "one-butt" kitchen, and it's difficult for two to cook or prep at the same time without colliding.  Two butts can work, but only if they are well choreographed.  Given those circumstances, when either Linda or I fix dinner, the other might stay and keep company or clear out entirely.  We make up our own menus, using mainly what's on hand; sometimes picking up supplies if either of us is near a grocery store.

Last night was a fine dining experience.  There was even an appetizer course provided by Cam, who came up for a short visit toward sundown and brought smoked salmon and Gorgonzola cheese crackers.  Elegant fare, that.  Linda made a gourmet stew with beef, red wine, fresh mushrooms, potatoes, carrots, herbs, and turnips, and crusty, warm French bread alongside.  I could get used to this.  She's cooking again tonight.  Mmmm.

Larry and Taylor had to leave shortly after I came back from the barn so we never got to do the Perquacky playoff.  I also missed the morning guitar concert.  Larry's visits are few and far between, so each is precious to me.  Taylor made a big hit with Linda.  What's not to love, she's an affectionate, goofy kid.

It was a good day with a fine finish, and I'm already looking forward to dinner.