It was a busy holiday season at our house. There were long hours at work for both of us and very little time left over to do the things that we enjoy. That included me spending any length of time in kitchen. There were many nights of quick meals. The kind that you can make on autopilot without involving any thought process. We ordered a lot of takeaway from our favorite Chinese place. We also had a few dinners that were nothing more than glorified snacking. Over the weekend I broke this trend and got myself back in the kitchen. My creative muse and I were once again communicating. I whipped up a fabulous kiwi salsa to serve over chicken.
Phil has picked up a new catchphrase when it comes to my creations. He has started to call my dishes “interesting”. This new word bugs the crap out of me. Maybe it is the way that he says it, or maybe it is because it has a different meaning for me. While I might hear him say “ that looks very interesting” my brain processes this phrase as…
“What the hell is that? I’m not touching it with a ten foot pole!”
After watching him devour the kiwi salsa I’ve come to the conclusion that he has lead a very sheltered culinary life and that his approach to food is much different from my own. For me food has always been a creative adventure. For Phil it about the comfort of a home cooked meal after a long day at work. Combining these two styles to make one happy household is my goal for the new year.
I’ve been away from my kitchen and food blogging community for too long of stretch over the holidays. “Interesting” or not I’m finally back to creating. In the works are…
Buffalo Chicken Pizza
Risotto made with pearl barley instead of Arborio rice
and Black Eyed Peas for New Years.
I see many “interesting” ideas and changes for Life, Lightly Salted in the New Year. I hope that you will all join me!
