I made dinner on Sunday. And I scored a perfect “10” . . . . and got the gold medal. 

You know that I enjoy cooking — and experimenting. Last Sunday’s dinner was up in the air.  So I volunteered.  And Donna quickly agreed. I went to Fresh Market and got the fixings for a Mexican fiesta — la cena.  I marinated and baked two chicken breasts.  I chopped and sautéed a large yellow onion and some shiitake mushrooms in olive oil over low heat  in a covered pan for about 45 minutes [shiitakes are healthier and have less toxicity than other mushroom varieties].   Then there were the Garden of Eatin organic blue taco shells (heat 5 minutes at 350).  I sliced the chicken and placed strips within each shell.  Then a slice of garlic cheddar cheese.  On top, I spooned some of the shiitake and onion combo (after I had drained the olive oil and browned slightly).  And I warmed the shells in the oven for another 5 minutes.

I made my usual guacamole recipe (smooshed avocado, cilantro and lime juice – that’s it) and I prepared some fresh quinoa on which I spooned some organic black beans (I confess – from a can).  I provided green tomatillo sauce for the tacos.  We had a great Joel Gott cabernet and some San Pellegrino to wash things down.  Lauren and Trent joined us for the experience.  The sauteed shiitake and onion combo was a 10 point triple Lutz.  The unique combination of quinoa and black beans – with fresh guac on the side – was a graceful double Axel that landed perfectly.  The wine was a magical double toe loop.  The entire meal was a flawless triple Salchow nailed by The Renaissance Hombre.      

Donna and Lauren both looked up from their plates and said seriously “This is your best yet.”  Awww shucks. . . . .