Last Saturday, Donna asked if I would want to make dinner.   I was quick to say “sure.”   And I trotted off to Fresh Market to reconnoiter. The result was a 9.5.

I took flounder filets, rolled in gluten-free bread crumbs, basted lightly in olive oil and then baked for 14 minutes at 375.  Flounder is a buttery, tasty fish.  Hard to go wrong.  My vegetable medley was a take off on a prior theme.  Fresh shiitaki mushrooms, washed, dried and sliced; a sweet onion – sliced; and some organic carrots – chopped. All was put into a covered skillet, smothered in olive oil and nipped with pepper and turmeric.  After about 40 minutes (stirring frequently), I drained and added a wee bit of honey to caramelize. Finally it was my fresh guacamole (avocado, cilantro and lime juice) with gluten-free hummus chips.  And a few slices of fresh mango.  We enjoyed a Liberty School pinot noir and some San Pelligrino.   Dessert was a Talenti Sicilian pistachio gelato to which I added small chunks of 72% dark chocolate. 

It didn’t hurt that I hand crafted a menu with my usual art work, put on a little Gato Barbieri, lit a few candles.  And I did the dishes. 

I know what you’re thinking . . . .”Petersen – you &@^$x#!% – you’re making me look bad.”