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.”