Readers of “Renaissance Hombre” know that I enjoy cooking. Sunday night, I decided, I will make a dinner for my whole family that is memorable. . . . . I think I did.
I toddled off to Whole Foods and wandered around. Looking for inspiration. There were foods of many colors. Red. Green. Yellow. And Orange. Orange. Hmmmm . . . . My eyes narrowed. What if I prepare a dinner where everything is orange – or a close facsimile. I’m sure my granddaughters would love it. So I seized on crab and salmon cakes and chicken strips for the main course. Orange‘ish. With an orange remoulade sauce. For the accompaniment, I chose organic carrots, diced sweet potato and shaved butternut squash. Orange. Which I sauteed over a low heat in olive oil for about 45 minutes (and then caramelized with some Maine maple syrup). I chopped up a cantelope and sliced a mango for “sides.” There were orange corn chips in a bowl on the table. Dessert was an – orange – Talenti caramel and sea salt gelato. Though in deference to the chef, the wine was a Cannonball cabernet. No orange juice. . . . .
There were leftovers. And I did the dishes. As a result, I scored points big time. Ding ding ding ding (see e.g. 5/16/12; 5/18/12; et al). The best compliment was when I asked my granddaughters what they wanted for dinner tomorrow night. They yelled “Orange!”