A few weeks ago, I texted my daughters and my dear friend that I was cooking dinner for my husband, who was on his way to the cape. I had to text them so as not to deprive them of the entertainment this was sure to provide. Everyone in my circle knows I don’t cook and my husband really enjoys it and on weekends makes me fabulous food. He also makes me enough food to have dinner all week long.
Every Friday, as he is driving out, I go buy two supermarket roasted chickens so he’d have food when he gets here late at night. We have had so many “cheap chicken Fridays” (on Friday the chickens are two for ten dollars), that I felt sorry for him arriving home to another chicken. In a magazine earlier that week I came across something that sounded good. Spinach and cheese tomato tortellini. Usually when a recipe catches my attention, after I read it, I find it has way too many ingredients, contains weird stuff I wouldn’t know the first place where to go buy, or has too many steps and may involve cooking equipment I’ve never heard of – such as a potato ricer. I was pleasantly surprised this one was within my reach on all counts – 2 steps and 9 ingredients, two of which were salt and pepper. I tossed the idea of making it around in my head for two days. On Friday I made up my mind to go buy the stuff and give it a go.
Oh….I had tortellini boiling, olive oil and red pepper flakes heating on the stove and was trying in vain to mince two cloves of garlic before it started smoking. (The little slices kept squeezing out of place and I had to keep sticking them back in – I told my friend it was YouTube worthy) After getting the garlic in the pan, I realized I hadn’t halved the cherry tomatoes or sliced the mushrooms and now was trying to do that before the garlic was extra crispy. (I was making mental notes on how I’d change this next time – I actually considered a next time).
Anyway, despite a few mechanical difficulties, it really turned out great. My husband was thoroughly appreciative of not having to eat Friday night chicken for the tenth week in a row, but on top of that, he really loved it. He even ate it the next day and loved it cold, as a pasta salad. (His exact words: “You hit a home run with this one, dear!)
I was completely satisfied and proud of my accomplishment. So much so, that tonight I actually INVITED a girlfriend over for dinner and I’m making it again. I added an appetizer, some French bread, and…..apple crisp for dessert – the directions on that package only had two ingredients and three steps – way below my skill level now.
It’s 3pm and the apple crisp is done, warm on the stove making the house smell delicious. I’ll start cooking at four. I even have time for a walk in between. This folks, is NOT me. Usually having someone over to eat something I cooked, without my husband to do it all, would cause extreme anxiety – for days. Today I actually feel happy and relaxed and am looking forward to an evening visiting with my friend. Could it be I’m finally, on this journey, finding a certain security in myself as I drop fear and anxiety by the roadside? I’d never know had I decided not to cook that meal for my husband.
And so, as another day goes by, there’s something to be said for tip-toeing across that line marking my comfort zone, and …I have written.
…..not bad, huh? :))))
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