This morning I slept a bit later than usual. I like to do that sometimes. Especially if the sky is grey and I don’t have much that’s urgent on my to do list.
It was sunny at first but was only mid morning when the clouds turned darker and it became evident that the weather man was correct. It seems he has been ‘right on’ too many times in recent days. He warned us to get the umbrellas ready and I for one, did as I was told.
When asked to make a dinner menu recommendation, my husband responded quickly that since he had been given the go ahead he was choosing pineapple chicken with rice, carrots and salad. This is a recipe Nano taught me to make a long time ago. It has evolved over the years but still reminds me of the time long ago when I was chief cook and bottle washer. Back in the day. Junior high and that’s when I really learned to cook. I’ll tell you about it sometime.

So umbrella in hand I closed the door behind me and headed south. A walk to market was a bit of an undertaking but I have done it before. Not one to be thwarted by a bit of drizzle I made my way safely to the destination I have grown to like very much. (I won’t say love because that’s a bit much)
I purchased the ingredients for the requested dishes. Chicken, rice (there is a great little shop there where you can get pretty much any kind of rice, Quinoa, or grains you might want), carrots, pineapple.
Of course I couldn’t resist the cheese man and ended up with four different types of cheese in my bag.
There were a few extras as usual. Blue cheese and figs for the salad. Figs heated in a balsamic reduction are delicious in salad.

Then homeward bound, laden with three bags in each hand. I attempted to walk the distance but gave in about one third of the way and took the subway from there. These biceps may develop if I do that trip a few more times.

Once home I stashed my groceries and did a few chores.

one and half hours before we were scheduled to eat (he said it would be the regular time) I got to work and did what I love to do.
Turned on the stove, turned on the oven, got out my cutting board and knives and made a meal worth eating. It wasn’t hard. Didn’t take a lot of time
but the response was “this is one of my very favorite meals”.
And
“If you had a restaurant this would be on the menu and it would disappear right away”

Yep, that’s why I cook. It brings pleasure and of course, tastes good too.