How did we do…A+

The weekly menu is always prepared with anticipation that by Wednesday our plans will change and modification to dinners will be necessary. Neither of us are really bothered by it, as it is the reality. But somehow, this week, we managed to stay on track and make almost everything on the menu or at least eat at home. It probably helps that the chef was in town. So how did we do: A+…..The favorite of the week: Seared scallops and spring veggies.Sunday: The Red Light Benefit SoireeMonday: Kitchen Wars -Ravioli with Wilted Spinach and Sauteed MushroomsTuesday: Tilapia with Quinoa, Feta and Cucumber (the chef never made it last week) Wednesday: Mini Paella with Shrimp, Scallops, Chicken Sausage, Saffron and Piquillo PeppersThursday: Meatballs and Pasta – the chef actually made Seared Scallops and Spring Veggies Friday: Seared Scallops and Spring Veggies – since this was prepared on Thursday, chef made a mish- mash of everything in the refrigerator that was leftover from the week – chicken, sausage, asparagus, peas, carrots, feta cheese and eggs. It was a great dinner to fuel me for the 8 mile run next morning. The chef would like me to clarify the “we” in all of the cooking posts…I thought it was obvious – he cooks and I provide the entertainment!!!!! I am usually standing at the bar, taking numerous pictures or playing on twitter (not sure which bugs him more, photos or twitter), and than I set the table. After dinner, I do the clean-up of plates (tw0), since chef does the cleaning while he cooks, all else is pretty much done. So, yes, I still say “we” as I am there cheering him on, or as he would say bugging the crap out of him with my photos. Each dinner is usually 20+ photos of food and another 10 or so of him making faces at me. On occasion, I will stand beside him and cut up some vegetables or stir something, but like I said, those are very rare occasions. Plus, we are better off if I am standing on the other side of the bar, the kitchen is too small for two of us….

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