On the last two Sundays (and this upcoming Sunday too), I’ve been taking an intensive cooking class. And by intensive, I mean that each class is four plus hours long. The classes were a Christmas present to myself. Since I cook most of my meals, better cooking means a better quality of life. It will take some time to bed in the changes and begin experimenting with new techniques and options, but I’ve begun to implement a few things.
I have a very nice apartment with space to host guests. That is part of why I chose the apartment in the first place. I’ve now been here almost six months, though, and have only had a handful of guests. To help rectify that, I invited a couple from my church small group to dinner on Monday.
The menu was simple but eclectic. I topped the pork chops with berries from Scandinavia, added cherries to the rice like might be done in Iran, and covered the squash in cinnamon and thyme. None of the dishes were new for me; I didn’t want to experiment too much. Where the cooking class came in was in the way I seared the pork chops at a much higher temperature than I have previously done, which was an effective change that added to the flavor.
The conversation was lively and enjoyable. The husband is approaching graduation and the life changes that that will bring for both of their lives. Talking to them about that reminded me of that period in my own life in the final months of law school. If someone had told me what would transpire over the next eight years, I doubt I would’ve believed them. I hope that at the very least hearing about all of the twists and turns I’ve navigated since I finished school will help steel them against the inevitable deviations that will occur—as the proverb goes, the best laid plans of mice and men often go awry.
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