On cooking and being so good at it that it's bad
Jan. 11, 2013 8:18 am
Updated: Jan. 21, 2013 4:43 pm
I'm a decent cook. I have my moments. I can follow a recipe and, when the recipe is good, I look good. I'm not the creative come-up-with-it-myself culinary genius. I probably couldn't even deconstruct a peanut butter sandwich.
Lately, though, Allrecipes has been my haven for impressive meals. From our Thanksgiving dinner of french onion soup, parmesan asparagus risotto, and brisket to Christmas' beef bourgninon and garlic mashed potatoes to New Years' incredible short ribs
(makes my mouth water just typing it), it's been a good year for me in the kitchen.
January has been a continuation of mouth magic. Even my quick and easy weeknight dinners have all turned out extremely well (no thanks to me and all praise to the wonderful recipe dreamers on this site). But last night something horrible happened-- I
was so good that it was bad.
Last night a wonderful chipotle crusted pork tenderloin was sizzling away on the grill and my boyfriend and I were about to leave to eat out. The dinner we were cooking was for my parents and sister who was babysitting so Cason and I could have a much
needed date night. But the dinner we were making for them ended up being so outrageously delicious that it cast a pale shadow on the restaurant meal we had to follow.
And that's the problem-- you know you are a good cook when you'd rather stay home and eat your food than go out and enjoy being served. However, one thing saved the meal that followed and makes the dining out experience simply invaluable-- alcohol.