Not a Foodie

At least that is what I thought.....but lately I'm loving to cook. Why? Well despite the fun banter between Gail and I (poor Gail just can't cook the cornbread the same), I am loving cooking for Joe and Gail.

I adore my Mark, you all know I do.....and he appreciates me, but he would really be happy with Vons premade macaroni salad with a hotdog. I'm ok with this, I've always done the cooking in self defense. It is somewhat along the same lines of being a little fashion monger married to a man who every morning puts on the next t-shirt in the pile, never looks in a mirror ever, except to shave maybe. So could I expect him to say, love that outfit dear anymore then loved that dinner?

It's way more then just being appreciated though, it's having the time in my life to do something meaningful for people I care about. Something that makes a difference in their life. It makes me feel really good to be contributing.

I read recipes wondering if it will work to transport, will it be nourishing, is it easy to reheat?

And I'm trying to get healthy as well.....so I leave you tonight with Strawberries with balsamic sabayon (how gourmet is that?)

6 tbs granulated sugar
4 egg yolks
2 tbs aged balsamic vinegar
1 1/2 cups heavy cream, whipped to medium stiff peaks and refrigerated
1 pint strawberries

set aside a bowl of ice

In a small bowl whisk the sugar into the egg yolks until combined. Set the bowl over a sauce pan of simmering water and whisk until the mixture thickens.
Remove from bowl and whisk in balsamic vinegar. Set over ice and continue whisking until cooled. Very gently fold in the whipped cream.
Chill for 2 hours.
Serve in a pretty glass with a garnish of crisp cookies.

Bon Appetit, or in Dutch, Eet Smakelik (Ate Smar-ke-lik)