Cooking & Baking

Dinner started with a rucola salad in a light balsamic with some fresh olive oil in from Crete, with thin sliced of Gruyère cheese from Switzerland. Then came grilled cod filets in a delicate mantel of mustard, bread crumbs, ginger and garlic, with a thin sprinkle of freshly squeezed lemon juice on top at the end. Then, there was a dish of hand-mashed potatoes and boiled salsify. Dessert was an apricot-apple pastry made in a light fluffy pastry blanket with a baked-in dusting of cinnamon sugar on top. Espresso to end it. Here’s the killer:

She said she didn’t have time to make anything elaborate because we have guests coming over for dinner on Sunday.

So who’s the one struggling with his waistline? I am, of course. She still prances around like a model (5’10”, 130 pounds). There is no justice in this world. On the bright side, I don’t go hungry, either.