Pardon me while I make the Happy Food Sigh
Jan. 6th, 2007 11:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
slipjig3This weekend is a busy one: visiting with my kids, visiting with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
rafaela's brother and his fiance (who are briefly in town from Hawaii), frickin' working tomorrow—on my damned birthday, no less. That said, I didn't think there'd be time to slip anything else into the schedule, until Anna spoke up: "Hey, Adam, how 'bout I make some goulash tonight?" My ears certainly perked up at that.
See, Anna usually doesn't do much of the heavy-duty cooking, largely because she doesn't have much background in the kitchen, and I tend to be of the "ooooh, I'll get it!" school, lunging for the pots and pans with ill-disguised glee at the mere suggestion of preparing a meal. But this was to be a special occasion, since my birthday approacheth, and she'd been wanting to try this recipe for eons, and, well, I like being waited on hand and foot.
Soooooo, off we went. I calledlbitw, jenphalian and needs-to-get-an-LJ Nate and invited them, which the bravely accepted. I say "bravely," because as we learned later, their definition of "goulash" is "Midwestern goulash," i.e. glorified Hambuger Helper. They did not picture a glorious concoction made with slow-simmered Chunks o' Beef, paprika and wine. And yet even expecting mediocre hot-dish, they still accepted our invitation, which is why we adore them so. And as for the meal, they seemed quite pleasantly surprised.
The whole experience has made me almost irrationally happy. Cooking gives me such joy, even in my capacity as a sous chef/assistant, like today. The aroma of slow-cooked anything gives me joy (especially tonight's dish). Sipping wine while dinner is cooking gives me joy. Having friends over to our actually-clean apartment and feeding them gives me joy. Laughing over card games with people I love gives me joy. Tonight has been so, so good for my soul. Thank you, Anna. Thank you, J, J & N. I can feel myself smiling as I type this.
Oh, and if you want the recipe (and trust me, you do), Anna was good enough to type it up and post it right over here. Muchly the happy.
rafaela's brother and his fiance (who are briefly in town from Hawaii), frickin' working tomorrow—on my damned birthday, no less. That said, I didn't think there'd be time to slip anything else into the schedule, until Anna spoke up: "Hey, Adam, how 'bout I make some goulash tonight?" My ears certainly perked up at that.See, Anna usually doesn't do much of the heavy-duty cooking, largely because she doesn't have much background in the kitchen, and I tend to be of the "ooooh, I'll get it!" school, lunging for the pots and pans with ill-disguised glee at the mere suggestion of preparing a meal. But this was to be a special occasion, since my birthday approacheth, and she'd been wanting to try this recipe for eons, and, well, I like being waited on hand and foot.
Soooooo, off we went. I called
lbitw, jenphalian and needs-to-get-an-LJ Nate and invited them, which the bravely accepted. I say "bravely," because as we learned later, their definition of "goulash" is "Midwestern goulash," i.e. glorified Hambuger Helper. They did not picture a glorious concoction made with slow-simmered Chunks o' Beef, paprika and wine. And yet even expecting mediocre hot-dish, they still accepted our invitation, which is why we adore them so. And as for the meal, they seemed quite pleasantly surprised.The whole experience has made me almost irrationally happy. Cooking gives me such joy, even in my capacity as a sous chef/assistant, like today. The aroma of slow-cooked anything gives me joy (especially tonight's dish). Sipping wine while dinner is cooking gives me joy. Having friends over to our actually-clean apartment and feeding them gives me joy. Laughing over card games with people I love gives me joy. Tonight has been so, so good for my soul. Thank you, Anna. Thank you, J, J & N. I can feel myself smiling as I type this.
Oh, and if you want the recipe (and trust me, you do), Anna was good enough to type it up and post it right over here. Muchly the happy.
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(no subject)
Date: 2007-01-07 05:02 am (UTC)(no subject)
Date: 2007-01-08 04:20 am (UTC)(no subject)
Date: 2007-01-07 05:11 am (UTC)(no subject)
Date: 2007-01-08 04:21 am (UTC)(no subject)
Date: 2007-01-07 06:07 am (UTC)(no subject)
Date: 2007-01-08 04:22 am (UTC)(no subject)
Date: 2007-01-07 05:21 pm (UTC)Happy almost-birthday!
(no subject)
Date: 2007-01-08 04:22 am (UTC)(no subject)
Date: 2007-01-07 05:34 pm (UTC)How many calls to the operator do you think it'd take before we got the birthday boy?
(no subject)
Date: 2007-01-08 04:23 am (UTC)At this point? Since the office is closed until morning, about 2,903.