Homemade Dinner Quotes

Some people when they see cheese, chocolate or cake they don't think of calories.

If you try to make a shrimp boil, but the bag of spices bursts, and so you just toss it in along with whatever spices you can find in the pantry--you can make homemade pepper spray. Unintentionally. And everyone at your dinner party will run outside for the next hour, coughing and tearing up as if they've been maced, because technically they kind of have been, because mace was one of the spices I found in the panty. I blame whoever makes spice out of mace, and I remind my gasping dinner guests that even if I did mace them, I did it in an old fashioned, homemade, Martha Stewart sort of way. With love.

I want dinner dates and movie nights and homemade breakfasts after long, magical nights of lovemaking. I want to hold hands in public. I want to go on road trips, see the ocean, and laugh until our bellies ache.

I blame whoever makes spice out of Mace, and I reminded my gasping dinner guests that even if I did Mace them, I did it in an old-fashioned, homemade, Martha Stewart sort of way. With love.

My formula for everyday cooking: keep it simple yet satisfying, the quicker and easier the better, use real food ingredients, and include at least one vegetable.

Dinner that night was pizza, homemade by her father. It had slices of green pepper on it and, of all things, pineapple chunks. Coraline ate the entire slice she was given. Well ... she ate everything except for the pineapple chunks.

America, it has been observed, is not really a melting pot. It is actually a huge potluck dinner, in which platters of roasted chicken beckon beside casseroles of pasta, mounds of tortillas, stew pots of gumbo, and skillets filled with pilafs of every imaginable color.

They were served asparagus in a mousseline sauce so delicious you could faint, then the Easter pâté à la Paulette Lestafier, then a roasted carré d'agneau accompanied by tians of tomatoes, and zucchini with thyme flowers, then a tart of strawberries and wild strawberries with homemade whipped cream.

Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

I began braising and stewing solo, regularly devoting my Sunday afternoons to cooking various pot dishes on my own. The idea was to make a couple of dinners at a time and freeze them to eat during the week: my own home-meal replacements, homemade. Weeknights, it’s often hard to find more than a half hour or so to fix dinner, so I decided to put in a few hours on the weekend, when I would feel less rushed. I also borrowed a couple of minor mass-production techniques from the food industry: I figured that if I was going to chop onions for a mirepoix or soffritto, why not chop enough for two or three dishes? That way, I’d only have to wash the pans, knives, and cutting boards once. Making pot dishes in this way has proved to be the single most practical and sustainable skill—both in terms of money and time spent to eat well—I acquired in my cooking education.

You have heard about the reindeer that pull old Santa's sled. But mostly I hate Rudolph and wish that he were dead. With his nose of red which we all know just can't be true. I wish someone would just kill him, that someone could be you. He is Santa's favorite and to the front he can be found. Instead of his red nose, "I" think it should be brown. He believes that Santa likes him and thinks that he's a winner. But Santa Claus has other plans he wants Rudolph for his dinner. Old Saint Nick is greedy this I know without a doubt. What else do you think happens to all the great toys we go without? He takes them and he breaks them be cause he doesn't care a bit. To me it doesn't matter, Why, he can keep his "Schict". Yes' it's true that I hate Santa too, dressed in his suit of silk. That's why this year with the homemade cookies, I'm going to leave some poison milk.

She and I spend a good twenty minutes talking about sperm (truly a magnificent topic), then dry shampoo, then book recommendations. We talk so much that we get distracted from our work. And it clicks. I’ve been on so many average friend-dates and had so many lacklustre networking chats that I now recognise chemistry when I see it. I take the leap of faith and ask for her number. She invites me to her book club. This time, I don’t have to walk into an unfamiliar flat full of strangers alone – I walk in with her, my new friend, who introduces me to everyone. A small book club, at someone’s house, eating homemade pie: this was where I want to be. It is somehow one of the most outgoing things I have ever done and also somehow feels kinda normal. Everyone here works in the same field, but we aren’t talking about work. We are drinking wine and discussing the book over dinner. Casual. Intimate. This is what Emma had meant. And it all started with a single question: what was the deal with all this sperm from Denmark in the noughties?

Be ye kind one to another, tenderhearted…. —Ephesians 4:32 (ASV) Jamie, our oldest daughter, spent the night with us. She had one request: to watch her favorite show, a popular TV dating program. I’ve caught a few snippets but I’ve never watched an entire show. Such silliness! I made homemade lasagna, one of Jamie’s favorites, and picked up some chocolate ice cream, but I planned to finagle a way out of watching the program with her. After supper, she helped me clear the table and load the dishwasher. Then her show started. Her daddy stretched out in his recliner, and Jamie sat on the sofa near him. “I’m going to take my bath, ya’ll,” I announced. “Be back in a little while.” I knew I’d bailed on her, but was it really that important? Sinking into my warm bubbles, I overheard Jamie and her dad discussing which one special woman might be chosen for a date with “the prince.” Rick wasn’t poking fun at the far-fetched island drama. I knew he’d rather be watching sports, but he made interesting comments and listened to Jamie’s observations—to his daughter’s heart, really. Something I’d ignored. After my bath, I put on my pajamas and crept back into the den. Only the last few minutes of the show remained. As I sat beside Jamie, a lump rose in my throat. “Sorry I didn’t watch the whole thing with you. I should have.” “It’s no big deal, Mom.” “Yes it is. This program’s important to you. Let’s do dinner again next week and we’ll watch it together. I promise.” Lord, little things matter so much. Help me listen with my heart and be kind—just like You. —Julie Garmon Digging Deeper: Prv 31:26; Phil 2:4;1 Pt 3:8

1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice

We sit through endless tastings where people with Naugahyde for palates pick apart our dishes and offer suggestions and changes that we? HAVE TO MAKE. I happen to love a braised pork cheek garnished with crispy bits of fried pig ear, or a smoked bison tongue salad. But I have yet to meet a client who wants me to make that for their daughter's sweet sixteen. And at the end of the day, if I can bring integrity to one more chicken breast dinner, to the "trio of salads" ladies' luncheon, to the surprise hot dog cart at the end of the wedding, perfectly snappy grilled Vienna Beef beauties with homemade steamed buns and all seven of the classic Chicago Dog toppings, then I have done my job and might get another.

It’s not really such a bad place,” she says, looking around the room. She’s moved on to dessert. “They know how to make a decent rice pudding.” My hand shakes a little when I pour creamer into her coffee. If I got on a plane tonight I could be in Rome in time for dinner tomorrow. Homemade pasta, fresh tomatoes and basil. Real Parmesan cheese, not the kind that comes in packets. And wine—maybe something I haven’t tasted before, a grape varietal I don’t yet know. It would be nothing like here. A break from this place. From Mom. I want to get home and e-mail Paul. I will be there. I am coming. I feel her eyes on me as I pack up my things. “You should dye your hair before you leave,” she says finally. “See if the salon can fit you in this week.” “That’s a good idea.” I kiss her goodbye. “I bet Hannah is gorgeous, she’ll look just like Emily did at that age. Beautiful, but not the brightest bulb. It’s good you’re going. You’ll have to send me pictures.” She surveys my face. I try to keep it blank, unreadable. “Use my brightening mask when you get home. It’ll clear up whatever’s happening on your chin.” “I will.” I shift my purse full of papers and snacks and bottled water from one shoulder to the other. “I love you, see you tomorrow.

She was Andy’s lemony heartache for a while, and then celibate in a perfect still-life of homemade dinners and plates washed in Fairy Liquid at Colleen’s house. She was married, pregnant, deceived – for a while.

The Farbers like a corn bread stuffing with sausage; my family is an herb-and-onion, regular-bread stuffing group. They like their sweet potatoes mashed, with marshmallows on top; we go for sliced, with a praline pecan topping. They do green beans and we do Brussels sprouts. But both families like a classic roasted turkey with pan gravy, homemade cranberry sauce, soft yeast rolls, mashed potatoes, and apple pie for dessert.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

Highlights of the Brunel featured the likes of Mr. Iraci, our landlord, coming around and being greeted by myself, stark naked, painting cartoons on my bedroom wall to liven the place up a bit; or Eddie showing another pretty girl his technique for marinating venison in a washing-up bowl full of Bordeaux wine. Our housekeeping kitty of funds would miraculously evaporate due to Hugo’s endless dinner parties for just him and up to ten different girls that he had been chatting up all week. Stan developed a nice technique for cooking sausages by leaving them on the grill until the hundred decibel smoke alarm went off, indicating they were ready. (On one occasion, Stan’s sausage-cooking technique actually brought the fire brigade round, all suited and booted, hoses at the ready. They looked quite surprised to see all of us wandering down in our dressing gowns, asking if the sausages were ready, while they stood in the hall primed for action, smoke alarm still blaring. Happy days.) I also fondly remember Mr. Iraci coming round another time, just after I had decided to build a homemade swimming pool in the ten-foot-by-ten-foot “garden” area out the back. I had improvised a tarpaulin and a few kitchen chairs and had filled it optimistically with water. It held for about twenty minutes…in fact just about until Mr. Iraci showed up to collect his rent. Then it burst its banks, filling most of the ground floor with three inches of water, and soaking Mr. Iraci in the process. Truly the man was a saint.

Mother Mary wants to draft two more kids,” Astrid told Sam. “Okay. Approved.” “Dahra says we’re running low on kids’ Tylenol and kids’ Advil, she wants to make sure it’s okay to start giving them split adult pills.” Sam spread his hands in a helpless gesture. “What?” “We’re running low on kid pills, Dahra wants to split adult pills.” Sam rocked back in the leather chair designed for a grown man. “Okay. Whatever. Approved.” He took a sip of water from a bottle. The wrapper on the bottle said “Dasani” but it was tap water. The dishes from dinner—horrible homemade split-pea soup that smelled burned, and a quarter cabbage each—had been pushed aside onto the sideboard where in the old days the mayor of Perdido Beach had kept framed pictures of his family. It was one of the better meals Sam had had lately. The fresh cabbage tasted surprisingly good. There was little more than smears on the plates: the era of kids not eating everything was over. Astrid puffed out her cheeks and sighed. “Kids are asking why Lana isn’t around when they need her.” “I can only ask Lana to heal big things. I can’t demand she be around 24/7 to handle every boo-boo.” Astrid looked at the list she had compiled on her laptop. “Actually, I think this involved a stubbed toe that ‘hurted.’” “How much more is on the list?” Sam asked. “Three hundred and five items,” Astrid said. When Sam’s face went pale, she relented. “Okay, it’s actually just thirty-two. Now, don’t you feel relieved it’s not really three hundred?” “This is crazy,” Sam said. “Next up: the Judsons and the McHanrahans are fighting because they share a dog, so both families are feeding her—they still have a big bag of dry dog food—but the Judsons are calling her Sweetie and the McHanrahans are calling her BooBoo.” “You’re kidding.” “I’m not kidding,” Astrid said. “What is that noise?” Sam demanded. Astrid shrugged. “I guess someone has their stereo cranked up.” “This is not going to work, Astrid.” “The music?” “This. This thing where every day I have a hundred stupid questions I have to decide. Like I’m everyone’s parent now. I’m sitting here listening to how little kids are complaining because their older sisters make them take a bath, and stepping into fights over who owns which Build-A-Bear outfit, and now over dog names. Dog names?” “They’re all still just little kids,” Astrid said. “Some of these kids are developing powers that scare me,” Sam grumbled. “But they can’t decide who gets to have which special towel? Or whether to watch The Little Mermaid or Shrek Three?” “No,” Astrid said. “They can’t. They need a parent. That’s you.

I passionately believe home cooking has vast benefit to individuals, families, community, environment and animal welfare, but in today’s busy society it is often the first thing we outsource. While some may argue this makes economic sense, the cost and benefit of doing so cannot be measured in dollars alone.

At all times a heavy ceramic casserole would sit on a pale blue Aga, so should people drop in unexpectedly, I could wander out in my bare feet, welcome them warmly, give them dinner, then press my home-made elderberry wine on them. I would be like Nigella Lawson.

I hacked an old Crock-Pot and turned it into a sous vide machine, and did a turkey breast, and then seared the skin on the stovetop, so it is totally crispy, but the meat is BEYOND juicy. And the stuffing is a combination of homemade corn bread, homemade buttermilk biscuits, and brioche, with sage and thyme and celery and onion and shallot. And I tried the Robuchon Pommes Puree, and thought that there was no way to put THAT much butter into that much potato, but holy moley is it amazeballs! And I did a butternut squash soup with fried ginger and almond cake with apple compote." All the bustle has roused Volnay, who wanders over to greet Benji, and receives a dog biscuit for her trouble from Eloise. "Honey, breathe a little," I say, laughing. "It's just... I... I mean... THANKSGIVING!" he says, which cracks us all up.

My daughters-in-law, you know..." she shrugs her rounded shoulders resignedly. "They are such sweet girls, good mothers, kind to me..." "And such bad cooks!" we all say in unison, the refrain of every Leftovers Brunch in our history. "Tell us," Benji says, all of us relishing the litany and details of failed dishes. "Well, Gina, you know, she is Italian, so she brings sausages in peppers, which smells like feet. And she takes the beautiful sausages that Kurt makes at the butcher shop and cooks them until they are like hard little rocks. Ellie, she is afraid of getting fat, so she makes cheesecake with no-fat Greek yogurt and Egg Beaters and fake sugar that tastes mostly of petrol. Lisa wanted to do stuffing, and it was so dry that you could barely choke it down. I had to make a second batch of gravy in the middle of dinner because everyone was trying to soak it so that it didn't kill us." "But you made that beautiful turkey, and those dumplings are like pillows," Andrea says. "And your famous German potato salad," Eloise says. "And all of those desserts from the bakery," I say, dreaming of crispy, sweet pastries, oozing custard and homemade jam and dolloped with whipped cream. "A good meal in spite of the girls." Lois beams, knowing that we all really mean our compliments.

By Thanksgiving, the work on the house was done. That morning, I walked around making sure everything was perfect before our friends and family descended for dinner. At one point, I stood on the front porch and saw some people gathered down at the corner of our street around a bunch of colorful homemade “Thank You” signs stuck in the ground. Kids from the neighborhood had made them for me for Thanksgiving, covered in hearts and rainbows and American flags. It was one of many kind gestures—not just from friends and loved ones but also from complete strangers—that made that first month more bearable.

Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed after years of trying to make it for weddings and parties where the timing of the meal can be drastically changed based on length of ceremony, or toasts, or how well the venue staff can change over a room. Twice-baked potatoes, creamed spinach. I have a stack of crepes already made, ready to be turned into crepes suzette with butter and brown sugar and orange zest and flambeed with Grand Marnier, because if you go all old school, something needs to be set on fire. With homemade vanilla bean gelato to cut the richness, of course!

And everything was back to normal when he cooked dinner that night. Salima had requested homemade pizza, and the ones he made were delicious, with a huge salad. He had baked apple crumble for dessert, made with sugar substitutes for Salima’s diet. He served it with homemade dietetic vanilla ice cream. He was a genius at making the foods she could eat and making them taste great. And as they chatted and joked after dinner,

My mother had just finished kneading a large mass of pasta dough and was patting it into a nice round ball before putting it aside to rest. That meant ravioli. We always began Sunday dinner with either ravioli or lasagne. The homemade pasta meant ravioli, because we buy the large sheets of dough for lasagne from Constantino's. Sitting on the stove, waiting for the oven to get up to temperature, was a roasting pan holding a large pork roast studded with garlic, glistening with olive oil, and surrounded by rosemary sprigs.

Her family hasn't had a full-blown Thanksgiving dinner since LeMar fell ill a few years ago, so she's making all of the old favorites: rice and gravy, oyster pie, cranberry sauce, green bean casserole, and pickled artichokes. And of course, her mama's homemade biscuits that just melt in your mouth. She's even dusted off the old cornucopia basket she used to put out when the girls were little, and she's created a table centerpiece that Ray would be proud of with dried corn, pumpkin gourds, plums, apples, and tangerines.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.

She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.

Now that was a dinner party, Marguerite thought. Beef tartare with capers on garlic croutons, moules marineres, and homemade frites, a chicory and endive salad with poached eggs and lardons, and crème caramel.

JUST GREAT !! I think my mom is downstairs fixing a fancy Sunday dinner. Lately she’s been watching all of those Food Network cooking shows, and now she’s obsessed with the healthy cooking kick. But the sad thing is that her cooking was never that good to begin with. It’s gone from VERY BAD to HORRIBLE! Sorry, Mom ! Probably the worst thing about her new meals is the very strong and pungent SMELL. We had homemade pizza almost a week ago, and I STILL can’t get the stench out of my hair. And I’ve washed it THREE times. Come on! HOW do you screw up a PIZZA?!! All you have to do is call the pizza delivery service, place your order, open the front door when you hear the doorbell, and THEN open the pizza box and eat it!!

Atticus: I've been working there four fucking weeks! I'm going to be eating ramen noodles for the rest of my life. Asher: Never tried them. Atticus: Dude, fucking disgusting. Trust me. Asher: Matilda's making roast au jus for dinner tonight with those homemade Yorkshire puddings you like. Atticus: I hate you. Loathe. Despise. Basically every synonym for hate there is. Asher: Call me? My phone rang a minute later, and I whined long and loud into the receiver in place of saying hello. I'd been accused of being overly dramatic in the past. There might be some truth behind it. Asher chuckled. "You're pathetic." "Why have you not run away with me? We've been separated. I can't stand it. It's like the individual cells in my body are trying to divide again and make another you. It hurts. I can't do it twice." I whimpered again for emphasis. "Ash, I'm screwed, and not in the bend me over the hood of the Jag and pound my ass type of way. The bad way. The painful way. The oh-crap-my-bank-account-is-in-the-negative way. I'm fast running out of ideas, and you're over there living the high life and eating roast au jus with my goddamn Yorkshire puddings." "I get the sense you're trying to tell me something, but whatever it is, it's getting lost in translation. You're rambling. What's going on? Speak-a the English. What's the problem?" "What isn't the problem? I'm poor and miserable. I was not ready for adulthood this soon. Tell Mom and Dad it was all lies. It was a phase. I'm over it. Ha, good joke, right?" "Riiight, and how do you propose I magically make the burned image of your mouth around Ryan Vector's cock disappear from Matilda's mind?" "Fuck. You know what? We don't need a housekeeper. Fire her ass! Tell Mom and Dad she's a big fat liar who lies and hates me. Tell them she's stealing from them. She's an illegal immigrant! No, tell them, she's a housekeeper by day and a hooker by night. I saw her walking the streets of Fifth Avenue after sundown in a mini skirt and fishnet stockings." I paused, envisioning our sixty-year-old housekeeper/used-to-be-nanny in that kind of attire. Asher and I both audibly ewwed at the exact same time. "Dude, that's fucking gross as shit, and you know it. I just threw up in my mouth. Why would you put that image in my head?" "I regret many of my life decisions. Add it to the list. Ash, I'm serious. Just make something up. Get rid of her. We don't need a housekeeper, and we're long past requiring a nanny. Especially one who walks into rooms without knocking. What was she thinking?" "The door wasn't closed." "Not the time, Ash!" "Okay, so let's pretend for five minutes Matilda dies in a horrible car crash." "We could make that happen.

And every day at dinner time, I’d bring homemade chicken noodle soup up to your bedroom.” I still remember that soup. It was so good. I began to look forward to it every day. Even on the days I had no appetite, that soup warmed me up and made me smile. “I remember that. I loved it.” My mother pulls back to find my eyes, a knowing smile stretching across her pretty face. She leans in to kiss my hairline, then whispers, “That soup was from Dean.

I understand that many people do not see how they can accommodate homemade, nutritious, sit-down dinners every night, or even most nights. We live in a culture of busy. It’s certainly not a misperception that you are busy. You are. The question is, in this time of increasingly innovative and amazing conveniences, why do we remain busier than any generation before us?

The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.

For dinner, he serves dishes such as raw local fish accented with touches like fresh basil and balsamic vinegar; roasted pumpkin soup laced with ishiri; fat, chewy handmade spaghetti with tender rings of squid on a puddle of ink enhanced with another few drops of fish sauce. It's what Italian food would be if Italy were a windswept peninsula in the Far East. If dinner is Ben's personal take on Noto ingredients, breakfast still belongs to his in-laws. It's an elaborate a.m. feast, fierce in flavor, rich in history, dense with centuries of knowledge passed from one generation to the next: soft tofu dressed with homemade soy and yuzu chili paste; soup made with homemade miso and simmered fish bones; shiso leaves fermented kimchi-style, with chilies and ishiri; kaibe, rice mixed with ishiri and fresh baby squid, pressed into patties and grilled slowly over a charcoal fire; yellowtail fermented for six months, called the blue cheese of the sea for its lactic funk. The mix of plates will change from one morning to the next but will invariably include a small chunk of konka saba, mackerel fermented for up to five years, depending on the day you visit. Even when it's broken into tiny pieces and sprinkled over rice, the years of fermentation will pulse through your body like an electric current.

Is there any more feudal, soul eradiating experience than standing before the little window on a microwave oven watching the carousel slowly revolve your frozen block of dinner? Time spent this way might be easier than cooking but it is not enjoyable & surely not ennobling. It is to feel spiritually unemployed, useless to self & humanity.

Monday: Pasta • Tuesday: Legume • Wednesday: Dough (homemade quiche, pizza, or tortillas) • Thursday: Bread (to go with our veggie “fridge-cleanup” soup or salad) • Friday (shopping day): Potatoes and fish • Saturday: Wild card, dinner with friends or dinner out • Sunday: Grain and meat

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

I take out Chloe's dinner: veal mousse with shiitake puree, creamed spinach, and, in order to balance the colors and textures, souffléd butternut squash. All homemade, frozen in the tiny compartments of blue plastic ice cube trays. Before Chloe was born, Jake and I agreed our child would have a sophisticated palate. No Happy Meals, no macaroni and cheese, and- God forbid- chicken fingers.

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

Making something interesting and delectable for dinner is the highlight of my day--if no one else's. I have paid for this small pleasure by enduring much screaming, many tantrums, and dark looks from my spouse. It was worth it, I think.