Tuesday, February 9, 2016

Parsley, Sage, Rosemary and Thyme

One of the things that Wingman and I use to enjoy doing was cook...although we were not good cooks together.  I am a "follow the recipe to the tee" type of gal, while Wingman liked to experiment with ingredients.  Sometimes they were a hit, and other times, like honoring our Korean daughter-in-law with kimchee-stuffed Stromboli bread, left a lot to be desired.

When we first met, he was amazed by the type of magazines I subscribed to. I read Bon Apetit like most women read Cosmo, and Food and Wine was my Vogue bible. Wingman's first Christmas gift to me was a set of frying pans (and no, at 21, they were not well received). But the cooking magazines opened doors to amazing meals.

One summer weekend after our honeymoon in Italy, we went to a farm and picked our own basil to make a pesto pasta dinner for friends. They admitted that they stopped at Mickey D's for burgers before arriving since they had no idea what pesto was or if they would like it. Like them, there was a lot we needed to learn over time as well: like that duck was extremely fatty and that you should add water to the roasting pan while cooking.  A lot of smoke and a small fire one Easter Sunday had everyone shivering in the early spring weather while we tried to air out the house, screaming at each other "why didn't you know that???"