excitement in the kitchen

Two days ago, i decided it was time to step up to the plate so to speak. having spent the previous weekend at The Spirit House as part of this Process Project, I think two days ago: well if Mohammad wont come to the mountain, the mountain will come to Mohammad!
And I add another Self to my relational being: i am now a gourmet cook. No longer do i go by the label of 'comfort food' cook, or basic cook. i have stepped into the world of the gourmet. This world is full of people, of that i am very much aware...and every time you turn on a commercial channel there is another cookery competition. that does not phase me, no, not in the least. Always i could not be bothered with recipes. i would just create whatever. i may look at the recipe but that was all...the last two days has seen my table strewn with recipe books. i have purchased a beautiful Maggie Beer book with embroidery on the cover. it is a work of art, and the recipes are easy and delicious. a recipe such as fig and rocket salad (wash your greens (rocket, spinach and kale); cut your figs (ripe and beautiful...this is the autumn or winter fruit) loads of them; grate a fabulous cheese (like parmesan but nicer); mix balsamic vinegar and oil; and top it with Prosciutto...and it is a salad to die for. Tomato soup? onions galore, garlic, white wine, red tomatoes, pinch of sugar (to bring out the flavour of the tomatoes), salt, pepper, stock, and i added some balsamic vinegar, topped with grated parmesan. squeeze of lemon...herbs parsley, thyme, mint, basil...i added a couple more. love a lot of herbs...and zucchini fritters...grated zucchini, onions, cheese (I used goat fetta because of Bill's dairy allergy), gluten free flour, garlic...fabulous. And today i tried, for the first time Mushroom Risotto.  Never have i cooked risotto but i did, and it was delicious: rice, stock, white wine, mushrooms, onions, grated cheese (Romano? like a parmesan)...topped with hard Italian cheese and a squeeze of lemon. Delicious.  As i cook i am thinking which dishes can i cook in my show. so far i think the tomato soup is good...will try a few recipes, and also the risotto is good...it is easy (i was so surprised) just labour intensive, and that is probably good for theatre.  so i may make my guests, my audience of 14 a tomato soup and risotto...and so now i have to practice making bread, scones, anzac biscuits, and apple/berry pie?  mmmm i am in training  and instead of hitting the road, i am hitting the mixing bowl. thank goodness my stove is fixed!!!! wish the dishwasher worked!