Made With Love

“What would you like for dinner?” That’s Deb’s usual request as I’m walking out of the house on my way to work each day. My response: “I don’t care” or “Whatever you would like” or some other non-response. I might as well say “I can’t be bothered with that right now!” And I’m ashamed of myself for doing that…

I’m not a ‘foodie’ but I love to eat. And I love to eat good food. But I can’t (won’t) cook and I don’t know what’s “in season” or what it takes to prepare most meals. It’s not that I don’t care; I just don’t care that much. This makes me kind of a rat-bastard because Deb loves to cook and she puts so much thought into each meal. And I (on most nights) just come home and wait to be served. Don’t get me wrong – I appreciate it and I am always thankful but I don’t necessarily understand the ‘art of cooking’. It’s similar to my complete lack of regard for opera or ballet – never quite acquired an appreciation for either. I suppose that the ‘finer things’ in life are often lost on me.

But yesterday when asked, ““What would you like for dinner?” I thought about it and replied, “Something light or summer-timey”.  And away I went. I never gave it another thought.

To my delight when I came home Deb was preparing bacon, lettuce and tomato sandwiches. Now I don’t think that she needed Julia Child’s cookbook for this meal but to me it was as wonderful as if she had prepared Boef Bourguignon. The BACON smelled amazing! And the fresh lettuce and tomatoes, that she had ‘hand-picked’ at the produce market down the road, were perfect. Not to mention all of the other produce that she purchased: peaches, watermelon, strawberries, blueberries and carrots.

I savored that BLT! It brought me back to a simpler time. And the worry and stress of my day slipped away. It occurred to me (once again) why my wife is such a good cook. It’s because all her meals are made with love. She takes the time to plan most meals based on my half-hearted suggestions and then she goes the extra mile by hand selecting the ingredients to prepare whatever is on the menu du jour. It doesn’t matter whether it’s Veal Prince Orlov or Sloppy Joes she always adjusts her recipes to add a ‘dash of love’. And often a dollop!

Cooking with Nana ~ a living legacy

So when you sit down to dinner tonight and give thanks to God for your blessings don’t forget to thank the cook, too.

Bon Appétit,


P.S. Deb, I reckon that we’ve shared over 13,000 dinners together – that’s a lot of love!  I can never really thank you enough (but I’ll keep trying).

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