Are cooking skills a generational thing? Is cooking and sophisticated taste in food emerging because of a bunch of hipsters? Current food writer wisdom via Michael Pollan, John Mackey, et al. says that 20th century housewives saw the wave of processed convenience foods as liberating. No longer would they have to slave over the kitchen stove for their husband and children. Parents and children learned of the glorious TV dinner and its like. No matter how unhealthy it was, they were hooked. I don't know if that's all true or not. This blogger believes cooking is a dying art, and I'm not too sure about that either. All my girlfriends are talented cooks, talk about food with me, and try new recipes and ethnic cuisine. I guess that could mean that I just pick friends that will let me blather about what I eat and cook, or they're talented overachievers. My boyfriends know enough to at least grill a steak and some are downright impressive with their skills.
I'm trying to build and maintain a reputation around the office as a good cook. It's easy to haul baked goods by the dozen up there, but what about non-sweets? I needed a menu for today's working lunch that could be microwave-free. Not being too sure of the tastes of the person I'm serving is intimidating. What if there's an allergy? I did have a tip not to use chocolate, which eliminated the majority of my usual desserts. In the end, this is what I came up with:
San Pellegrino Limonata
Panna Cotta with Fresh Berries