I was cruising the channels and I stumbled on the Top Chef show and it was game over for me. I don’t know why, but this for me could be considered a guilty pleasure. I generally don’t like competitive shows because I get stress for the participants, but this show is moderated by Tom Colichio who is a chef that I admire and it isn’t a competition that intentionally tries to make people feel bad about themselves, it’s a show that seeks to push these hopeful chefs into pushing their culinary boundaries. Personally I know that I would be unable to compete on any level, I may be a good cook but I would be so out of my league with their rounds of challenges. It takes a lot more than just cooking well at home to be a chef, you need a great palette, a lot of imagination and to be able to think outside of the box. As an example, they had a quick fire challenge revolving making a “amuse bouche” or a canapé from the choices from two vending machines. I would be lost, it had to be savory and elegant. The competitors were creative and really thinking outside of the box which I think is what keeps me watching, I enjoy watching their process while they attempt to execute the challenges and the judges aren’t mean spirited when they critique, there is always a reason why the competitors get called out to the panel.
While I was watching the shows, Jack and I were resting and I was slowly getting tonight’s dinner together. Nothing difficult or work intensive; just a simple roast beef, cauliflower au gratin and mashed potatoes. I also pan fried the remaining fillet of salmon so someone would eat it. The only extra work that I did was prepare the cauliflower two different ways because I am the only one who likes cauliflower sautéed with onions, garlic and turmeric. No one else does, but they love cauliflower au gratin with béchamel sauce and grated Swiss cheese, I don’t like cauliflower that way, hence cauliflower both ways. To turmeric or not, that is the question.
laurieanichols 
I am impressed – today and generally -with your cooking skills. I feel I live in such a terrible rush, we eat so much rushed and processed food it can’t be good for us. I am hoping to make more of an effort from Mid-October onwards. I have a few days off in October and I hope to look up some easy “real food’ recipes.
Thanks for the inspiration.
I am spoiled in that I have the time to make meals and I don’t have to fight with the clock like most other women. I do remember when I worked full-time all those years ago, it wasn’t easy, I spent my days off cooking enough meals for my hubby and my son while I was working at the restaurant during the entire week. I don’t miss those days. 🙂