The Key
9 Feb
This is not the meal I ate tonight. This is the meal I ate last night. Sometimes I think the key to remembering a good meal is giving it some thought for a day, letting it nourish your system and still feeling it a day later.
What’s the key to making a good baked, stuffed chicken if it’s not super thick? Flattening it with a mallet and rolling it up with spinach and parmesan. Of course!
When it comes to rice, I’ve found the key to success in terms of overindulge: Make rice that is good enough that you want to eat it the next day, so you save some.
And also pair that rice with a vegetable side that is much, much better. You won’t care so much about the rice when you have asparagus cooked in olive oil, spices and a splash of wine.
But there’s a bigger key to a successful dinner than pairings or inventive cooking on the fly. Eating it with someone you enjoy – who will savor the meal as much as you. And talking about that meal (and the day) over good wine.
What’s the key to success when it comes to mealtimes at your place?
Love your keys! My key is a balanced meal with good company. Your place setting is gorgeous – I love the wine corks.
Making an actual meal is key for me. So many times I end up just snacking on a little of this, a little of that and it’s never as satisfying as when I make an entire meal. Good company helps too.
What a gorgeous meal! I very rarely have a meal with 3 parts – but when I do, it is something to savor.
It is so nice to have a great dinner and conversation…
Sounds like such a beautiful meal in every which way! I agree, company can definitely bring a great deal to an amazing memory status
I love the thought and reflection in this post! You brilliant lady, you!
I have also learned to save leftovers for lunch if they’re delicious — lunch used to be a bit of a throwaway meal for me and now I find that if I pack something awesome, I’m less likely to overeat at dinner or dessert.
I think rice and quinoa are better the next day, anyway.
YUM that meal looks so great, perfectly rounded and delicious!
I love the bottom photo and the hint of a lobster placemat peaking out!
how beautiful! What an awesome meal. When it comes to meals I always make 2.5 portions. 2 for the husband and .5 for me….that way we are both satisfied and we don’t go overboard!
Your table looks beautiful!
The key to a successful mealtime at our house is dishing the food onto plates away from the table rather than doing serving platters and bowls at the table. It’s much less formal, but we’ve found that we’re both less likely to have seconds if it’s not sitting right in front of us.
I love that perspective! To make something so good that you want to make sure you leave enough for a serving to eat tomorrow (as opposed to eating it all right then). That’s enough motivation for me!