Making a three star dinner every night
I read that William Grimes who retired as Restaurant critic of the NYTimes had to re adjust to not eating out every night. He decided that he could make a one to three star dinner at home with little effort. Tonight's effort was: frilly lettuce with baby tomatoes, feta and cucumber - halibut quickly fried with a home made Spiced Pear chutney (took that out of the Kansas Steak Company gourmet guide that came with some steaks); szechuan eggplant out of a vegetarian cookbook. And it was easy.