One of my favorite sayings is “Life begins at the edge of your comfort zone”. I feel that is my home lately. Starting a new business and writing and publishing books are both two zones I’ve never been in before and I can guarantee it’s going to be a long time before I feel any sense of comfort in doing each one.
Today I am venturing to another edge – I’m going to cook again for a girlfriend tonight. I’ve only done this once before and we all remember that story – and it’s the same friend, too. That says a lot about this friend of mine. She makes me feel comfortable trying the uncomfortable. It’s important to have people in your life you can trust when you step to your edges. Granted, it’s cooking, but I know in a more serious situation, this friend would absolutely be there for me, too.
The Menu:
Appetizer: Scoops and dip made with Greek yogurt and fresh salsa (I know you don’t really make it, but I can’t push the envelope here)
Dinner: Shrimp Pesto Primavera
Dessert: Brandied Peach Yogurt Parfaits (yeah…I know!!)
Now let’s not underestimate the level of seriousness cooking constitutes for me. This meal took two people to put together. One of my dear yoga buddies is a fabulous home entertainer, but she also knows my limitations and provides recipes I can absolutely handle. Let’s just say that when I went to dinner with her the other night, it involved her bringing a shrimp deveiner to the restaurant and giving me lessons on my cupped hand.
This morning before going to yoga, I had to go out and pinch the leaves of what I hoped was a basil plant, and smell it so I wouldn’t put some weed in my food. After yoga I went and bought my ingredients. I actually felt myself liking the shopping and wasn’t sweating in the grocery store while perusing the recipe. Good sign. When I got home, I promptly tackled the shrimp. Mutilated the first few, but finally got the hang of it. Next I made the syrup and yogurt for the dessert and the dip for the appetizer. This is going very, very, well. After that, I went out to pick the basil, worried I wouldn’t have enough and wanted to know in case I needed to go back to the store. Just enough basil – it’s washed and drying on the counter. This is almost too easy. I’m waiting for the other shoe to drop. I’m pretty confident this time. I don’t see how I can mess it up now. You boil the pasta, then throw in all the shrimp and vegetables into the water to cook them, drain, toss with pesto sauce I’m going to “purée” in the food processor. No-brainer, right?
As you can see, a simple meal is quite a production for me. It really is a day spent on the edge of yet another comfort zone. But….here I am relaxing the garage, waiting for my friend with a glass of wine. Dinner is warm in the oven and the appetizer and dessert are in the fridge. I can’t believe this is me – I’m even clean and the kitchen is cleaner.
And so, as another day goes by, as Eleanor says,”Do one thing everyday that scares you”, I try to live by that now, and…I have written.
It came out perfect….
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