There are few things I enjoy more than cooking for people. Was it the ancient Greeks who said sharing food was a way to share love? Although I enjoy cooking for others and watching them enjoy my dishes, I still get pleasure out of wowing myself with some tasty.
I fancy myself a younger Nigella in this way, creating something delicious and intricate and reveling the flavors all on my own, candles lit, legs tucked beneath me as the fork crunches through, in this case, crisp lettuce and slices into soft boiled egg.
Such was the case last week, when, taking a break from my freelance role, I lumbered down to the kitchen for lunch, opened the fridge and was inspired by the romaine (cos) I bought on a whim the day before. Also in my fridge was a rare treat: fresh beef topside, tender and thinly sliced from the deli. True, the beef was initially bought to make warm, open-top sandwiches with lots of stringy cheese. Taking this idea to heart, I created a healthier version: a warm bacon and beef topside salad drizzled with ranch dressing and a sprinkling of tarragon and chives.
Mmm, yummy. Next time I make it, I'm going to try it with a drizzle of homemade honey mustard salad dressing instead. I believe the tarragon requests it.