What Kind of Fool Am I?

OK, so I am a full time house husband right now.

Sure, I continue to look for another job but with Pat working a tremendous amount of overtime I have decided to make the most of some of my domestic goddessness.

And, lets face it, I am not good at the house husband thing. I do not clean well. In fact, I can walk by the same pile of stuff an unlimited amount of time and never notice that it needs to be cleaned, put away, folded, dusted or any of the above.

But, I can cook.

And, I can shop for food. In fact, we on the hill are a bit anal in our shopping. Each week we will compose a full menu and create a shopping list from that. As the list is compose we naturally writ it in order of the aisles in the store to encourage an easier shopping experience. Normally, this is done under Pat's supervision on Thursday night, after the weekly sale flyers, for a Friday trip.

But as Emiril says, "Let's kick it up a notch."

Two weeks ago we did not create the menu on Thursday night because Pat was working. Ever observant, I decided Pat needed something to help her through the week so I got a couple of Cooking Light Magazines and created a menu with a couple of nicer items for Pat. This included a Berry Peach Cobbler, a Mediterranean Eggplant Salad and an Oriental Chicken Salad (of my own invention).

By mid week Pat was either e-mailing or calling me to ask what was for dinner and proclaiming it the highlight of the day. She also hinted that I could do that type of cooking again if I wanted to. When I didn't immediately respond, she begged.

So, last Friday I got out the cooking lights and created a new set of menus. I even made sure that ingredients used early in the week could make a repeat appearance in later meals (waist not, want more).

Friday, to celebrate the end of a long week (for Pat) we had Grilled Ginger Lime Shrimp, Rice, Grilled Asparagus and Strawberries Romanoff for dessert. That went over very well and was fairly easy to do.

Saturday night we went to Max Amore to eat their swordfish special. OK, so Pat ate the swordfish. I availed myself of their prix fixe menu (got to love being forced to have the dessert).

Pat had requested a Roasted Chicken on Sunday. But to accompany this on sale item we had a Marinated Bean and Fingerling Potato Salad. This required that the Green/Wax Beans be blanched and then submitted to an ice bath. I am 50 and had avoided blanching so far under the srict adherence to the belief that the only good Blanche was my Grandmother. However, I relented and it came out perfect. Stu, who last enjoyed green and wax beans when he mushed them into his hair while in a high chair, even admitted to liking these. The cumbled Bacon bits probably encouraged Stu's fondness.

The dessert was a stretch and something that Pat had lusted for ever since the cooking light first revealed the recipe in July of 2008. Rhubarb Maple Fool in Phyllo Stacks. Kind of a Napolean for the veggie eating Canadian set. I got to cook with new ingredients (Maple Sugar), work my way through a reduction, and create Pyllo Stacks (I haven't worked with Phyllo in 20 years). It was really good.

We also had the chicken, beans and rhubarb on Monday. The chicken was modified into Chicken Salad with the addition of Miracle Whip, green onion, and thyme, rosemary and basil picked fresh from the garden.

So far the kicked up menu is working. Pat is excited to have dinner. I am having fun constructing the meals and Stu is letting us know what his meal plans are far in advance.

Please note that I have refused to wear the French Maid outfit.