First there was Harrison.We had a broken relationship almost from the day we went from friends to more than-friends, but one thing we shared was a fanatical devotion to great food and drink. He’d recently stopped drinking, so that part was out. My main weapon for seduction was located in the kitchen, and it was time to fire up the decks and cook for him for the first time.
My options were dwindling in terms of impressive recipes since he’d recently given up red meat, so I whipped up a quick but simple menu: Salmon en Papillotte with cherry tomatoes, bright yellow and green squash, a little grated ginger, lime juice and sliced oranges.
I served the delicate parchment-enclosed packets of fish and vegetables over quinoa in place of rice. As I watched Harrison take his first bite, I imagined myself a tiny person in his mouth, seeing the first hot cherry tomato burst, its juices pooling on his tongue and mixing with the fragrant ginger, curling into a drop of lime juice before finally connecting with the silky, fork-tender morsel of salmon.
To read the rest of the post and comment … see the piece in today’s issue of NY Press.
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