Top tip: when making soup, chop all veggies to the same size so you get an equal amount of each in every spoonful.

August 2, 2007

Last night, we went for dinner at the home of our friends Justin and Louisa – and their adorable two-year-old, Elijah. Every time we go there, Louisa has made some incredible dinner. Last time we went it was pasta and salad and garlic bread. Last night it was beef stew with vegetables and roast potatoes. She is good.

When I worked at Riverside Coffee in Smithfield(I love that place), Sydney – the owner/chef/fabulous friend – gave me one of the best compliments I’ve ever received. I remember thinking I was in trouble when she began, “Faith, there’s something I’ve been wanting to tell you…”

I’m thinking: “What? Did I overbake the cookies? Did I put too much salt in the chicken salad? Was I late AGAIN?”

“You’re a great cook. You’re going to be one of those women whose grandchildren say, ‘My grandmother can really cook.’ You’re going to be a fabulous cook, because you’ve got a sense of balance.”

Balance. Now there’s something I could use more of outside the kitchen. I guess you’ve got to start somewhere.

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