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This weekend, it was just too hot to figure out how to use a knife and fork.

(I realize that’s something I should have been taught years ago.  And I’m sure I was.  But I’m just a spoon/eat-with-your-hands kind of gal.  And so it’s been years, people.  Years.

Apparently, it’s not like riding a bike.  You don’t just wake up one day and remember.  Once it’s gone, it’s gone.)

So when my Team In Training mentor buddy, Pam, and I decided to co-host a dinner party for our new mentees.  I did my best possible to avoid showing the world (which consists entirely of my teammates, coaches and physical therapist) just how culturally inept I can truly be.

Sticks.  I thought.  Sticks are the way to go.

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So you know how sometimes I say that I’m “all organic, all the time”?

Well.  About that…

What I really mean is that I’m “all organic until I happen to stumble across one of New York City’s many street vendors who just happens to be selling strawberries for a dollar a quart or mangoes for a dollar a pop or six heads of garlic for 50 cents”.

I like to pretend that rather than some menial worker, he’s actually straight from the farm selling the good quality wares that he’s grown from scratch.  Tell myself that I’m entirely certain that he rolled through the Midtown Tunnel or over the 59th Street Bridge on his tractor with good quality organic dirt under the fingernails that are attached to his two good quality green thumbs.

(Well.  At least I’m probably right about the fingernails.)

That’s why you shouldn’t feel bad about my “white lies”.  Because I just full-on deceive myself.

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If you thought lasagna was merely a winter comfort food, then you should think again.  It can be adapted for any season, as proven by the delicious asparagus I posted over at Marcus Samuelsson’s blog! Please check it out!

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

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I think we can all agree that in the realm of bloggerdom, I don’t exactly fit into the minimalist niche.

5-ingredient-fix, 5-dollar-dinners.  Not my thing.

I mean really.  If we’re putting it bluntly.

I have a well-stocked spice cabinet and I know how to use it.

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