Sometimes i paint, sometimes cook.

Okay, so I have been in a cooking mood. From time to time I enjoy the heck out of being creative with food stuff. Of course, this does all to often end up in a culinary disaster, but other times it turns out to be a delightful diversion from the typical fare to be had in our house.

I went to the grocery store past Monday evening and without a list picked out atypical meats and fresh herbs, trying in my minds-palate to create combinations that would work okay. Upon returning home these are the entrées I ended up with:

• Lamb Chops
• Cornish Game Hens
• Pork Loin
• Ham Steaks
• Cannellini Beans
• 36 Ounces of Portobello Mushrooms

And here are the fresh herbs:

• Rosemary
• Oregano
• Lemon Grass
• Mint
• Sweet Basil
• Cilantro
• Fennel

Now for the fun! I dig through the few international cookbooks I have at the house to see what kinds of things I can make with this food stuff.

Last night it was ham steak drizzled in a shallot/juniper berry/white wine vinegar reduction made into a creamy/wine sauce, (divine to say the least!) served with a side of parsley/romano new potatoes and asparagus baked with red bell peppers and olives.

The night before, we had home-made cream of portobello mushroom soup with a golden pastry crust on top, yum!

But tonight may turn out to be THE disaster night. You see, I found a recipe in an old French cookbook that calls for lamb chops to be marinated in olive oil and fennel, then cooked with black olives and of ALL things, Pernod- absinthe's successor without the wormwood.

WEIRD! Hey! but I have to give it a try... I had never heard of using absynthe or pernod as a cooking ingredient, (however, now that I discovered this recipe in my book, I "googled" and quickly found PLENTY of recipes using it.) I am not particularly fond of the flavor of absinthe (star anise gives it that strong black licorice flavor) - but who knows what happens to the flavor when combined with the other ingredients?! I have (regretfully) tried Limburger and survived, so as far as I am concerned, this meal can't be as awful to put in your mouth as say, Limburger, Century Eggs, or Durian fruit....right?!

I know, I know, you are so excited at this point that you just don't know if you can possibly maintain your composure until I post the results of this particular cooking adventure. Take heart! I will be merciful on your unsettled state of curious anticipation. I promise to be snappy about updating you.

p.s. Here's a great website containing everything you might ever want to know about absinthe: Absinthe Museum