I woke up on the day of my perfect dinner
confident that the next ten hours would be leisurely and perfect. It felt like
senior prom; I planned to wake up and go to the gym, eat a fresh almond pastry
for breakfast, and wear something soft to make me feel warm all day. I wouldn't
worry about money or pimples and I would smile at everyone.
Unlike prom preparation day, perfect meal
preparation day took me to the People's Food Co-Op instead of the manicurist
and left me grilling local, organic, whole-grain bread in the Trowbridge staff
kitchen instead of curling my hair and pinning it up. Less glamorous? Maybe,
but I couldn't have been happier to find myself and my two best friends in our
pajamas and eating some very decadent grilled cheese instead of dressed in
sparkling dresses and dancing in a steamy banquet hall.
I planned the menu for the dinner the day
before it was set to happen. I had set rules for myself, but proceeded to break
almost all of them. The perfect meal, I had thought before I started, could only
include completely locally grown, humanely raised, organic, and fairly traded
food from small farms that rotate their crops. If the ingredients were perfect,
the meal would be too, right?
Problem; when I thought about dessert, I decided
I should serve fruit with heavy cream, but strawberries, cherries, and
blueberries weren't in season. All of a sudden, I was faced with a choice: go
for flavor or go for guilt-free. I panicked and stressed and immediately wanted
some comfort food. There it was: comfort food, perfection.
I immediately started searching for
recipes for the ultimate comforting combination: grilled cheese and tomato
basil. To me, this sounded like a simple and very delicious meal, one where I
could work with local and organic ingredients and still maintain the flavor I
so craved.
Comfort to me seems the opposite of
guilt, so I reduced my wordy list of restrictions to one that fit my comforting
theme: guilt-free. I decided that I would only shop for my ingredients at the
People’s Food Co-Op and make the whole meal from scratch. Though I couldn’t
locally source every ingredient, I found freshly baked bread and goat cheese
from Mattawan Creamery. I purchased Earthbound Farm’s prewashed baby spinach
and accepted the distance my leafy greens had traveled from their farm to my
plate.
Before
I shopped, Pinterest helped me find two recipes for my soup and sandwich:
grilled cheese with avocado, basil pesto, spinach, goat cheese, and mozzarella
and chunky roasted tomato soup. After I picked up an extra bar of Ghirardelli’s
60 percent dark chocolate to help me cook, I was ready to make my perfect meal.
When I feel sad or lonely, if it’s
raining outside or if I just want to feel cozy I go to my favorite restaurant,
Butch’s Dry Dock, and order, “a Mackenzie’s Mousetrap with a cup of tomato
basil, please.” The grilled cheese at Butch’s is simple: cheddar, Muenster, and
provolone grilled on country French bread. I dip the Mousetrap in my tomato
basil soup before every bite. The chunky tomato soup mixed with softened cheese
and grilled bread feel like home. The tomato basil and grilled cheese
combination represents simplicity at its finest. A childhood delight, it evokes
calm and replaces anxiety with gooey dairy. What could be more perfect?
I bit into a nearly fried sandwich and
let a dollop of goat cheese fall into my roasted tomato soup and I realized this
meal wasn’t the same kind of comfort food I’m used to eating at home. My
perfect meal sandwich and soup were anything but simple. My friends and I piled
pesto, cheese, avocado, and spinach on thickly cut slices of whole wheat bread
and pressed the two sides together with both hands. We plopped each sandwich on
a skillet with olive oil and butter and listened to the bread crinkle and fry.
If Tom, the deli chef at Butch’s, cooked his Mackenzie’s Mousetraps this way, his
customers may not tolerate the overstimulation.
My hands were soaked with oil and butter
when I finally brought the mess up to my lips. Olivia pried her sandwich open
and picked it apart to eat it, Caroline held her grilled cheese with two hands
and ate it in measured bites, while I tore it into pieces, dunked it in tomato
soup, and scooped it into my mouth with a spoon. We sat on my carpet in a
circle and listened to the Avett Brothers singing from my MacBook in the
corner. We watched each other eat, unsure of what to do with the richness in
our mouths.
Though our roasted tomato soup was free
from a cream base, we swirled it with heavy whipping cream before letting our
spoons dive in. A sweet sauce surrounded the chunks of tomato meat. I think we
doubled the directed amount of sugar in the recipe by accident, but it was
perfect. We roasted the whole tomatoes in the oven until they burst and
caramelized, and then we poured them in a pot to simmer with diced onions,
garlic, and olive oil. The second floor lounge where we did our cooking swelled
with heat and sweet tomato scent.
My perfect meal took hours. We started
cooking—and slowly eating our ingredients—at 5 p.m. and finished eating and
cleaning at 8 p.m. It was far too difficult to resist the sugary tomatoes,
mozzarella cheese, and grainy bread until dinner was served. I maintained my
guilt-free theme and we ate what we wanted, when we wanted it. Half way through
a deconstructed sandwich and teacup serving of roasted tomato soup, Olivia fell
back on my futon. Snacking filled our stomachs and only allowed so much more
rich cheese and avocado to enter.
We broke the eating session to wash
dishes and gossip. After a few minutes, my mouth was ready for fruit, honey,
more cream, and some chocolate: dessert. We laid the raw ingredients in front
of us and ate them in pairs. Apples and honey first and then blueberries and
heavy whipping cream. I had finally found simplicity in these sweet treats.
Like tired girls after a high school
prom, my two friends and I flopped onto my bedroom floor and dissected the
evening’s events. Almost perfect, we decided.
Kelsey, I want your life, this meal sounded like the times when your mom cuts the crusts off perfectly on your sandwich, if you understand what I'm saying. I'm totally craving a grilled cheese thanks to your descriptions and I think that the way you framed it in a prom story is cute, anticipation, and girl talk. Can't wait to discuss!
ReplyDeleteI liked the comparison between your prom and your perfect meal. Your prom must have meant a lot to you, and of course to many people around our age. It definitely helped with the setting of the piece. Also, your meal sounds nothing short of divine!
ReplyDeleteThis sounds like the most delicious meal ever.....SO JEALOUS. Your description of the food is incredible. I really like that you choose to do locally grown food as well. Can't wait to discuss this tomorrow!
ReplyDelete"Caroline held her grilled cheese with two hands and ate it in measured bites, while I tore it into pieces, dunked it in tomato soup, and scooped it into my mouth with a spoon." I love your imagery! This meal sounds delicious. I also am so glad you chose a "guilt free" meal. Can't wait to talk about it tomorrow!
ReplyDeleteI liked the transformation of your meal's theme, how it shifted from all local, organic, fair trade food until you thought about desert. Wait, I find this interesting: how comfort does not equate to guilt. Think about, you can gorge yourself on Thanksgiving, but you won't feel guilty. If the bloated stomach and tryptophan hasn't knocked you out on the living room couch, the pure satisfaction AND context of the meal outweighs any guilt. Your meal sounds like a delicious balance of gratification and satisfaction.
ReplyDeleteWell, talk about food for thought, am-I-right?
And as always, love your voice.
This piece flows so well! I love the framework and the word choices you made. Not sure I have a negative comment yet. Can't wait to talk about it in class!
ReplyDelete