Number 65 on my Daisy List was to create for my parents, a 3 course gastronomic masterpiece like never seen before, at least out of any kitchen I’ve stepped foot in.
Luckily I had Chris as head chef, given I have a reputation for cooking everything on high heat and in the shortest time possible. For some dishes this is quite OK, but for many others the result is a less than desirable burnt, shrivelled, charred lump of something that used to resemble food. I was therefore, relegated to chief kitchen hand and given responsibility for cutting everything up, and anything that required cooking on high heat in the shortest time possible.
The pressure was on. Not only are my parents known for turning out impressive meals but we’d left our run a little late and only gave ourselves an hour to prepare for their impending arrival. “Not to worry,” I thought “we can always cook everything on high heat in the shortest time possible.”
Our entree (or as it’s known in other parts of the world, appetizer) was roasted eggplant stuffed with quinoa (which is pronounced quineen but which I refuse to pronounce that way simply because it’s ridiculous to have such a different spelling to how it’s said so I pronounce it, well, quinoa), onion, mushrooms, sun-dried tomatoes and olives topped with parmesan croutons.
My job: cut everything up.
Chris’ job: everything else.
Main course (or as it’s known in other parts of the world, entree) was a lime and coriander grilled chicken salad with baby spinach, marinated artichoke hearts, fresh asparagus and macadamia nuts tossed with lime juice, fresh coriander and a touch of olive oil.
My job: cut everything up.
Chris’ job: everything else.
Dessert (or as it’s known in other parts of the world, dessert) was chocolate fondue with slices of red and green apples, green grapes, dried dates, kiwi fruit and popcorn for dipping.
My job: I insisted on melting the chocolate so I could perform quality control checks, but it kinda got a bit burnt on accounts I cooked it on a high heat in the shortest time possible (and I was rather focused on the quality control checks).
Chris’ job: Saving the chocolate.
Apart from a slightly smoky tasting fondue, 
the night was a success and with Chris’ help, my parents are now under the false impression that I can actually cook (everything except chocolate fondue). Thanks Babe!
Daisy List # 65. Cook a 3 Course Meal For My Parents – done!
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What an act!! We had no idea that you both skidded to a halt as we arrived to the most welcoming of sights – twinkling candles all the way down the footpath to your front door. We thought that to be the very best of welcomes and an indication that the night was going to be pretty darned special.First impression were not false – even the chocolate gave no indication that it was burning and Chris’ cooking was superb! Thank you, both of you, for a lovely memory.
Oh..hi Mum…I, um, forgot you read my blog. Hee hee, oopsy daisy. Can we just put it down to poetic license? I can cook, really I can.
Awesome way to tell your parents you love them. Preparing food and serving it lovingly is one of the simplest yet most rewarding gifts you can give to someone, as well as one of the best to receive. Kudos to you.
Hi Chris,
Thanks for that. So true. We always have a great time when we get together too.
That is so sweet of you! Your parents are lucky to have you!
Fancy! Your dishes sound delicious.
I love when you write about your parents (and your relationship with them.) It’s so clear the love and respect you have for them — they sound like very special people.
p.s. We received a fondue maker as a wedding gift (11 years ago!) and it’s never been used. I’m going to crack that puppy open! ; )
Hi PP,
Thanks. I’m so lucky to have them!
Hey Kirwin,
Yeah, they are very special. I’m one of the lucky ones.
You totally need to crack out the fondue set! They’re the new black you know. Btw, if you don’t have any recipes just search on Google. You’ll find heaps there.