This thread started because fred described a meal that had me salivating (see below). I somehow find the art of nourishing myself and others satisfying on many levels. And a challenge to figure out sometimes when standing, let alone complicated, draining things like chopping, can be an issue.
Yes, actually I do cook, pretty decently too, better than I often spell. The menu tonight was fresh cucumber, carrots and cellary pieces with corn on the cob, steamed potato, steak seasoned with garlic and rosemary, partially carmalized onions and baked tomatos with fresh sweet basil and organo with mozarella and parmesan cheeses. Tonight it was just ordinary sirloin but I've been practicing up on Chateaubriand lately and can do it to perfection.