Joani’s Kitchen

My current cooking interests are about par with ironing clothes.  I know I need to iron that cotton shirt before I can wear it.  However, I’ll look in my closet for something else to wear.

If I serve baked beans as part of an evening meal.  I question whether I need to heat the beans while I open the can.

Spending two weeks with my friend, Joan, gave me an idea of what I was lacking…enthusiasm.  Joani’s the type of person that when I hover over the supermarket cooler to decide which cheesecake to get for dessert, she would say “Why buy, when we can make it?”

Joani’s kitchen doesn’t allow a lot of room for baking and/or cooking.  The working counter space is what you see between the sink and the bread maker.  The atmosphere is homey and comfortable.  She works that kitchen like Dario Franchitti driving the Indy 500…with speedy precision and accuracy.

She introduced me to Boursin Cheese.  She told me how to make brown sugar and spreadable butter.

After two weeks of incredible cooking, I thought I would get that enthusiasm back.  But alas, I didn’t.

As I open my can of beans, I wonder if I should heat them up.

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