From my perspective, the dinner menu from one night last week consisted of an “entree” salad because of the inclusion of the chicken breast and baguette accompaniment, and the rest was just whatever fresh produce I had in the house to offer some variety and increase our consumption of fruits & veggies:
Caesar salad with chickpeas and grilled chicken breasts
french baguette with goat cheese and sliced fresh figs & plums
apple slices with sweet potato dip
In my mind, it was quick and healthy, but not particularly special. KC, however, declared this to be her new favorite dinner. So, I have to ask, did da Vinci know he was creating a masterpiece when he painted the Mona Lisa? I sure didn’t know that this particular dinner table canvas was going to make history! When I questioned KC about what made this dinner so memorable, she exclaimed, “Well, it is just so big!”
Then, last night, when I made a simple dinner perfect for eating while watching football on a crisp evening — black bean chili with Colombian arepas (corn cakes) — she pouted that “this dinner is not “big.” I tried unsuccessfully to explain that the chili contained something like 20 ingredients, and it was a big dinner in a little bowl. No dice.
Apparently, the new dinner yardstick is one that reflects the number of distinct items and amount of variety on the table. Perhaps she is in cahoots with the dishwasher . . .
