Long, long ago Peter and I had dinner at the home of a friend (whom we’ll call Jane). She was a great cook, who had started her own cooking school. We expected a beautiful meal.
But the meal she served was all of one color—a white fish, rice and cauliflower followed by a dessert of poached pears. Ever since, we’ve called one-color meals “Jane dinners”.
Recently, I made a butternut squash soup for dinner that I served with some local corn. And, just because it was in the refrigerator, I added a side dish of left-over macaroni and cheese.
The “Janishness” of the meal didn’t seem to bother Peter who had lemon sorbet for dessert.
I had a big scoop of coffee ice cream.