A Clan of Cousins
A Hard Lesson to Learn

The Yellow Dinner

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.


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