O Joy!

A month or so ago my good pal, Debs, took Julia and me to lunch at a new, fashionable restaurant just off the mountain. I had heard about Julia and was excited about meeting her. I believe she’s in her early-early 40s. She’s a *flower child* who grew up into a delightful *flower adult*. She’s nearly a living legend on the mountain… adored.

Her expertise, besides being a splendid person, is her culinary skills. She's an artist in the kitchen and uses only the freshest and finest ingredients – often organic – and travels to Chattanooga to do a lot of her produce shopping, not because of bargain bulk prices, but to select the finest from a highly esteemed purveyor of foods.

Julia and I hit it off. Friends of mine who have heard about Julia hiring me have become giddy and said, I quote, “You two will make an exceptional team.” Boy howdy, does that ever flatter me!

I’ve gained a modest reputation for entertaining well and for being a good cook, but my cooking is all smoke and mirrors in comparison to Julia’s. She ratchets the caliber quite a few levels higher than me. I am thrilled to have the opportunity to work with her – foremost because of the association, and then because of the skills I’ll learn. She pays incredibly well. The work will be hard and intense at times – but a different type of hard – I don’t know how to describe it. I’m giddy.

In addition to her catering service, Julia takes orders every week from a menu she emails. Orders must be in by Sunday and then she delivers on Wednesday. I started ordering from her a little while back because my eating habits had become abysmal. Dinnertime, and I’d reach for a cereal box. Not good. So I have Julia deliver meals every week. Her weekly menus are reasonable – the entrees last two meals for me – and are nutritious. Julia’s kitchen is my definition of fast food! Which by the way, fast food is not as cheap as you think!

Below are some samplings. I’ve combined two weeks. I had a portion of the Moroccan Chickpea and Tomato Soup with Preserved Lemon for lunch today. Bon Appétit!

JULIA’S KITCHEN
MENU OF THE WEEK

ENTREES
Roast Leg of Lamb stuffed with Spinach and Goat Cheese served with Roasted Potatoes ($9)

Lemon Chicken with a Peanut Satay served with Basmati Rice ($8)

Mushroom-Cheddar Frittata with Mushrooms (V-$8)

White Bean Gratin with Italian Sausage, Diced Tomatoes,
Bread Crumbs and Parmesan ($9)

Chicken Curry with all the "fixings" served with Basmati
Rice ($8)

Deep Dish Spinach Pie with Feta and Pine Nuts (V-8)

SALAD
Spinach Salad with Blueberries, Almonds, and Feta Cheese (V-$5)

Corn and Rice Salad with Chicken Apple Sausage, Red Peppers,
Fontina Cheese and Pine Nuts ($6)

SOUPS
Tomato Leek Soup with Blue Cheese (V-$3)

Creamy Potato Vegetable Soup (V-$3)

Scallion and Mushroom Soup (V-$3)

Moroccan Chickpea and Tomato Soup with Preserved Lemon(V-$3)

DESSERTS
Fresh Chiffon Lime Cake ($3.25)

Strawberry Shortcake ($3.25)