On Jul 16, 3:17*pm, "Kswck" > wrote:
> Regarding making something that is NOT the usual dish on any given night at
> home.....
>
> I find when I make something elaborate, I don't want it once it's finished.
> I guess it has to do with tasting here, seasoning there, tasting again, etc.
> By the time it is finished, I want more of the accolades of people eating
> the dish than actually eating it myself.
>
> You?

Elaborate or not, I often find I've lost interest in what I've cooked
by the time it's made its way onto the table. I will ask for opinions
of a certain [new] dish (often prefacing it with, "I'd like your
candid opinion, as you'll likely get it again and if you hate it and
don't tell me...).

I can't tell you the number of dinners I've made where I just shoved
my food around my plate without actually eating more than a few bites.
Maybe an aging body that requires less fuel or maybe I just enjoy
creating dishes more than eating them?

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"