Ang Lee was once quoted in the soon-to-be-departed Gourmet magazine, saying: “(Food) is affection. You cook, your beloved eats. That is very emotional ….” So after being taken out for amazing meals in recent weeks at Conor O’Neill’s, at Prickly Pear, and at Mac’s in Saline with a handsome gentleman named Bill (who prefers to remain semi-anonymous), it was my turn to reciprocate. We talked about my possibly taking him out for Indian food, which I adore; and he had also suggested that I could go over to his house and cook dinner for him. The former is still pending, but I recently took him up on the latter. I have to admit, though, that it was a bit intimidating.

Now, I know that making dinner sounds like a simple thing for someone who likes to cook. Bill, himself, said: “A chef is going to be cooking in my kitchen,” as though it were a given that the meal would be phenomenal because I’m such a pro(!) … hmmm. Apparently I have a reputation to uphold -- win a few contests, write a few blog entries, and people expect that it’s easy to just go into the kitchen and whip up a masterpiece! But I was anxious about it … I wanted it to be wonderful, and I don’t think anyone had higher expectations for the meal than I did.

First order of business: what to serve? Chicken? Vegetarian? Ethnic??? Beyond that, then, what method of cooking - sautéing, which requires attention; or baking, which could be neglected for awhile to watch football and/or baseball (since both are available to sports addicts these days)? And once the entrée was decided, what to serve on the side … and would I make dessert, too? Anyone who knows me can attest to the fact that I don’t make decisions well; I can handle life-or-death matters and crises, but my brain becomes paralyzed over smaller choices. Each time I thought of an option, something better called out to me. Bill is thankfully an omnivore (and he likes spicy food, which I can’t serve at home because Jeremy doesn’t like it), but that only opened up a multitude of options while simultaneously giving me too many possibilities.

So I went to Kroger thinking of pork chops or pasta, only to finally decide on Gorgonzola-stuffed burger patties served alongside peppers and mushrooms cooked until they turned golden and caramelized. I used hot Italian sausage, for extra flavor, rather than the ground beef I’ve previously used when making this dish; and I had serendipitously asked Bill last week whether he likes blue cheese, which he happily does. (He passed a litmus test!) I debated whether to serve a salad, but tried to keep things simple; and in an effort to impress, I know I’d have bought several varieties of lettuce, some dried cherries or cranberries, and even taken walnuts and candied them myself rather than either just toasting them or doing without. See? Every little inspiration potentially led down a path of complication!

I puttered about the kitchen, chopping and stirring and seasoning, thankful for having chosen something simple that I could make instinctively without a formal recipe to keep checking. Bill kept me company, and then poured a really lovely Riesling, which went perfectly with the meal. Everything turned out just as it was supposed to, spicy and flavorful -- whew! I still owe Bill an Indian dinner … though perhaps I’ll just cook that for him, too …?

Gorgonzola-Stuffed Italian Sausage Patties

1 pound hot Italian sausage 2 tablespoons pesto 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup crumbled Gorgonzola cheese 2 tablespoons olive oil

Combine sausage, pesto, salt and pepper in a mixing bowl. Form into 4 patties about 5” in diameter. Place 2 patties onto a board or a plate; divide the cheese among them, leaving about a 1” space from the edge. Top each with the remaining patties and seal the sides. Place the olive oil into a 10” skillet over medium-high heat and carefully place the patties into the pan. Lower the heat to medium, and cook for 7 minutes or so per side, until the burgers are nicely browned and feel firm when pressed lightly.

Makes 2 large patties.

Caramelized Peppers and Mushrooms

2 tablespoons olive oil 1 tablespoon garlic paste (available in the produce aisle) 1 red onion, quartered, sliced thin 1 orange pepper, cored, seeded, cut into strips 1 yellow pepper, cored, seeded, cut into strips 2 large Portobello mushrooms, halved, sliced 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon Italian seasoning

Heat the oil in a 10” skillet over medium heat. Add the garlic paste and cook for 1 minute. Add the onion, and sauté until translucent. Add both peppers, and cook for 5 minutes or so, stirring occasionally, until starting to soften. Add the mushrooms, salt, pepper and seasoning. Continue cooking, stirring once in awhile, until the vegetables are softened; they will be golden and caramelized.

Serves 2-4.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures as she tries to win prizes, feeds hungry teenagers and other loved ones, and generally just has fun in the kitchen. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured next to the blog's title) comes from Deuteronomy 16:15, and is a wish for all her readers as they cook along with her ... may you always be happy here!

You can contact Mary at yentamary@gmail.com.