Café de Paris- French for “Fiancé”

On the evening of December 30^th 2011, Tre had suggested we dine at a French cuisine restaurant in Columbia, “Café de Paris” which is consistently ranked in the “55 Best Baltimore restaurants” awards. With only thoughts that we were enjoying a date-night out, we dressed and were on our way. Upon arrival, restaurant owner, Erik Rochard, greeted us at the formal entrance of a classical, romantic styled foyer in a jovial spirit as he recited a French proverb about love. We were soon escorted by the hostess into the main dinning room as we walked across terra-cotta tile, and wood floors to a more private area of the restaurant decorated with  Bistro Style white table clothed tables, romantic candle lighting, and parcels of French memorabilia to complete the ambience.

 Once seated, the chef for the evening greeted us at our table. Tre excused himself to “the gentleman’s room” which I attributed to his neurotic protein supplement diet and used as a chance to review the menu selection which boasted savory entrees ranging from Beef Bourguignon or Roasted Pork Tenderloin to Double Crab Cake or Saumon Grille Ratatouille. Tre returned, and after the chef informed us of several more menu selections, we both selected the Café’s popular “Formule” pre-set menu, which included a choice of appetizer, entrée and desert.

Each entrée was artisan crafted and absolutely delectable! Our dinner conversation ranged in topic from our summer travel plans to early relationship memories and was full of relaxed sighs and laughs. After my main course of Saumon Grille, I was certain that I would be unable to squeeze any room for dessert, so Tre “suggested” that we share a dessert. I selected the “Profiteroles” which are puff pastries stuffed with vanilla ice cream and drizzled with warm chocolate sauce.

Several minutes later the chef returned and placed the dessert plate on the table. I quickly noticed the beautiful arrangement and drizzled chocolate and strawberry heart shape, but, hold up, what is that silver-ish color food inside the heart? The chef must have read my mind because, at that moment, he turns the plate so that I am able to clearly see a ring positioned in the middle of the plate. At this moment, my heart starts pounding in my chest and I clearly remember thinking, “This moment is happening now!” At once all my mind exploded with inner conversation, thoughts and emotion, ranging from, “ooooh, this boy is sneaky, I always thought I would know when he would ask!!” to “oh my gosh, I’m seriously about to be…ENGAGED….that equals a wedding which equals children, which equals…..I thought about my dad, mom, and Robert, and about how from early on (nearly 5 years ago) how early in our relationship (in our ‘just friends’ stage) I had tried to deny, yet had that stubborn nudge that I had met a man I wanted to be with for the rest of my life…and how that moment was here, through everything…deployments, school, career, moves, and the surprises of everyday life, here is my best friend in life who has seen me at my best and worst and is wants to continue the journey with me, as much as I with him.

Before I knew it I was laughing, crying, and felt lightheaded. Although I may have stared in Tre’s general direction as he broke the question, I honestly do not recall anything he said! It was all a blur, but I do recall saying “yes” which was prefaced by a million, “oh my gawd, ooooh, my, gawd, OH….MY….GAWD!” With tears streaming down my face we sealed the proposal with a kiss as everyone in the restaurant applauded. Tre motioned for my trembling hand as he placed the ring on my finger. Compliments of a patron, we were served champagne as we continued our dessert with nothing but smiles!

And so yes, Tre and I are engaged! The following day his father flew in from Ohio to spend a morning brunch with us! I will certainly be sure to chronicle the wedding planning process through my blog using videos and pictures.

'Fit-It-Freezer-Fast' Meal Idea: Lasagna Pasta

Several weeks ago I prepared one of my fiancés favorite dishes- homemade lasagna. Aside from using more than 10 distinct cheese varieties, artisan organic pasta, and over 15 herbs and spices, is my ‘special blend’ of stewed tomato sauce that makes this dish a hit. The meat and sauce preparation requires nearly 80 minutes of marinating and simmering and makes all the difference in creating a hearty, authentic tasting Italian cuisine.

Needless to say, this dish is not a meal I would even consider cooking during the work week, which is why I purposely make a larger quantity of sauce than I’ll need to use for the lasagna. I’ll typically freeze the leftover sauce in freezer bags or storage containers to use to create other meal ideas when I’m in a pinch for time but want to enjoy a flavorful meal. Before leaving for working I’ll simply take out a container (typically 32 ounces of sauce or more) and leave it in the sink or fridge to defrost. When I arrive home all I have to do is boil wholegrain bowtie noodles, top them with the heated lasagna sauce, and sprinkle an Italian shredded cheese blend overtop the pasta to create a hearty meal that only requires 2 pots and 20 minutes!

Here are several pictures of the preparation and final product:

 (I froze the sauce a cottage cheese container!)

(Twenty minutes later, dinner is served!)

(I prepared enough to take as lunch for the next day!)

What’s great about preparing additional quantities of freezer friendly foods such as sauces, vegetable blends, meat stocks is that you’re able to quickly reproduce a meal that typically involves time intensive processes such as slicing, marinating, and simmering without the cumbersome task of gathering ingredients and using multiple dishes. Plus, it typically doesn’t require extra dishes or time to make ‘just a bit more’. I still have another container of lasagna sauce which I think I’ll use as a base  for a crock-pot chili stew or Italian sauce…or perhaps a lunch time lasagna sub meat sauce or nacho dip? See, the possibilities are endless! I'd love to hear some of your 'fix-it freezer fast' ideas, please comment below!