I’ve heard it said that a way to a man’s heart is through his stomach. I think there is likely some truth to that fact. My man seems to agree but I’m not sure that I am comfortable with what that might mean to our relationship if I couldn’t cook.
I believe that there is a way to every one’s heart through their stomachs. Food has an amazing ability to reach through to people. I think it goes beyond what our favorite foods are. It’s often about how the food makes up feel and what memories we might have attached to it’s flavour. This might also contribute to why we are often afraid to taste new things. Where is the comfort in the unknown? Our first impressions of food shape the way we eat in the future and so many fear changing their palettes for this every reason, I think.
Of course, once you begin to taste outside your comfort zone, it becomes easier and easier to try.
That said, pictured below was my attempt to get to my man’s heart this week:

The way to my man's heart

He was working late and I had a house full of little girls. (2 of my own and 1 for a sleepover; not the greatest dinner companions) So, I text-ed him and asked if he’d like to BBQ a steak after work. Dumb question.
So, with a few ingredients pictured above, I whipped up a meal in the hopes that he’d come home, talk my ear off, share his heart and then do the dishes. Too much to expect?
I made a big salad with fresh mushrooms, tomatoes from my garden, roasted potatoes and grilled steak. I brought it all together with my famed blue cheese dressing and it was a hit!
I love blue cheese. It is one of the most popular flavours in North America. Don’t believe me? The predominate flavour in Kraft dinner Mac and cheese is blue cheese. I guess many don’t know that. It’s what gives the mac and cheese it’s famous flavour profile and also why you can use blue cheese is subtle ways to make food exciting.

I happen to like it in non-subtle ways and like making dressing for salad that’s strong and creamy. Here’s my recipe for a fab., pourable blue cheese dressing: