[speaker001:] yep
[speaker002:] okay I I do a fair amount of cooking
[speaker001:] uh-huh
[speaker002:] and I love having guests to dinner I probably do that at about once a month and uh I usually prepare something depending upon the guests you know if if I like to prepare chicken that seems to please please everybody pasta or a casserole how about you
[speaker001:] um-hum yeah those are things I like the most I like fish and chicken the most
[speaker002:] um
[speaker001:] and um most I cooking I do just comes out of a can
[speaker002:] uh
[speaker001:] unless unless it is unless it is I catch a fish and I prepare it and then I just uh you know I just broil it and put lemon on it
[speaker002:] um-hum well that's about the way I prepare most fish
[speaker001:] um-hum
[speaker002:] uh I made scallops the other night that was unusual and uh basically uh I found a recipe to to make it in the microwave and you sprinkled the you you swished around a little melted butter and do uh oh I do not know microwave microwaved them for about nine minutes no no four four and a half five minutes and you had to add sesame seeds and bread crumbs on top very simple but very nice so if you are looking for a fish recipe that was good
[speaker001:] sesame seeds and bread crumbs
[speaker002:] sesame seeds and bread crumbs
[speaker001:] uh-huh
[speaker002:] and uh my husband liked it
[speaker001:] yeah
[speaker002:] and uh no unfortunately scallops are one of the more expensive uh fish items
[speaker001:] right uh-huh
[speaker002:] but you know I I look for them to go on sale at the grocery store uh one of the things I love to do eat out how about you
[speaker001:] oh yeah uh-hum
[speaker002:] do you have any particular places you like going
[speaker001:] oh there's a restaurant called String Bean on Spring Valley and Central
[speaker002:] uh-huh
[speaker001:] I like that it's just it's just home cooking
[speaker002:] yes I've been there
[speaker001:] um-hum
[speaker002:] and uh I kind of kind of like the black eyed pea but I don't think it's a chain
[speaker001:] right exactly uh-huh and that's that's the other restaurant also think they got black eyed pea
[speaker002:] oh
[speaker001:] so I don't really like uh you know uh chili places or what is it Judge Roy Bean's or
[speaker002:] oh
[speaker001:] I don't like greasy places
[speaker002:] yeah yeah I I I don't feel like they are very healthy and I always feel like the home cooking places are are the healthiest meals even though I tend to have chicken fried steak when I go go to them
[speaker001:] yeah right and I and I got uh chicken marinara the last two times you know
[speaker002:] oh how was it
[speaker001:] it was I was great because that's that's what I like I don't like it you know it's like a baked
[speaker002:] um
[speaker001:] you know a piece of chicken and then I get like green beans and mashed potatoes
[speaker002:] um-hum
[speaker001:] you know
[speaker002:] yeah I I tend to uh I get teased by my family a lot because uh I like experimenting on on food and sometimes I go for exotic fairly exotic things and and my father teases me about gourmet cooking
[speaker001:] um-hum
[speaker002:] which is not always true but and the thing about experimenting with cooking or anything else is that some of the experiments fail
[speaker001:] no that's true
[speaker002:] uh the last time we had some uh friends over for dinner I tried the dessert that sounded wonderful wonderful in the recipe and it was just total bust
[speaker001:] yeah
[speaker002:] I was sorry I didn't have ice cream to fall back on
[speaker001:] yeah my uh my brother tried to make a bunch of things uh way back he tried to make bagels one time
[speaker002:] oh my that's ambitious
[speaker001:] yeah and uh we took some and and we had uh German shepherds at the time and we took some and gave it to the dogs and the dog never you know he treated it like a milk bone and he never did finish it he barely made a dent in it
[speaker002:] hum yeah
[speaker001:] and and uh then he tried to make grapefruit citron one time
[speaker002:] uh-huh
[speaker001:] it's uh supposed to be a candy
[speaker002:] yeah
[speaker001:] and uh it it didn't turn out very well it was you know it it like made concentrated all the acid of the grapefruit into uh into a kind of a candy stick so
[speaker002:] huh see I am not that's interesting one of the things I don't make is dessert
[speaker001:] um-hum
[speaker002:] and uh my husband accuses me of putting him through dessert deprivation because you know we have ice cream or something like that and that's why when I took did this experiment for this company we had about three weeks ago it was just a total fiasco
[speaker001:] um-hum huh
[speaker002:] um everything else was fine but that was a fiasco
[speaker001:] well you have to put eggs and everything don't you or
[speaker002:] uh yeah
[speaker001:] yeah just about
[speaker002:] yeah and I I also don't have much of a sweet tooth so I can live without live without desserts for the most part
[speaker001:] uh-huh use about half the sugar or make everything diet
[speaker002:] yeah uh do you cook for yourself or do you cook for others
[speaker001:] mostly I just cook for myself
[speaker002:] yeah well when I was single I used to uh I think my favorite meal was a a baked potato
[speaker001:] um-hum it's easy that's for sure
[speaker002:] and oh yeah
[speaker001:] yeah
[speaker002:] oh yeah and I mean I never put anything other than a little butter on it if I had or or if I had a little cheddar cheese sometimes I would grate that up
[speaker001:] hum yeah I always put cheese on them
[speaker002:] and uh amazingly satisfying
[speaker001:] um-hum yeah but you know there's hardly any I guess there's hardly any protein it's mostly starch fills you up and then the cheese has to make up for whatever the protein you get
[speaker002:] yeah I didn't I didn't say it was nourishing but it was satisfying
[speaker001:] oh yeah it really is then you have to make a salad or
[speaker002:] and yeah yeah that but you know um I I never really enjoyed cooking for myself so I ate very simply and I was
[speaker001:] um-hum
[speaker002:] that's why I think that's one reason I like having people over because I could try things I mean I must be a frustrated chemist or something like that cause cooking is a little bit like like being in a chemistry lab
[speaker001:] right um-hum
[speaker002:] and uh
[speaker001:] except you get to taste the product instead of
[speaker002:] instead of having an explosion
[speaker001:] foam up or blow up or
[speaker002:] sometimes it blows up anyway
[speaker001:] oh yeah you know
[speaker002:] I I once had a an old boy friend over to to dinner when I was just briefly staying with my parents and uh I had this wonderful recipe and and you were supposed to make a a toffee like substance for a pie by uh boiling evaporated milk three hours and it does turn to toffee inside the can
[speaker001:] oh yeah
[speaker002:] and uh the only problem was when I opened the can it just flew all over the place it was on the ceiling on the walls and me and and the boyfriend saw that he was supposed to be there at six o'clock not seven o'clock so just at the time all this happened the door bell rang and there he was and I had to have my my my my dad sort of entertain him for a for for awhile while my mother and I scrambled to clean everything up
[speaker001:] right uh-huh did you let the can cool off
[speaker002:] uh I really don't remember that was about ten years ago I just remember how embarrassing it was and I have made I have made it since I've I I and several times before and I never had that problem just that one time
[speaker001:] yeah huh yeah
[speaker002:] and uh he he was a gourmet cook he was kind of person who acted like he came from San Francisco and he had a very sophisticated taste I I really wanted to impress the heck out of him and and well it was a memorable evening anyway
[speaker001:] right
[speaker002:] uh but I I do enjoy cooking so I was awfully glad I was given this