It occurred to me recently that as a long time married person, I have replaced the thrill of dating (which date night notwithstanding, is not the same as the excitement one gets wondering “does he like me?”) with cooking contests. Hard core, dog eat dog, egg scrambling, nail biting contests pitting cook against cook as they vy for fabulous prizes.

But how is that like dating?

It may not have been this way for everyone, but back in the day, I was known to go big or go home when it came to the pursuit of love and being that “He’s Just Not That Into You” had yet to be published, I never got the memo that men prefer to be the pursuers rather than the pursuees.

All I can say now, is I’m greatly relieved I had the opportunity to get my stalk on in the days before call display because there was nothing, and I mean nothing, more exciting than anonymously calling just to hear his voice and then hanging up – or driving past his house 15 times a day just to get a glimpse.

But then, oh for the sweet loving memory of it all, I was actually pursued – by the man I eventually married – and was able to retire my binoculars and Barry Manilow double greatest hits album for good. I became a happily wedded, responsible mother with no time for such fodder as “Weekend in New England” and threw myself into the art of domestic bliss with the same fervency I had once given to writing bad romantic poetry.

While I was at it, I learned to cook a pretty good pot roast.

Which in turn, brought me to where I am today – back in the land of crazy where instead of keeping tabs on the other bitches women he might be dating, I’m entered in contests where I keep daily track of who’s entering what while I get my angst up over the ones I perceive as being better/prettier/funnier and blah blah blah; forever wondering “Will they like me?”

And I’m going big here too – just this summer I auditioned to be on another cooking show and in the spirit of all things fabulous, I hired a Dixie Land band to accompany me as I revealed what I believed to be the best plate of scalloped potatoes ever conceived of to the world at large (and by world I mean the 50 or so people who were there to watch me dance around on camera to “Oh When the Saints” while my plate of scalloped potatoes shimmied to the beat).

Despite the dancing, potatoes, and all round fabulousity, however, I didn’t get onto the show and for some inexplicable reason, I was totally okay with it.

Comfortable even.

I realized there are a lot of people out there who have settled into lives of comfortable complacency. Accepting and believing things just aren’t as exciting as they were when we were younger. But by stalking contest websites, making videos, taking chances, and constantly getting out there, I have added elements of excitement and uncertainty to my life that not only make it more interesting it’s given me the gift of new experiences, and friendships.

So I guess what I’m trying to say is, strive always to be comfortable with yourself, and in your being. Be good with who you are so that even when you dare greatly and fall hard you have the inner resilience to get back up and try again.

Remember too, though, that there lies the rub; because the only way to get that kind of staying power is to stretch beyond your comfort zone every now and then and take some chances. With every risk and every adventure you take you open the door to expand your soul.

If you want to visit my latest venture into the world of food world contests, pop by my audition for Jamie Oliver’s Next FoodTube Star. And then let’s take a look at the recipe I developed for Sweatpants and Coffee this week!

Prosciutto Wrapped Boursin Chicken

Boneless skinless chicken breasts are stuffed with creamy Boursin cheese, wrapped in Proscuitto ham, and roasted to a tender, crispy goodness.

This incredibly easy, restaurant worthy dish can be thrown together in about 10 minutes making it a great go to for easy entertaining.

Please enjoy my easy to follow step by step video.

Visit the printable recipe here:


  • · 4 boneless skinless chicken breasts
  • · 1 container Garlic and Fine Herbs Boursin Cheese
  • · 12 slices Proscuitto ham
  • · fresh cracked black pepper


  1. Cut 3 inch slits into the center of the chicken breasts and stuff about 2 heaping tbsp of the Boursin cheese into each.
  2. Wrap each breast in 3 slices of Proscuitto ham and place on a baking sheet treated with extra virign olive oil.
  3. Sprinkle liberally with black pepper and roast in a pre-heated 350 oven for 60 minutes.
  4. Baste occasionally during roasting with any escaped cheese and pan juices.








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