Chili Rellenos

When Millie invited is over for dinner, she said she would cook a chili rellenos casserole.

Oh, said I, don’t go to any trouble for us, all the¬†while praying she would.

She did.

I helped. She asked what the difference is between Poblano and Anaheim peppers, so I set up my laptop on her kitchen table and googled.

For the record, Poblanos are hotter than Anaheims, which were bred to be mild to suit the taste of Californians around 1900.

She also made guacamole and sauteed onions and yellow squash. I make squash the same way, but hers tastes good.

Everything tasted good. (I know commenting on the quality of the food one is served violates the rules of etiquette, but bloggers are exempt from that rule as well as from several others.)

Millie shared the chili rellenos recipe, but I doubt I’ll ever recreate tonight’s experience. There’s something–a je ne sais quoi, if Millie had served crepes–about a home cooked meal–cooked in someone else’s home–that restaurant fare can’t duplicate.

I could go on and on, but the movie is about to begin. They’re hollering for me to bring the bowl of fresh cherries I’m hogging to the living room. They said I have to share.