go, go gourmet: take 2.

Not only do I now know how to use a garlic press, but I own one. Be impressed—I can mince, slice, press, and roast garlic. I know, I know. A sure sign of talent. I’m expecting the Food Network’s job offer any day now. Say it with me: Saucy Suppers with Sara. Has a nice ring, doesn’t it?

I’m in the kitchen a lot these days, which is great, because it makes me happy. Super happy, in fact. Stocking up my kitchen has been a long process; vinegars, sauces, spices, herbs, and cooking utensils can’t all be on one receipt (unless they’re on someone else’s). I’m a crock-pot and food processor away from reaching Junior Suzie Homemaker status. As I’m only a young twentysomething, I don’t intend to go full-Suzie and prance around my kitchen in an apron and pearls. And, really, when given the choice between high heels and sock-monkey slippers, you know I’m going with the latter.

As with my cooking attire, my dinners aren’t lavishly sophisticated yet. That’s mainly because my budget doesn’t allot much extra spending on fancy foods. Take Central Market’s London broil, for example. I asked the meat guy for a price estimate and thought I might splurge, but when he slapped the meat on the scale and said it’d be $11.62 for 1.66 lbs, I walked away. Actually, I moved my pencil from the corner of my lips, pointed it at him and said, “Oh, um, I just don’t think I’ll be able to pay that. I mean, there isn’t even any fresh basil, which is a major letdown—you always have basil, it’s the staple herb!—and my whole menu for tonight was based off the idea that I’d be buying fresh basil for the main dish and the side, you know, to use it up,” and, pulsing my pencil mid-air at every word, I finished, “Sorry, I just don’t think I can justify this...but, I might be back. Ah, this is complicated! I had it all planned out, you know?” He offered one of those you’re-amusing-and-borderline-crazy smiles and I lowered my pencil, thinking how I should never hold one again while shopping.

So I can’t buy pricey meats, and I cook a lot of chicken. But chicken is delicious! Especially when simmered in the mustard sauce I whipped up last night. Shallots, chicken broth, brandy, chardonnay, heavy cream, Dijon mustard, chives...now that’s gourmet. I might also add that, though I didn’t include garlic in my sauce, I did roast and mash it into my potatoes. I’m under the impression that garlic fancies up any meal, and makes your house smell like you’ve been slaving away for hours. It’s a smart trick—I’m sure you’ll hear me mention it again someday on an episode of Saucy Suppers with Sara.