Now that I have more time on my hands, I’m shifting gears from years of left-brained, analytical work to awakening the right side of my brain. Lately, that’s meant diving spatula-first into the world of cooking.
The women in my mahjong group and book club? Culinary powerhouses. And my Wine Women of West Virginia crew? They’re basically a living Pinterest board of charm and inspiration. I love exploring their boards. With muses like these, how could I not be whisking up something new?
I’ve never been much of a rule-follower when it comes to cooking. Maybe it’s the Gemini in me, but I’d rather stir with instinct than measure with precision. A while back, I took a class called Cooking Without a Recipe, led by a chef who encouraged us to trust our senses and take chances. He taught us which ingredients are go well together and which ones shouldn’t be left alone in a room together. Most of what we cooked that day was objectively... not good. (Trying to be diplomatic) But the freedom of it was exhilarating.
I often joked with my friend Pam about having a no-recipe showdown, just the two of us pulling ingredients from each other’s pantries and seeing what kind of chaos we could turn into cuisine. She was a natural at that kind of creative abandon. Life, of course, had its own timing, and we never got the chance. But I like to think it’s still a possibility for us, some lazy Sunday, two friends, a glass of wine for inspiration and a couple of mismatched spice racks, finally giving it a whirl.
These days, I cook not because I need to feed myself, I certainly don't need the calories, but because I am preparing foods for my friends. The women in my mahjong group and book club? Absolute kitchen dynamos. And my Wine Women of West Virginia crew? Endlessly inspiring. Each gathering with them is like a spark—igniting new recipes, new stories, and a newfound joy in bringing people together.
The other day, a friend surprised me with a bundle of fresh rosemary. The scent was bold, woodsy, and wildly alive. Magical! Grocery store rosemary can't compete. Ordinarily, I throw together a quick dish with chicken tenderloins and rotisserie seasoning. It’s what I call a C- recipe nothing to brag about, but serviceable.
That rosemary, though? It shifted everything. Suddenly I wasn’t just making dinner; I was composing. I wonder if Mozart felt this way when he sat down to compose his Symphony in G Minor No 40. (one of my favorites) My creative juices kicked into gear, and I found myself riffing on flavor, fresh garlic simmering, sweet red peppers and rosemary making the kitchen smell delightful. The outcome a solid B. There's still room to tweak and grow but it was good.
As you suspect there was no recipe for this chicken but here is the ingredient list, I will leave exact measurements to you. Have fun!
- chicken tenderloins
- one red pepper
- a small Vidalia onion
- 3 sprigs of fresh rosemary
- McCormick's Rotisserie chicken spice
- Kosher salt and pepper to taste
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