Light your own candle!

Last week, on my birthday, (March forth--the only command in the year!), I realized I wanted to do something truly memorable. Ted and I were planning to be in the Bay Area, and I began to think of who I knew there. The first who came to mind was one of my writer heroes Kim Rosen, author of Saved by a Poem.

Wouldn?t it be great if she would join us for lunch? I wondered. So, I sent her an email and she said ?Yes, what fun!?

That success spurred me to remember what a great fan I am of Roger Housden, author of many of my favorite books (click on his name for a list) who lives in Sausalito. Kim had mentioned once that she knows him, so I asked for his email and invited him to join us as well. He said, (Guess what!) "YES!"

For the next week I had the best birthday lunch imaginable to look forward to!

Kim suggested a restaurant new to us, Piatti in Mill Valley, with a view of the bay.

Here are dishes from their lunch menu:

My main course was this Salmone: blackened Loch Duart Salmon with Yukon gold potatoes, roasted asparagus and Meyer lemon beurre fondue.

The company, conversation and cuisine were beyond my imaginings!

Now, what if I hadn?t had the courage to ask?

Can we afford any half-heartedness in the time remaining to us?

~Roger Housden

BALSAMIC DIPPING SAUCE

For 1 cup

This divine dipping sauce served as the beginning of our breaking crusty bread together. It remains my favorite taste of the meal!

6 ounces EVOO (extra-virgin olive oil)

1 ounce Balsamic vinegar (See note)

1 clove garlic, minced

a sprinkling of fresh minced parsley

Salt, freshly ground pepper, and red chile flakes, to taste

Note: Some of the best chefs I know swear by the Trader Joe brand.

Whisk together all ingredients and pour into dish for dipping. Serve with slices of crusty bread.