Then again when it comes to actually cooking these things, we're polar opposites. I'm a recipe hound, because I like the safety of having a tried and true plan (though ironically this is also the reason I hate baking; it's too much of an exact science). CC, on the other hand, is very much a "pinch of this, handful of that" "I just thought these things would go well together" kind of cook. In lesser hands, this would be an issue. Luckily for everyone in her life, CC is actually very good at what she does.
On this night, we had invited over Official Friends of DCWD Mark and Ang (also known as @WalkerMark10 and @I_Flip_For_Food) to return the favor of them having us over for dinner. CC developed the menu, and assigned me as sous-chef. Here's the quick food porn of what we had for the curious:
Salad of potatoes, green beans, apricots, ricotta cheese, and almonds in a raspberry balsamic dressing
Rack of lamb marinated in pinot noir, vanilla, and cherries with a garlic, onion, and veal stock reduction sauce
Everything was delicious. If you don't believe me, ask Mark and Ang!