I am, by nature a procrastinator.  I used to move through life with great speed, but with age, I’ve slowed down; that is until I’m on deadline!  I did it to myself this week!  I knew we were having guests for dinner Monday evening, but I did little to prepare.  The day before, in between Easter Brunch with friends and 4 hours of pulling ivy in my yard, I did pull a package of chicken out of the freezer, along with a container of peach dessert.  My husband brought the dessert home the previous Wednesday evening, from our club’s chef.  I promptly threw it in the freezer, since I gave up dessert for Lent.  We thought we’d eat it on Easter Sunday, but we didn’t, so now it would come in more than handy!  My husband was thoughtful enough to get the chicken going in the slow cooker, before I even got off work at noon on Monday.  Thanks honey!  This now gives me time to procrastinate!  I spent my afternoon shopping, running errands and working out at the gym.  I lost track of time!  I hit the grocery store on the way home from the gym, flying through the front door at 4:00pm.  60 minutes until my guests would arrive and the only thing ready to go was the chicken!

    I quickly started a pan of pearl barley, quinoa and spices on the stove.  I started sautéing sliced mushrooms and garlic in butter, in another.  Then I peeled and sliced up cucumbers and laid the slices out on paper towels and sprinkled with salt.  Next, I ripped open the bag of baby carrots I just bought, tossed them with olive oil, basil, salt and pepper and threw onto a roasting pan.  My husband comes in and says, “You know they’re coming over at 5, right?”  Yes I know!  When he asks what he can do to help, I get him to set the table.  Now, multiple pans cooking or ready to be cooked, it’s T-30 minutes; time for dessert!

     I scraped the fruit off the crust of the defrosted peach dessert and put in a bowl.  Then I grab a cutting board and large knife and I dice up the crust.  I throw that into a bowl, add a few tablespoons each of brown sugar, flour and melted butter.  Shake in some cinnamon,  mix well and press into the bottom of a round ceramic dish.  Next, I peel and dice fresh mango and mix in with the peach filling from the original dessert and spread it over the crust.  Now for a crumble topping!  I mix a cup of rolled oats with 3 tablespoons brown sugar and 2 tablespoons flour, a teaspoon of cinnamon and 4 tablespoons melted butter and spread over fruit filling.  Now it’s 4:53pm!  Crank that oven up to 475 and run for the shower!

    I emerge from the bedroom, dressed and ready for guests, just as they’re walking in the door!  While we chat and nosh on the appetizer they brought, I make the orange sauce for the chicken, mix the sautéed mushrooms into the now cooked pearl barley/quinoa pan, mix up the cucumber slices with Greek yogurt and dill and I put the carrots in the hot oven to roast for 15 minutes.

     Time to eat!  While we eat, I let the oven cool to 350 degrees.   Then I put the dessert in for 25 minutes.   The smell of cinnamon wafts from the oven!  Can’t wait for dessert!

      Our evening, filled with yummy, nutritious food and great conversation, ends with yummmmm, oooohh…..sooo fruity, as we savor our dessert together.  And no one would have been the wiser, had I not typed it all out here!

    Food and meals can be simple and simply delicious!  All it takes is a little imagination!