So much to tell... so little time. First off, where I’ve been eating. Or shall I say "where haven’t I been eating"?

I finally got around to checking out New Tokyo in Plymouth. Disliked the sushi bar. Aside from the fact that there were drink glass stains on the bar, the bathroom looked like somebody was using a roll of toilet paper for pitching practice.

When I’m gonna eat raw meat, the place gotta be clean. I prefer Sushi Joy on Route 44 in Plymouth to this place any day. However, New Tokyo does have the hibachi factor on their side. My husband talked me into it for lunch so we went for it.

The bathroom was semi-clean this time BUT the hibachi food wasn’t bad. The filet mignon lunch with fried rice, grilled veggies, miso soup and salad for just 11.95 filled me up and I felt like I got my money’s worth for an entertaining lunch. The meat was cooked perfectly and I enjoyed the cream dipping sauce for the meat over the ginger sauce they serve. Couldn’t tell you what is was made with but I wish I knew. I must pry on my next visit.

Haven’t been to Cancun yet at the top of the hill by Exit 9. I’ve heard such mixed reviews. Some say it’s out of this world, others give the exact opposite review. They are next on my hit list.

Well, Phase I of the "Kitchen Renovation" is underway. Joy to my husband and all the contractors that have to work with me. Poor things. I’m what you’d call a "high maintenance" client. This renovation, more so because it involves my passion...my creative space...the place I call my own...my kitchen. Edan at Cape and Island Kitchens on Route 3A in Cedarville designed me a fantastic layout.

Edan created me a layout for all of my cooking needs and provided that level of service for free. He came to the house, took measurements, asked me what I liked, didn’t like, etc. Basically, I felt like I was on one of those design shows when they say" Now tell me about this space". My kinda place and the cost for that service...nothing. Not to mention they have a pretty showroom.

Finally, my kitchen would be a functional. No more broken Lazy Susan, no more dishwasher that omits smoke during the heated dry phase, no more loud banging cabinets, but a new kitchen was on the horizon with much more light, storage and space, not to mention extremely functional!

Right now, my kitchen is one great big giant mess with a fantastic Jenn-Air sitting right in the middle that needs friends. A new dishwasher to talk to, a new fridge to gossip with, a new built in pantry to play with, all the necessities a kitchen wants. I haven’t even gotten to the island Edan designed yet, and the fixtures and the windows and the cabinets and the granite, and the last thing of all that I had to take a look at was... price. Uggh!!! I hate that part.

They tease you with everything and then you get the price and reality sets in. This is going to set us back. My husband Chip has supported me 100% throughout this entire plan but he has also taught me in the past about the benefits of being a slow and methodical worker. As I told my brother the other night "Rome wasn’t built in a day". So even though my husband supported me either way, and even though I REALLY wanted this entire kitchen done right now, I opted Chip’s way to do it in phases. First, the construction phase. Now, I haven’t forgotten about Phase II people. Phase II will occur after Phase One is paid off. I give it a few months...one can only hope. If you see me collecting cans and stealing pennies from wishing wells at local malls you’ll know I’m desperate.

Dan Maybruck of Maybruck Plumbing and Heating is taking care of it all for me. His carpenter is funny, honest and creative, his plumber was tolerant of Diva, our nightmare miniature pinscher, and they all arrive on time when they say they are going to be there. A woman’s dream.

The sad thing is I haven’t had to be high maintenance since this whole process began because I’ve found an honest company that knows their stuff, charges an honest figure and works with other good subcontractors. (The only exception was that I wanted it done in two weeks...by April Fool’s Day).

I’ll keep you posted on that one. I’ll have to take pictures too...detailing the entire process... then I’ll really drive them nuts!

I’m learning these days, that sometimes it pays to think like your husband. I can wait until the construction is complete for the kitchen...because it’s worth it to me and Chip and I compromised even though he left it up to me. Doing it all alone would have been too boring and without Dan to hassle, Chip is the only one left. God love him.

So here’s a great recipe for the high maintenance clients in your life without a high amount of work. This salad invention is my masterpiece of all salads. You’re gonna want to cut this one out. Rave Reviews and you’ll probably want to double the dressing recipe because it is soooo good.

Season a 2 lb beef tenderloin roast with salt, pepper and herbs if desired. Coat a grill pan with cooking spray and sear both sides of the meat for at least 6-8 minutes per side. You may substitute chicken or pork but beef works best. Place grill pan in a 350 degree oven for at least 15 minutes until cooked to desired color or temperature. Remove from oven and cover loosely with aluminum foil to allow the meat to rest for 10 minutes.

Meanwhile prepare the dressing. Add all dressing ingredients in a bowl and microwave on high for 20 second increments until it start to thicken up. Stir with a wire whisk until smooth. Microwave ovens vary so it may take slightly more time for the ingredients to become smooth.

While the dressing is cooling and the beef is resting, layer a torn head of lettuce, or organic mesclun salad greens on a serving platter. Season with salt and pepper. Slice two cups grapes and one container of strawberries into disks and sprinkle about the salad. (You can do this part the night before) Slice the beef into thin slivers and place on top of the salad right down the middle. Drizzle with the dressing and then sprinkle with 2-4 TB crumbled Goat Cheese or Gorgonzola cheese. Sprinkle with Caramelized Sweet Potatoes as "croutons". (See recipe at right)

Combine sweet potatoes, cinnamon, nutmeg and salt and pepper in a bowl. Toss and coat evenly with several mists of olive oil cooking spray. In a buttered skillet over medium heat, saute sweet potatoes until browned and coated with the butter on all sides (about 10-15 minutes). Add the brown sugar and stir until it glazes the sweet potatoes. Serve these on the salad, as a side, OR add one medium chopped banana to this for an exotic side dish.

Recipe courtesy Susannah Locketti