It's always a good feeling to know that you have created a memorable meal. That's the point of cooking obviously, to entertain and make others feel good physically and mentally. And of course it's always good to inflate the ego of the chef by complementing his culinary achievements.,,but be honest.

This night I made shrimp and chicken for the protein (marinated in soy sauce, teriyaki, sugar, spices, don't remember the other stuff), my moms fried rice (brown rice, bacon, baby lima beans) and a salad (with arugala, tomatoes, avocados and carrots) with the best salad dressing on the planet (not giving away this recipe). It was so good that I forgot to take pictures of it until we were pretty much done. All accompanied by Chianti Clasico and Peroni.