I thoroughly enjoy both preparing, and eating, food. One I find very creative, the other very satisfying.
My latest delights are these long thin mild peppers, so common in Spanish tapas bars. Simply fried in olive oil with a tiny splash of white wine and a sprinkling of gros sel; when served tepid they are stunningly delicious.
But marry them with some roasted Lamb, and oh my goodness I'm in heaven; it really doesn't get much better (or simpler) than this.
In this present heatwave, our cooler evenings are gloriously relaxing, and one has to take full advantage. Simple tasty 'meat-n-one-salad' evening meals are de rigeur; and, as practically no actual cooking is involved, I even get to relax too.