MARRIED TO MY ARROGANT ENEMY
The first result promised simplicity: starter salad, grilled steak with herb butter, roasted vegetables, mashed potatoes, chocolate mousse for dessert.
"Simple enough," I thought, the lie tasting bitter even in my own mind. Right?
The produce section was my first battlefield. It was a chaotic, colorful mosaic of greens, reds, and oranges that felt more like abstract art than food. I stood before a mountain of potatoes as if they were artifacts from another planet.
Which kind for mashing?
Yukon Gold?
Russet?
I fumbled with my phone again, my shoulders tense, googling frantically before grabbing a bag that looked vaguely correct and tossing it in the cart with a hollow thud.
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