I am an adventurous cook. Nay, I am fearless. I am a put-it-all-in-there-and- it’ll-be-fine kind of cook. If only I were that way with the rest of my life.

I enjoyed cooking when I was single, but Stephanie has declared cooking her domain and has chased me out of it by being socratically critical (“Are you going to put that in there? Did you mean to use that?”). In her absence, I’ve been pushing the envelope again. Of course, people who take risks inevitably get burned now and then, but with risk comes reward.

One morning years ago, I was cooking breakfast on a weekend at the lake with some friends. Remembering that many recipes include some wine or spirits, I was in the midst of scrambling some eggs when it occurred to me to add some tequila to the skillet. Don’t ever add tequila to scrambled eggs. Believe me.

Tonight I was looking over the choices. In the freezer was a thick slice of halibut. Halibut is okay I suppose, but it can at times be a little bland and dry. It happened to be sitting on top of a package of spicy pork sausage, and an idea was born. I browned the sausage in a skillet, cooked the halibut in the same pan over medium heat, and served them on a bed of jasmine rice. It was very good. Better than tequila scrambled eggs.