" Today I have prepared for you a pork and roasted squash quesadilla with fontina and chèvre, served with a pistachio chimichurri and a honey vinegar crema. Please enjoy."
I take my fork and knife and cut off a tip of the quesadilla, dragging it through the crema, and using my knife to make sure I get some chimichurri on the bite as well. I close my eyes and taste. The tortilla is crisp; the pork surprisingly juicy, despite being a lean cut that was reheated; the acorn squash sweet. The fontina was a good choice. It's super gooey but has a mild flavor that lets the pork and squash shine. The slightly sweet-and-sour crema works well, as does the bright herbal crunch of the chimichurri. Frankly, if I'd been served this dish in a restaurant, I'd have been pleased. "

― Stacey Ballis , How to Change a Life