I have something to confess-I have a bit of a girl crush. Mister M knows and is slowly coming to terms with it, but I think Ina Garten a.k.a. The Barefoot Contessa (BC), is the greatest thing since sliced baguette.

One reason I’m infatuated is because Ina is just herself and doesn’t try too hard to be something she isn’t. It’s hard not to like her. For comparison, consider Giada DiLaurentis, the Food Network personality in the time slot before BC. Giada puts it ALL on the table, stuffing herself into low-cut tee shirts and using pretentious pronunciations of common words to distract viewers and to give herself authority. (“Spa-gheet-ee” anyone?) Or taskmasters Gordon Ramsey and Michael Chiarello, true experts at their craft, but let’s face it, not people you would actually want to spend any time with. Ina simply focuses on what she knows– making approachable, quality food, with a bit of panache and sophistication. She loves cooking for her absent-minded professor hubby Jeffrey, and many of her shows are a homage to their 40-year love affair.

There was a time a few years back when watching TiVo’d Barefoot Contessa programs was the highlight of my sad existence. Those were the dark days of billable-hour requirements– when I’d get home from the office at eight-something p.m., kick off my sleet-covered boots, unwrap the togo box dujour and plop down on the couch looking for company. Ina was there for me when I just wanted a soothing pick-me-up. But she also reminded me of the balance I was seeking: a Jeffrey of my own to cook for and the time to pursue interests that didn’t involve footnotes, memoranda and egomaniacs.

Thankfully, life has balanced out for me since those television dates with Ina, but I still turn to her shows and cookbooks for inspiration. Recipes from her Barefoot in Paris cookbook have fooled my friends into thinking I’m a domestic goddess well beyond my capabilities – but honestly, her Steak au Poivre with Cognac Sauce and Scallops Provencal are so foolproof, even the most clueless cooks can manage them. As Ina would say, “how fabulous is that?”

I’m going to make it even easier– check back tomorrow for two of my favorite go-to BC recipes.