Can you self-declare a mitzvah?

Yesterday, a very dear friend had rotator-cuff surgery to repair an injury from all the marketing pitches she throws. Today, I dropped off a few things to make her recovery brighter, sweeter and funnier: Flowers, wild cookies ("The ones with the fruity bits?" "Of course!") and Christopher Moore's latest paperback, Fool.

(And lemme tell ya, his version of King Lear, is a classic. My favorite tho is Lamb, The Gospel According to Biff, Christ's Childhood Pal but here's his web site for more Moore - www.chrismoore.com - and you can choose among the side-splitting treasures. By the way, his vampire stuff makes that teenybopper series seem like_____, fill in the blank yourselves, but be creative!)

So, I feel like I did one - a good deed, a mitzvah - but is it kosher?

Hope so. Even though I know tonight's dinner isn't: pork scallopini. (With haricots verts and couscous...)

Details?
Here goes:

-Warm the oven.
-Start the basis for the sauce by rough chopping a half c dried apricots and adding to a small sauce pan with about three-quarters c wine...Finally! I used up the fridged chardonnay and augmented it with pinot noir...add a sprig fresh rosemary and 1 star anise. Simmer slowly until reduced by about half.
-In saute pan on low heat, sweat 1 thinly sliced medium shallot and 2 minced garlic cloves in about 2 T olive oil.
-When translucent, add the green beans (8 oz or so) straight from the poly-bag from the freezer and saute on medium until cooked through. Pick them out of the pan, leaving as much of the aromatics as possible, and keep warm in oven.
-While the beans are cooking, cut 1 lb pork loin into 2-inch medallions and pound each thinly.
-Season with an Indian-inspired spice mix, or with salt and freshly ground black pepper.
-Add another T of olive oil to the bean-vacated pan and saute the scallopini in batches on med high heat, keeping the cooked ones warm in the oven.
-As the pork cooks, start the couscous by heating 2 c boxed chicken stock with 1 t saffron threads and a quarter t each ground white pepper and ground ginger (I didn't feel like getting the "fresh" hand outta the freezer...oh well) to a boil. Add 1 c couscous, stir to combine then turn off the heat. Five mins later, fluff and it's ready.
-When all the pork is resting in the oven, remove the rosemary and star anise from the reduction and pour into the saute pan, scraping up all that's left from the pork. Add 1 t seasoned fine flour and whisk to combine. I didn't have enough sauce for my liking, so I added another quarter c or so of stock to enrich it.
-Return the pork to the pan and serve over couscous. And squirt the juice from a quarter of a lemon on to the haricot verts before serving.

I wonder if my dinner cancels out my mitzvah...
But I'm OK with that...dinner was delicious!