Here’s the Thing

I don’t particularly like to cook, nor like to bake. And to be fair, I don’t have much time to do either one. But when I do undertake the savory or the sweet meal preparation, people tell me they like it. I don’t know if these people are lying to me, but the sheer numbers of seemingly pleased patrons point to the their honesty.

I have two specialties. No, three. Basil pesto on angel hair pasta, starting with freshly picked basil, and continuing on using all fresh ingredients. My second specialty is pasta e fagiole (“pasta fazool” – IYKYK) made from scratch. It takes hours but it’s worth it. It’s an old recipe from a first generation Italian- American.

My third specialty is dark chocolate brownies from the box. Many – if not all – of you might think that that’s not a specialty at all, but I disagree. To obtain the precise interior level of fudgey-ness and crispiness around the edges, without having the middle being underdone, is quite a feet and a feast indeed.

Oh, and please don’t tell me not to lick the batter bowl. I’m going to do it every time.