(Continuing with our “Is Richard Belzer hot or not?” discussion in comments. Thanks to Eric Zorn for pointing us toward the Einstein Chalkboard Generator. And let me just add to the above sentiment, “…as long as he pays attention to his personal hygiene.”)
Here’s the dirty little secret about cooking: It’s easy. Really. People who don’t cook think it’s alchemy, but honest, once you learn a few basic rules — and you learn them as you go along — it’s not so hard at all.
Some of these rules are eccentric; for instance, one of mine goes, “There’s no such thing as too much garlic.” Others are immutable. If you want to be successful deep-frying anything, you’d best get over your fear of making the oil too hot. (Although it can easily be made too hot, and then you have to call the fire department.) Deep-frying is like jumping a horse over a big fence: Commit, go forward and don’t hesitate.
That said, some meals come together more easily than others. For tonight’s spaghetti-and-meatball birthday feast I went to the Italian bakery down the road for some real Italian bread, then stopped at the wine store for a nice chianti. When I came out, the dog had his head in the bread bag, the front seat was a mess of crumbs and I had a quandary.
I threw away the next two slices in the bag and decided no one ever died from a little dog spit. As Julia Child didn’t say, “You’re alone in the kitchen.”
The bread was really good. I’m going back to that place. Without the dog.
The laptop just informed me I’m operating on reserve power, so let’s make this quick: The Trading Spouses crazy-Jesus-freak legend lives on. On eBay!