Category Archives: Recipes

The Recipe Card.

CHAPTER 50.

His was a gourmet’s gift. The slurries, alone, always subtley balanced. The rubs, same. You never wanted for naming a dominant spice; rather, the synergy.

And, he loved the prospect of a new “dish.” Let the plan gel, and then heartily get to it.

Yet, the scenario this time was different. A certain clarity pervaded the usually hazy atmosphere. The house had been cleaned, recently, reorganized too. No longer the customary chaos usually accompanying his binges when she rang the doorbell, unannounced, on a night he’d learned to expect her to be otherwise occupied giving private music lessons.

She’d lost count how many times over the years there’d been, oh, two bowls instead of one, an odd wine glass, fried chicken all but gone in the skillet. Then there was the bright yellow stethoscope draped hastily over the livingroom chair, as if somebody other than she had entered via the rarely used front door.

No; this time, the pizza stone nearly empty of more slices than even a fat man could consume, the large, antique China salad bowl oddly cleaned of its contents but, what was this?

A recipe card. For “Linguini Salad”.

Sitting alone, on the opposite counter. Handwritten, in rather large, round, legible script and clean, as if just penned that very day. Not a speck of cooking grease, not a corner turned, fresh as morning. And she, with her annoying visual memory, immediately identifying the writing as unrecognizable.

It had come from his ex-wife, he slurred. Oh; really. All those thirty odd years ago, still untouched by so much as a drop of oil.

And, calling for artichokes and “Paul Newman’s Own” dressing, the latter underscored with proud emphasis.

Why a natural chef would choose a salad recipe from the ex-wife which called for pasta and bottled dressing, to accompany a mammoth flatbread homemade pizza. Why, indeed.

Moving through the livingroom to the bathroom ( in search of the stash of Ivermectin ) and, re-emerging sooner than he was ready, she caught him stuffing something under the sofa cushion and then, spying her, deftly acting to smooth its surface.

Ah. What had we here, then. Black Nike workout pants, far too narrow for his overdeveloped calves. They were his, were they. Would he put them on, to see if they fit? No; he would not. Nor would he tell her how he’d spent the afternoon. He owed her nothing. In nearly six years of endless forgiveness for countless infractions, she had earned no explanations of any kind.

Two degrees of separation, and swift resolution: No; the ex-wife had never used Paul Newman’s Own dressing. On anything.

(Sorry, Paul.)

They say the secret is always in the sauce.

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Thus endeth the lesson.

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Copyright 1/18/23 Ruth Ann Scanzillo. All rights those of the author, whose story it is and whose name appears above this line. No copying, in whole, part, or by translation, permitted; sharing by blog link, exclusively, and not via RSS. Thank you for being honorable in a sea of filth.

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The Carrier.

CHAPTER 46.

The fresh zucchini had endured that suctioned sealer long enough. Removing both small tubes from the fridge shelf, she noted that each had become a bit moist and rubberized, more like the consistency of a full water balloon. Yet the touch to the tongue revealing no revolting after taste, she peeled, sliced lengthwise, lay each “finger” in a drizzle of olive oil, and set the pan about slow frying.

As the oil peppered its flesh, she added a liberal dress of herbs and spices. Oregano leaf. Basil. Smoked Paprika. Then, Onion powder and, finally, Celery Seed. Inhaling the chemistry, satisfied she covered the pan, and reduced the heat to just enough for smolder; then, removing a palm sized chunk of Goat Cheese from its bin, she scooped out a couple generous swaths. This would coat the bottom of the dish, she decided, to melt later.

Just in case the squash might be a tad overripe she tossed a few drops of apple cider vinegar in the mix, to kill any aggressive pestilence. There were dishes in the sink and, motivation to wash them always at the mercy of aversion, she rationalized a bit of extra time for frying and soaped up around a third of these, letting the saucepan sizzle for about four more minutes. Zucchini was usually baked, anyway; extra time in the pan wouldn’t kill anything except the part she wouldn’t want disturbing her delicate gut flora.

Minutes later, ladling the now limpid legs onto her trusty Corningware plate with its molded handle, she took a flat knife and spread the Goat cheese up and over and around the entire mixture of zucchini and herbs, watching it melt and meld into the meal.

Eating this little dinner, she smiled. It was so good. Zucchini was, after all, naturally tasteless – the perfect vehicle for the reason she cooked like this in the first place. Really, cuisine was about flavor, nutrients and a texture carrier. Who wanted to melt cheese on a plate, then douse it with leaves of plant? Spreading everything that had both pungence and palatability across one generic summer squash meant that she could taste the divine yet give her teeth a reason to crunch.

She still had her teeth, all of them but one, in fact, and being able to chew voraciously meant that she was still quite alive enough to live in her own house and use a fork. Good enough reason for one bland vegetable to carry everything else worth loving, while she still had breath.

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© Ruth Ann Scanzillo 4/10/21. All rights those of the author, whose story it is and whose name appears above this line. Sharing by blog link, exclusively; no copying, in whole or part including translation, permitted. Thanks for being the honorable person.

littlebarefeetblog.com

MACARON.

Addiction drives the strangest behavior.

Mine isn’t booze, heroin or cocaine. Mine’s the one even lab rats choose first:

sugar.

The object of my affections had been ignoring me, all day. Petulantly. Enjoying my clamoring, ghosting to a narcissistic forte. By teatime, I’d hit critical mass.

Henceforth, because I needed a succouring fix, I did FIVE THINGS well out of my comfort zone. 1.) Without first placing a curbside pickup order, I drove to the Whole Foods Co-op; 2.) parked, and w.a.l.k.e.d. i.n.t.o. the store — something I had not done since M.A.R.C.H.; 3.) grabbed a sack of mini-peppers and some daikon radish sprouts, then headed for the bakery reach-in; 4.) chose a variety pak of chef made MACARON; 5.) rang out, waving to several I knew on staff, and side stepped out to my car.

Why so radical?

Macaron had proved the creme de la creme of confectionary. Only egg white, no flour, the premiere sweet for all gluten intolerants, and only a pro pastry chef could expertly craft each bite sized burst of scrumptiousness to the Parisian standard of perfection. Pre-Covid, I’d been known to drive 3 miles south after midnight, just to snatch the last batch at Wegman’s; but, the girl who made them at WFC had won my ribbon.

This month’s recipe was labeled (according to Customer Service) — “autumnal” flavorings. I’d already had this set, over a week ago – and, hadn’t been keen on it. My preference included: berries, and their cremes; vanilla, creme cheese, pistachio, and caramel. But, not….pumpkin. And, this set used pumpkin as a motif; even the creme cheese was tinted with the hue…and, the flavor.

But, you have to understand addiction. Sugah addiction. We dream of cookies and cakes, frosted confections… And, the piece de resistance is macaron. For us, reward for good behavior – and, even bad – is all about the taste buds. And, the receptors for sweet are everywhere; the tip of the tongue, the sides, the back, the flat surface, even the roof of the mouth. We can salivate to the point of orgasm, just thinking about sugar.

So, yah. Pulling up to the curb, I was giddy. Self-congratulating. After all, I’d savage the entire container of chicken salad first just to prove my nutritional planning was sound. But, two down, and three to go, the test would be: how many hours before all five macaron were dust?

My first selection: vanilla. Smoothe; cool; bright. Second: salted caramel. Texture, first; then, the rush. Number three: okay. Might as well get it overwith. Pumpkin puree.

First bite: Nawp. Was it the consistency ? Maybe a touch more creme to render the filling. What would normally gush from between two oh-so-delicate cookies felt more like a slurry at the bottom of a saute. On that note, I’d reached my A1C for the hour. Heck, for the evening. Two and a half down, I was sated.

You can have your spice lattes. I’ll take my pumpkin the only way it should come: in pie.

On Thanksgiving.

Even addicts have taste.

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© 9/11/2020 Ruth Ann Scanzillo.

littlebarefeetblog.com