Kev:
I just read your ravioli write-up. Lots of pleasant memories – particularly of helping my grandmother make ravioli from scratch in her big kitchen in the old family house. Damn, now I’m hungry. Time for a chunk of parmesan. For a big boy, you're still in the minor leagues when it comes to scarfing down blocks of the stuff. I put it away in pieces 10 times that size, and have a debit account at Wood & Brick to prove it. Must be the Italian genes.
Regards,
Sperwer
For what it's worth-- I ate the entire wedge that very evening (technically, morning), all in one sitting, after first allowing a few hours to pass: had to digest that maginficent ravioli dinner. Every Parma-bite was goooood.
Maybe we should have a Parmesan-eating contest... nah, scratch that. The point is to appreciate the cheese. We each do that in our own way, I guess.
Just imagine how the Swiss stare in horror at how I consume Gruyère.
_
No comments:
Post a Comment
READ THIS BEFORE COMMENTING!
All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.
AND A NEW RULE (per this post): comments critical of Trump's lying must include criticism of Biden's or Kamala's or some prominent leftie's lying on a one-for-one basis! Failure to be balanced means your comment will not be published.