A Bit Of Spring

Every now and then I get this strong desire to get in the kitchen and cook.  This past week was one of those times when the herbs and spices were flying around to make one of my signature dishes, Pasta Raphael.  (This online version is not the one I use as I replace  parsley with cilantro, remove all the onions in favor of shalots, and use tons of Parmesan cheese.)  The original recipe came from the spouse of a long-time friend, and continues to amaze those who sit at our table and taste it for the first time.  The fact it is so tasty, I hasten to add, is not due to me, but the fact the ingredients all blend to make a winning combination.  I still follow the recipe step by step, as that way of cooking is engrained in me from childhood.  But if needed I could make this in my sleep.  However the aroma of the garlic and shalots simmering in olive oil will waken the deepest sleeper.

Our dinner guest that night is a good friend who also now lives in the neighborhood.  Earlier there had been a message on the machine about what she could bring.  My standard line over the years of “bring yourself and a smile’  is always sincere.  So when she walked in with a bit of spring in her hands I knew there would be smiles for many days to come.