CART (0)

Your Cart is Empty

You are $99.00 away from free shipping!

You did good

BY John Blase Journal
BY Samuel Martin

That’s what she said. Really, that’s what she said after finishing the plate of pasta and marinara. I smiled and said, “Thank you.” I didn’t grow up with an interest in cooking. I liked to eat (still do), but for most of my life I was content for someone else to prepare the meal. That’s changed as I’ve grown older, and while I’m a far cry from a chef of any kind, I do like to try my hand at recipes. It’s a very sensual practice, as in “the senses” are heavily involved—sight, taste, touch, smell, even hearing (there’s something about the sizzle of hot olive oil when you add garlic). Plus there’s a rich warmth in being able to plate that pasta and marinara or beef bourguignon for someone(s) you love. I think the word is “satisfaction.”

I’ve considered taking some cooking classes, and while that may happen in the future, for now it’s just me and a recipe in the kitchen, learning, one step at a time. I’m still quite clumsy and probably tied too closely to the recipe. But I’m fine with that. As I said, I’m learning. So far, this is the best marinara recipe I’ve found. I got it from my friend Kelly, and she got if from somewhere she can’t remember. It’s a good way to warm up a cold winter’s night, and the belly of somebody special.

Recipe

More from Journal
Journal by Samuel Martin
A Blizzard of Love
That’s what she said. Really, that’s what she said after fini...
Read More
Journal by Samuel Martin
Oh, the places we'll go
That’s what she said. Really, that’s what she said after fini...
Read More
Journal by Samuel Martin
Gezellig
That’s what she said. Really, that’s what she said after fini...
Read More