“Isn’t this just Beefaroni?”
That is the question I got after I spent hours last night, slaving over a hot stove, making a nice dinner for my husband. Well, it didn’t take hours to boil the Cavatelli, brown the ground beef and toss it all together in a saucepan with Paul Newman’s Tomato & Basil Pasta Sauce.
But, I had to stir that Cavatelli for 15 full minutes. My arm got tired.
“No. It is not just Beefaroni. It’s much more than Beefaroni. It’s Cavatelli!”
“What’s the difference?”
“The fact that I made it. From scratch!”
“You didn’t make it from scratch!”
“Did I open a can? No. Eat it and praise me!”
Which he did, by getting a second heaping helping and then lying on the couch moaning for the next hour and a half because he ate too much of my Cavatelli because it was so good.
I love the idea of cooking more than I actually like to cook. Because every time I do, I do not get the appropriate recognition. I am not the martyr type. I do not spend my life running around doing things for other people in order to make myself feel good. Because I learned a long time ago that when you do that, all you get are questions like, “Isn’t this just Beefaroni?”
Or, “Uh, ew?”
I do things that make me feel good. Like whacking on a jar lid with the handle of a butter knife, opening a jar of pasta sauce. I love doing that! I don’t need no man to open my jars. Although it would be nice if one would step in to stir the pasta every now and then so I could get some rest.
That’s not to say that I don’t like making some things from scratch. I do. For myself, apparently. Last year I made an apple pie from scratch and ended up eating the whole thing myself right out of the tin. Because I learned, after I had made the pie and after years and years of family life, that The Skimmer and Blue Kid don’t like apple pie.
Not only are they horrible people. But, they are un-American.
Same thing!
Right now, I am growing hot peppers in my garden because I was thinking of making my own hot sauce at the end of the summer. Not for me. I’m not a hot sauce fan. I hate the stuff. It's too hot. I’m doing it for Blue Kid. He’ll put hot sauce on anything. Steak, eggs, potatoes. Anything I've slaved for hours making for him. I don't like what I've found reading the recipes, though.
This one says...
Tabasco lets them ferment in a wooden barrel for three years but most of us don't have a constant temperature salt mine to do this.
Not only do I not have a constant temperature salt mine. I don’t even have a wooden barrel.
And this...
You will have to keep a sharp eye on the chiles to avoid mold. To make it easier I put 1/3 cup white vinegar (5%) on top of the chiles after the first week, helps to fight mold and/or mildew.
If there’s one thing I like less than cooking, it’s cleaning. My arms get even more tired scrubbing off mold and/or mildew from the shower walls than they get from stirring pasta. An utterly thankless job. So, I’m not fighting off mold and/or mildew while cooking.
And, may I ask, 5% of what?
This is my favorite one.
...Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there. Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful, though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists. WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful.
But, it's my favorite only because of the writing. The thought of me trying to avoid my nose, eyes and mouth while preparing this sauce scares me. If anyone would set their face on fire with a bunch of hot peppers, it would be me. I forgot about my klutzy ways when I decided to grow hot peppers to make my own hot sauce that I would never touch because I hate hot things.
And there's this one. I got excited. Looks so easy! As long as I'm careful and can wait until I retire for my son to be able to get a taste of it.
3 c Distilled white vinegar
2 lb Cayenne OR jalapenos Seeded and chopped
2 ts Salt
Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months.
Three months? Three months?! There’s no instant gratification in that! The Skimmer and Blue Kid may be horrible and un-American, but I am not. I want what I want when I want it. Which is usually now or sooner. And if that’s not the true American spirit, I don’t know what is.
It takes 70 days just for the peppers to grow! I am showing the patience of a saint by that alone.
So, let me get this straight. I’ll have to wait 70 days for the peppers to mature, then wait at least another 90 days for the concoction to do whatever it is it does in some dark cabinet. At least 160 days. At least five months! And on top of that, it might grow mold and/or mildew?
No, thanks. I’ve decided to stock up on Tabasco®. They’re the ones with the constant temperature salt mines. They’re the ones with the wooden barrels. They're the ones with all that time on their hands.
I'm not going to go through all of that work, possibly burn my face off, then wait at least five months for Blue Kid to look at me and say, "Isn't this just Tobasco?" That would be so far from the appropriate recognition, "Praise me!" would be only the beginning of the words and phrases I would use that end in exclamation points.
Plus, Tabasco's got those cute little bottles! And I can twist off those caps without even having to use a butter knife.
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