Quite true, but it’s also true that a properly made Spaghetti Aglio e Olio is a beautiful traditional Italian thing. I tried making a lazy version just using Provencal herbed garlic butter, but it was way too bland. Needed much more garlic.
Individuals from any particular ethnic region will of course have individual preferences that don’t conform to the general stereotypes of that culture’s cuisine. But her inclination to “cut up” spaghetti ( ) is suspicious, and her aversion to garlic on top of that suggests to me that an investigation into her ancestry will reveal a close family link to Dracula.
Of course. But a single clove being sauteed gets complaints?! And no, she’s not pregnant–if she is, Mary has nothing on her (over 60, complete hysterectomy in 1995).
My favorite Trillin anecdote was about the time he attended a block party where people brought their home-prepared dishes to share with neighbors. He was eating someone’s gazpacho and discoursing on the differences between it and authentic gazpacho, when it dawned on him that the key difference was that his neighbor’s gazpacho tasted better.
) is suspicious, and her aversion to garlic on top of that suggests to me that an investigation into her ancestry will reveal a close family link to Dracula.
