Katie Doyle, Girl About Town

Monday, Nov. 08, 2004 - 1:35 a.m.

Okay, let's get the political outta the way right now. If you aren't aware of the discrepancies in Ohio, please go read Hunter's diary at Daily Kos. You might want to do that too, if you're flipping out over Kerry's concession speech. You can then turn the betrayal dial down to a 1 or 2, from the 10+++ I'm sure you've got it yanked up to. And if you know Ohio voters, it can't hurt for them to file with the state for a recount. Takes 5 in a county for that county to have to manually recount the votes.

And no, I'm not lettin' go of this any time soon.

Okay. Thus endeth the political part. For today.

So, let's say you are making spaghetti sauce. From scratch, because you are a real woman, and real women do NOT open cans of ragu, pour that on meat, and pronounce it sauce. That is not sauce, that is a travesty. However, this is not about that, so we'll move on. Let's say you are making spaghetti sauce, and about halfway thru the simmering process, which you know isn't enough time, but the last time you made it, the sauce wasn't quite right, and since you are famed far and wide - and by far and wide, I mean all the way across The Valley to Eagle Rock - for your delectable, perfectly seasoned and savory spaghetti sauce, you're a little paranoid that maybe you've lost your edge and sense of taste, and that like last time, this time there might be something missing. So even though you know better, you taste the sauce at 10 min., before you put the pasta in to boil so that it will all come out and just the right, perfect time.

Hm, you say, I think that might be a little bland.

But what could be missing, you wonder. You've added all the right spices. Granted, you were a little short on marjoram, and you didn't chunk in quite as much chervil as usual, but even though that shouldn't make that much difference, there's a decidedly plain, tomato saucey taste that just really needs some spiffing. So despite your best judgement, you chunk in some oregano, and then, for good measure - and here is where you really ought to stop and reconsider - you might be tempted to reach for the Caribbean Rub and toss some of that in, too.

Do NOT do that.

Oh, you will be tempted, my friends. That rub has some good stuff in it. You might think, you know, this sauce needs a little zippiness, and Caribbean rub is just the right ticket to zippy.

But you will be wrong, my friends.

And there is nothing weirder than Caribbean-flavored spaghetti sauce.

I've been to the edge of that madness and savored the flavor so that you, dear readers, will not have to. So save yourselves. Stick to basil.

Peace out,
Katie

ps. recipe for sauce available on request, but you really should leave me your email address, if you want it (KIM)

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Yesterday's News - Next Stop

In which Katie shares sad news - Wednesday, Apr. 01, 2015
In which Katie returns after a very long absence - Monday, Jun. 25, 2012
In which Katie pokes her head in and brushes some of the cobwebs away - Thursday, May. 06, 2010
In which Katie asks you to write your congressman again. - Monday, Jun. 02, 2008
In which Katie asks you to please click the link and send the message to protect the rights of artists - Wednesday, May. 21, 2008