December 10, 2020: Fresh pasta
The difference in texture and flavor between regular old dry spaghetti and freshly made spaghetti is like the difference between a frozen, dried-up mammoth carcass you dug out of the melting Siberian tundra and a freshly cloned live wooly mammoth rampaging through the secret corporate lab that created it. There’s simply no comparison.
Tonight we’re serving our fresh, house-made spaghetti with a plate of cheesy, marinara-y chicken Parmesan. Some of you may remember this dish from the Boot restaurant, although like all memories of the Before-fore Times, it seems more like a beautiful hallucination, doesn’t it?