Every night, as the sun makes its swift departure behind the neighbor’s roof, J drops his light saber and comes nosing around me as I get pans moving around in the kitchen.
“What’s for dinner?”
If, as happens 6 out of every 7 days, I answer (in my best Mrs. Cleaver voice): “Why, all your favorites, dear; chicken nuggets, scrambled eggs with pickles on top, and a great big pile of French fries”.
“Oh, boy, Mom, thanks!” (gives me a big bear hug, and skips off to wash his hands).
HA! No, sillies, that’s not what happens.
Basically if the menu consists of anything other than Carbonara, he falls on the floor in a raging, apoplectic fit. Kind of like Jake La Motta during the steak scene in Raging Bull, except he doesn’t throw any food at my head (that would merit a time-out, for sure).
I have to admit, that Carbonara is also one of my all-time favorite comfort foods. My husband holds the title of Official Maker of the Carbonara, but lately, I’ve tinkered with the tried-and-true recipe (because that’s what I do), and now have made it even more comfortable and delicious.