Column Classic: Just Desserts
By Lisa Scottoline
It can be a problem when your kid comes home to visit. You’re not used to living together, and even the littlest thing can cause a fuss.
For Daughter Francesca and me, it was dessert.
We’re finally on the same page, food-wise, which is a nice way of saying that we’re both trying to lose weight, so we’re eating healthy foods. She’s home this weekend, so for dinner I made politically-correct pasta. By which I mean, I sautéed a few tomatoes in olive oil with whole cloves of garlic, and when the mixture got soft, I took it out of the pan and dumped it on top of whole wheat spaghetti.
By the way, the best thing about this recipe, which I invented, is that it uses garlic without having to chop it up. I hate it when my fingers smell like garlic, and I don’t buy garlic already chopped, because that’s cheating. But this way, if you toss whole cloves in the pan, they get mushy, and you can mash them with a fork. Mashing is more fun than chopping, and doesn’t involve your fingers.
You pay nothing extra for these culinary tips. Read the rest in my bio.
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