Political correctness can go take a flying leap!
Especially when it affects my cooking.

There are many important things affecting the world today that you should be upset about:

Poverty.

War.

Famine.

Disease.

My making a pot of pasta sauce is not one of them.

Need I explain?

Okay, I will

One of my favorite things to make is a huge pot of spaghetti sauce and to graze off of it for weeks. There is nothing better than pasta that has aged a couple of days so the spices have had a chance to seethe.

Mmmmm.

So, anyway, I was driving by the large supermarket near me that most of the city’s immigrants use for shopping when I noticed a tall, very young man standing out in front of the store with a large sign. Thinking he was begging for money, I tried to step around him.

“Stop cultural appropriation!” he shouted as he stepped in my way.

“Excuse me ?” I said startled.

“Stop white appropriation of immigrant culture!”

“I am just shopping for dinner, young man. I suggest you protest somewhere else.”

“And, what are you making?” he demanded.

“Not that it is any of your business, but spaghetti.” I answered as I tried to get around him.

“A prime example of cultural appropriation!” he shouted.

Taken aback, I stopped.

“Are you high, Claree?” I popped out without thinking.

“I have no idea who Claree is but are you actually of Latin heritage?”

“No, Welsh, as if it is relevant. And, yourself?”

“Irish. So, how come you’re not celebrating your own heritage and polluting other cultures?”

Bridling my anger, I look him up and down slowly from the top of his ginger head to the bottom of his beat up tennis shoes. I also reexamined not only his sign but his chair and what appeared to be the remains of his lunch lurking there.

“Young man, let me give you some advice that might keep you from getting the shit beat out of you. First, Welsh food is a bit dull so never demand anyone eat it. The only duller food is Irish.”

He looked about to respond when I interrupted.

“Second, never accuse anyone of cultural appropriation when you are eating Taco Bell.”

The young protester shrugged a little guiltily at that and was about to open his mouth when I interrupted him again.

“And, finally, don’t let me ever hear you criticize another cook’s food because you will never ever have to worry where your next meal is coming from because I know how to make sausage and they will never find the body!”

With that, I was past him and into the store.

Oddly, he was gone when I came out.

NOW LET’S DO IT RIGHT:

Pasta with Olive Cream Sauce

Ingredients

1 lb. Fresh clams

1 cup olive oil

1 lb. Fresh shrimp

1/2 lb. Butter

1 qt. Fresh cream

2 lbs. Spaghetti noodles

Oregano

Rosemary

Basil

2 garlic cloves

Ground Parmesan cheese

Secret Ingredient:

Asafoetidae

1. In a large sauce pan, melt half of the butter.

2. Add the cream and olive oil and place on low heat.

3. Add Oregano and Basil to your taste.

4. In a large skillet, melt the rest of the butter.

5. Add the seafood, garlic and rosemary and lightly sautee.

6. Boil and drain noodles.

7. Add a pinch of asafeotidae to the cream sauce and seethe.

8. Just before serving, whip seafood mixture into cream base.

9. Serve over pasta with grated cheese and enjoy! Serves 8.
Copyright M. Hobbs 2018