HUNGRY GERALD

BSK usually makes fusilli-shaped pasta drenched in a tongue tingling blue cheese or gorgonzola (or  roquefort) sauce. That was BSK’s meal plan tonight after double header dinners of meatloaf. But alas, no blue veined cheese in the fridge. So, innovative BSK created a mix of feta and goat cheese enhanced with loads of capers and a sprinkling of Aleppo pepper (for heat). This was added to BSK’s usual pasta sauce mix of olive oil, stock, garlic,onions, parsley and other herbs.  Dinner was a delight, a pleasant riff on a favorite dish. As HG relished each bite, HG was reminded of the New Yorker cartoon: A Penne speaking on the phone: How you doing, Fusilli, you crazy bastard?