Dis a makea you so hungry ifa
you clickade for de bíge.

Then, this ravioli again later ↓.

At about three years old I encountered my first ravioli. Little pasta resemblances in the sweetest, most delicious, red, mildly tangy sludge out of a can. I was in love at first sight with Chef Boiardi. I mean, Boyardee. BOI-RD. It was the first food thing I ever thought was brilliant. Little servings of meat inside, brilliant! The cans were brilliant too and you had to be brilliant to know how to use the utterly incomprehensible thing that opens them. The whole thing was genius. I understood then on the spot that I was born into a world of astonishing creativity. These ravioli, however, are both meatless and canless.

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