Virginia Tadrzynski wrote:
> How many have started out making something you KNOW you bought the
> ingredients for and then found out you didn't have them (son "THE CHEF"
> raids my pantry without asking all the time).

I recently made a HUGE pot of tomato sauce with good Italian sausage.
Probably 20 quarts or so in one huge batch. I barely have any left in
the freezer because boychild comes home with a bunch of his fraternity
brothers and they cook and eat (or is that *I* cooked, and they reheat,
lol). He'll bring all these guys over to cook and eat, yet when I
suggest they hit the hot tub my son acts like "ewwwwww mom.. guys don't
hot tub together" yet they do apparently cook together. Does that make
sense? I enjoy having them here. Well, I have to share that one night
one of the guys came over and they raided my asparagus to go with
whatever else they made. He made the best asparagus I've ever eaten just
by sauteeing the whole spears in butter and drizzling it with lemon
juice. It was out of this world! When I do asparagus in a pan I have
always used olive oil, and sliced it in one inch sections on a bias,
seasoning it with salt and pepper. His was wonderfully refreshing,
bright green, cooked al dente. I've been buying a lot of asparagus at
Sam's Club lately.