I am going to post

I am going to post my recipe for Tuscan ragù later, but it is long and involved, so I am editing it and making sure that it is clear. Meanwhile, Ann sent me this recipe:

Hey Erik,

You asked me once for good ways to eat broccoli.

Here's a good one that I like.

Make pasta (fusili, penne, bowties, etc.). Squeeze Italian sausages out of
their casings and brown crumbled meat. Deglaze pan with white wine or
vermouth. Dice broccoli and add to pan with olive oil, Italian herbs,
crushed red pepper flakes. You can add some of the pasta water to the sauce
if it seems too dry. Sometimes I also add an egg for a creamer texture,
like you do when you make carbonara. Grate fresh hard cheese on top. Mmm...

I think I'll make this tonight.

-ann

The reason that Ann is sending me broccoli recipes is that a couple of years ago I decided to try to overcome my food prejudices. I decided to go through the list of food that I did not like and find the perfect recipe for it, and give it one last chance. Brussels Sprouts were first, and were excellent. So far the experiment has gone very well, and I have discovered some lovely dishes. Broccoli was conquered a few months ago.

The last one is eggs. I am fine with soufflé, quiche, and tortilla, and have no problem with raw egg at all. Beyond that level of egginess, however, all of my senses say "toxic! poison! do not eat!" To me hard cooked eggs smell so utterly unpleasant and foul the idea of eating one nauseates me a little bit. Same (times 10) with egg salad. I have to change the subject, as writing this is making my saliva glands feel funny. It is that strong an aversion.

Ann, who is a very good cook, sent me this recipe. It sounds good, and I think I will try it (after a stop at the farmers' market). Since I have been very busy today, and will probably not post the ragù recipe until later, I asked her if I could post it. Buon Appetito!