Tuesday, December 10, 2013
I'm not much of a cook, so when we invited a few friends over for dinner I told them to expect pasta. My wife, also not much of a cook, was in charge of the appetizers. In a fit of inspiration she sprinkled a flatbread with truffle oil before putting it in the oven. It turned out well, it even had a faint smokey taste, a byproduct of the oil that dripped all over the bottom of the oven, which subsequently belched black smoke until a few moments before all of our guests arrived. And when they did, of course, I was the one standing in the foul-smelling kitchen and preparing our dinner.