Nothing better after a week on the road than a home cooked meal even if it is a day old.
Some things age well. Cheese. Wine. Me.
In fact, I've resemble an old cheese, but I digress. Today's topic is day-old spaghetti sauce. Something happens to a sauce when you refrigerate it overnight that turns it from a thin, watery, tasteless soup into a thick, rich, flavorful sauce. Actually, I'm being overly critical of the freshly made sauce because it is very good to start with. It simply becomes scrumdiddilyumpcious on the second day.
Once, and only once, I tried making sauce in advance knowing that a day in the icebox would add that je ne sais quoi, but the steaming proto-ambrosia was discovered by a ravenous teenager and that was that.
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