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Weekly Contest #355
Like every other Sunday, three contours sit on the table. The round cherry wood piece I bought at a flea market last month, is covered in dishes of baked potatoes and lamb, green salad (just for show), bread, artichoke dip (swimming in olive oil), roasted red peppers (swimming in balsamic vinegar), and fusilli with arrabbiata sauce. “You see what a difference it makes when you make the sauce with fresh tomatoes?” My mother says satisfied while forking one piece of pasta.“It doesn’t make a huge difference; it just takes ages to make.” I respo...
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