Thoughts From My Dad, the Founder of the DeathbedFood Movement
As some of you may know, my most recent blog post was about the incredible experience I had at Sotto Restaurant in LA where I discovered a new DeathbedFood – their Casarecce Pasta (lamb ragu, egg and pecorino) – which I equated to a gourmet mac & cheese.
My Dad read the post and came back to me with:
Read your latest blog on Sotto. Very impressive. However, here’s something to think about — in your first paragraph, you wrote “….. unlike no other.” I’m wondering if that should read “……like no other.” I’m not sure and maybe there’s no difference.Also, I don’t think you remember the mac & cheese dinner we had our first night in Switzerland. It came with hot apple slices. If you remember it, how would that dish rate compared to the LA versions.
Two points:
- Grammatically, he is correct. I should make the grammatical correction but, to remain authentic to you, my dear Readers, I’ll leave it as is.
- About the food … he is absolutely correct. The mac & cheese that night in Switzerland was outrageously good. More than the clarification, though, I think the best thing about his observation is that it shows his (and my) Foodie roots. He’s in his 70s and remembers one dish we had on our first night in Switzerland which was over 15 years ago! Granted, that dish was amazing but I didn’t remember it until he prompted me … and I’m quite a bit younger 🙂
So, thanks Dad – for the grammar help and, more importantly, for the Foodie craziness you helped to instill in me.
Coming soon … Foodie DeathbedFood retrospectives from my Mom!