There are a couple of tricks in this article I am going to try in my own kitchen. As we get older, I am finding we need to amp-up the flavors in our foods to keep them appealing. Some say this is due to worn out tastebuds as we age, but I think it also has to do with providing a variety to our palate to keep food interesting and delightful. — Douglas
I love pasta in all its forms. Recently, I’ve become obsessed with a Youtube channel called Pasta Grannies, which is about (you guessed it) Italian grandmas making all kinds of pasta types. One of the first videos I saw was of a Pasta Granny making su filindeu, or “threads of God,” a Sardinian pasta type that is typically served in a rich broth as a soup to feed travelers on pilgrimages.
Read Literally The Best Mix-In for Pasta Ever via Spoon University
An interesting link found among my daily reading