Cyndi started this blog to talk about memories, and food, and food memories, but her food skills are much more advanced than mine, so I’m here to introduce the simpler side (of food, and of memories.)
You don’t have to call me Dr. J, even though I do have an awesome jump shot and a cool hairdo, much like 70’s icon the other Dr. J. (The name came about when an undergraduate class all called me Dr. J, and I made some basketball reference. They looked at me blankly, and very carefully explained to me that they called me Dr. J because my name starts with J. They had never heard of Julius Erving. I felt old.)
I’ve taken over this blog post to tell you how cooking really works. Cyndi is a fantastic cook, as you can see by what great shape I’m in. Hey, pear-shaped is a shape. But the point is, she’s an excellent cook. It’s just that real people can’t cook like that. She’s got what seems like hundreds of spices, and she can somehow know which one to use! That’s not natural. I will now bestow upon you all the spice knowledge you need. There are only three spices: salt, pepper, and Tony Chachere’s More Spice.