From JASON PETERS
Front Porch Republic Blog
There’s a story (if memory serves) about a little spat that affected the greatest and best-dressed rock band ever.
(I confess that, given the inveterate mendacity of consciousness, one never knows for sure whether one is being ironic or sincere.)
During a rehearsal or a sound check or something, Neal Schon was wailing away on his guitar, as was (and is) his wont—and long may he wail—when the ever-humble Steve Perry came over and turned his amp down. “They want to hear the voice,” Perry said, pointing to himself. “The voice.”
Divorce was inevitable, and eventually it came, and I, like many whose musical tastes are impeccable, regretted it. But still there are days when, standing in my kitchen, inching toward the vital late-afternoon decision as the lights go down in the city, I want to hear both the wailing guitar and the soaring pinched voice. And that can mean only one thing: I’ve decided to feed the troops some carbonara (and maybe hope for some lovin’, touchin’, and squeezin’).
That this culinary delight (not to mention this melodious word) is not on the lips of more people is a mystery, given how good it tastes and how simple it is to make. Of course you can make it more complicated if you want to, and that’s okay by me (first rule of cooking to music: more time in the kitchen is better than less). Any way you want it, that’s the way you need it.
Carbonara makes use of two important staples that, were I the head of the USDA, would be food groups unto themselves: bacon and eggs. (Bacon! Is there anything it can’t do? And, O, thou egg! How noble in design, how infinite in flavor! In form and moving how express and admirable!)
Faithful reader—and even you, my enemy, benighted though you be—hear the words of the greatest and best-dressed rock band ever: be good to yourself. Make your move across the Rubicon.
Get a pound of bacon. More Carbonara…