When I was 3 yrs old my mother put a hot piece of Chef Boyardee ravioli on a squishy buttered slice of Wonder Bread, folded it over and handed it to me. Heaven w/ cold Bosco chocolate milk!
I was 5 when my father took me downtown to a Chinese restaurant, where I was served cooked mustard greens. It was spicy and unlike anything I had ever tasted before. I associate the experience with exotic foods and it began me on a lifelong quest for more culinary adventures.
![[VINTAGE MORELS] adventures with a home cook](https://substackcdn.com/image/fetch/w_80,h_80,c_fill,f_webp,q_auto:good,fl_progressive:steep,g_auto/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ffa5d998f-e036-4ca5-8421-d2d7bc6558e2_335x335.png)
![[VINTAGE MORELS] adventures with a home cook](https://substackcdn.com/image/fetch/w_36,h_36,c_fill,f_webp,q_auto:good,fl_progressive:steep,g_auto/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ffa5d998f-e036-4ca5-8421-d2d7bc6558e2_335x335.png)
Chopped egg. I was easily pleased.
When I was 3 yrs old my mother put a hot piece of Chef Boyardee ravioli on a squishy buttered slice of Wonder Bread, folded it over and handed it to me. Heaven w/ cold Bosco chocolate milk!
I was 5 when my father took me downtown to a Chinese restaurant, where I was served cooked mustard greens. It was spicy and unlike anything I had ever tasted before. I associate the experience with exotic foods and it began me on a lifelong quest for more culinary adventures.
So are you an expert on Chinese food as a result?
Not an expert, but exceedingly fond. Especially Sichuan.