Dear Readers. Back in 1967, the reigning queen when it came to Italy Food was this woman.
Now this isn’t the first time this blog has fallen all over itself pointing out the Italy food cooking expertise of Ruth Conrad Bateman, but, obviously, this blog just can’t get enough of Ruth Conrad Bateman! And who could?
Let’s look a little closer at Ruth’s deep understanding of a country you may or may not have heard of before called Italy. Here is just a smattering of Ruth Conrad Bateman’s Italy food wisdom. Ruth says:
Good advice, Ruth Conrad Bateman. So allow this blog to summarize Ruth’s wonderful advice, if it may be so bold:
- When Italy people get sauced, they want more pasta than sauce, and they like their pasta dressed in butter and cheese.
- When American people get sauced, they want more sauce than pasta and they don’t care what it’s wearing.
Next here’s Ruth Conrad Bateman’s explanation for how Italy people cook eggplant the Italy way like Italy people do.
Good advice again, Ruth Conrad Bateman! (How does she do it?) So allow this blog to summarize Ruth’s wonderful advice for broiling Italy Egg Plant, the Italy way, if it may be so bold:
- Broil some eggplant
And finally, Ruth Conrad Bateman sets us straight about Italy Meat Sauce Bolognese:
Ruth tells us that this recipe for Meat Sauce Bolognese is made of Italy Bologna in the town of Bologna which is the Eating Capital of Italy. This blog doesn’t even have to look at Ruth Bateman’s recipe for Meat Sauce Bolognese in order to summarize it:
- Even though this Italy recipe is full of Italy balogna
- It will never be as full of Italy balogna as the weird and wonderful Italy Food Expert Ruth Conrad Bateman!
Uh oh . . . is it this blog’s imagination or is Ruth Conrad Bateman giving us the Italy evil eye?
Uh . . . this might be a good time to bid you Salve! Dear Readers — which is Italy talk for “bye”.
Now . . slowly . . . very slowly . . . let’s just . . . back out . . . of . . . the . . . . room . . . shh . . .
Until next time . . . I love you.