My rules for cooking

In fourth grade I invented the best food ever:

Shell pasta smothered in Chivo. 

For those of you who aren't familiar, Chivo—traditionally a baked potato topping—is a thick sour cream substitute flavored with chives. I think it's been discontinued.

The Chivo had a way of packing itself perfectly into every nook and cranny of the conchiglie, turning each bite into a dairy-free sour cream explosion.

It was groundbreaking gastronomy way before its time.

Image via CalorieCount.com

Since those days of early culinary experimentation, I've developed a slightly more sophisticated approach to cooking. But only slightly.

MARGARET'S RULES FOR COOKING:

• Season every component of the dish individually before combining them

• Keep everything PIPING HOT

• Chop things up really small

• Don't skimp on the onions

• Grind some black pepper over everything

I would also recommend that you keep a pizza (Freschetta if you're in the US, ChicagoTown if you're in the UK) in the freezer at all times just in case. 

Goodnight,
Margaret