We enjoyed a nice bottle of Chianti (the good kind, no straw basket) with sauteed peppers and house-made sausage, hot-from-the-oven garlic bread, fresh salads, filling pasta and an extremely well-prepared filet.
And as I was riding home that night, breathing in the intoxicating aroma of the doggie-bag of still-warm garlic bread resting on my lap, I had only one thought on my mind . . .
Man, this would make some awesome bread pudding.
* * *
Speaking of which, remember when I asked you to share your cooking horror stories a few weeks ago after I admitted my own garlic bread pudding fiasco?
Well, here's a doozie . . .
"In our household my father hardly ever cooked," writes David Simpson. "He didn't have to because my mom was a great cook, so when he did, it was something special. On this occasion, my dad had gone to the store and picked out a large pork tenderloin. He had cooked it nice and slow all day."
At this point, David explains they had a fireplace in their basement that didn't have a gas starter in it. So at the ripe age of 12, he decided it would be a good idea to use a little gasoline to start fires.
"So I would grab an old wine bottle, you know the good kind with a screw-on lid, and go to the shed to fill it up. Later on that afternoon, my mom was straightening up and - unbeknownst to me - picked up the wine (gas) bottle and put in the fridge.
"So back to the pork roast, Dad had taken the roast out of the oven and decided he would finish it off with a little wine."
"Later, I bounded in the kitchen and smelled the distinct odor of gasoline and saw the roast lying in the sink. I shot out the kitchen door hoping he wouldn't
know it was me who had put the gas in the bottle," he said.
"But fathers have a very keen instinct and, even though I have three older brothers just as capable of doing something so lame-brained, he knew it was me. I don't remember how I was punished, but I do know that I never put gasoline in anything but a gas can ever since."
David, you win.
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.dailymail.com/foodguy/.