Specialty

E says my specialty is any dish too hearty to be called soup and too saucy to be called pasta. Stew isn’t quite right either, as it implies meat and my specialty is often vegetarian. So we just say “my specialty.”

Tonight the heartiness is alubia blanca beans, the sauce puréed yard ratatouille from the freezer, the pasta macaroni. I’ll top piping hot bowls with parsley, Greek feta, a dusting of red pepper flakes, a swirl of olive oil. On the side, a lemon Spindrift.