Three’s Company_(0)
It was going on six in the evening as I stirred the pasta sauce one more time, making sure the cheese didn’t stick to the bottom of the pan. Next I lowered the heat on the boiling rotini, making sure to cook it through, as I am no fan of al dente, as so many chefs seem to supply. It wasn’t a fancy meal, but the chicken had been fried, and the Italian seasoning wafted up from the serving plate, the pasta sauce simmered on the burner, keeping it from congealing into a brick, and the noodles awaited their coating at a moments notice. Soon the wife would pull into the drive, and slog her way into the house, weary from a long day at the office. It was always my hope a good meal …