It feels like Week 19 of the heat wave. Seriously, ridiculous. It’s too hot to stay in and cook. Baking seems ludicrous. Even making a pot of chili in the afternoon (to serve later with grilled hot dogs or hamburgers) feels like too much – which reminded me of the Cuisinart. It sits on the counter every day and we rarely use it. Why did I forget about the Cuisinart?

I love the Cuisinart. I particularly love the slicer. And having remembered it, I’m now on a cooking and no-cooking cooking binge, if you know what I mean. Last night I threw little red potatoes into the Cuisinart (using the slicer blade), poured them into a porcelain casserole dish, drizzled them (understatement) with grape seed oil, salt, pepper, and a little bit of fresh rosemary.

Where I live, it is very, very cold. There are icicles on the trees, cars must be started at least 10 minutes before one actually wishes to make the first foray of the day, and everyone has boots with tread, a shovel, and backup pair of gloves. This morning, sidewalks and streets were covered with a sheet of ice, and we semi-seriously contemplated getting to church by sliding down the hill from our house. (Not that my life is all that Norma Rockwell-ian, but we actually do live at the top of a hill, and our church is more or less at the foot of said hill).

On a Sunday night when it’s been gray and cold forever, and the promise of the holidays is gone along with the first, unsullied snow, dinner needs to provide more than fuel. Demoralized persons (particularly those returning to school tomorrow after a blissful vacation) require something to lift the spirits in a way that cannot be accomplished with meatloaf or macaroni. Saving the demoralized requires something a little more interesting, a little more labor-intensive, and definitely farther outside the box.

Sometimes the best gifts are ones that are home-made. I was especially charmed by this cookbook Paul Mones made for his son. Now, if he'd only teach my kids to cook! -- Amy Ephron

ALL THE BASICS YOU NEED TO KNOW TO BE ON THE ROAD TO BE A GREAT COOK

BASIC SPICES AND COOKING ITEMS YOU SHOULD HAVE

KOSHER SALT OR SEA SALT
BLACK PEPPER

GARLIC POWDER (NOT GARLIC SALT)
ONION POWDER
RED CHILI FLAKES
CHILI POWDER
CUMIN POWDER
CORIANDER POWDER
CINAMMON
SOY SAUCE
BALSAMIC VINEGAR
CANOLA OIL
BOX OF CORNSTARCH
MAPLE SYRUP (THE REAL STUFF NOT CORN SYRUP SHIT) OR HONEY
KETCHUP
TOMATO PASTE
HOT SAUCE OF YOUR CHOICE
POLENTA (INSTANT KIND)
BROWN OR WHITE RICE OR QUINOA
1 BAG OF FLOUR

*BOX OF ARM & HAMMER BAKING SODA THAT YOU OPEN UP AND PUT IN BACK CORNER OF REFRIGERATOR ON FIRST SHELF – GREAT FOR ABSORBING ODORS - CHANGE EVERY MONTH IF POSSIBLE – ONLY COSTS LESS THAN A BUCK AND WHEN FIINSHED PUT DOWN GARBAGE DISPOSAL – CLEANS IT WELL – ALSO PUT USED LEMONS DOWN DISPOSAL AS WELL.

It’s funny how years ago when I made an easy baked Italian rigatoni dish, a jar of Ragu seemed to work just fine. Now, I can’t even remember the last time I purchased a jar of pasta sauce.

There must have been a time when I was inspired to try making a sauce from scratch. Once I discovered how easy it was to produce a fine tasting red sauce to spoon over pasta, I began experimenting until finally, Rich Red Sauce for Pasta was the recipe I wrote in a little book that holds my recipe collection.

As you read the recipe you'll probably stop when you get to the garlic. Sixteen cloves of garlic? That’s right. You'll be so surprised as you eat the sauce – you’d never guess it holds that much garlic.