Meanwhile my life has been permanently changed by the discovery of the spiralizer, a kitchen device that transforms a zucchini into spaghetti.
What joy. What delightful culinary alchemy. In my wife’s family there is a mildly chiding remark employed when someone states the obvious. Hai scoperto america. You discovered America. So, all right, the spiralizer (I will never tire of using that term) is old news. But to me, it’s new news.
It’s lightweight. Its dies are razor sharp. My first time spiralizing I drew blood, my own, twice. The shiny white easy-to-clean appliance wasn’t exactly covered with gore. But if it was, so what. A quick rinse under the tap, and blood’s away. Easy to use, easy to dismantle and clean, easy to mantle.
I’ve spiralized twice now. Second time, caution was observed and I came away unscathed. Now, to the eating. Spiralizing will reveal new worlds. What to spiralize? What to do with spiralized stuff? This spiralized zucchini, I’m eating it raw, with arugula and chopped tomato. Olive oil, red wine vinegar, sea salt. I used to think, How did we live before arugula? Now I wonder, How did I live without a spiralizer?
A year from now, will it still be special? Or will it fall onto the junk heap of other kitchen devices like the cap snaffler, egg cuber, roll ‘n pour, alli-grater, pancake pen, electric hotdog slicer, Oreo dipr, the one click stick butter cutter, the battery-operated spaghetti twirling fork, the condiment gun?
I predict the spiralizer will last. It will stand the test of time. I spiralize. Therefore I am.
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