that's why they're called creamy

i've always loved cream soups. carrot, pumpkin/squash, tomato, celery, mushroom, even peas (which ordinarily, i loath with a vengeance). chowders are also wonderful. as long as its creamed, i'll have second helpings please. the problem with creamed soups is that they're not always creamy. i hate it when my cream of pumpkin is runny. there's a reason why its called CREAM in the first place. a lot of times i want to run into their kitchens and scream at the cooks but because they might spit or do some other nasty thing to my entree, i don't. bummer. i'm guessing that maybe the soup they have on stock just got too creamy so they had to water it down a bit, but that's no excuse. look, dudes, i'm paying for CREAMed soup!

ATTENTION ALL CHEFS!!!
Please make sure that creamed soups are served creamy. otherwise, take them off your menu and just serve consomme's.

now, please don't sneeze on my pasta.
thank you.

for the love of chicken parmigiana

chicken parmigiana. ahh... just the thought of it makes me smile. it's what i always order in my favorite italian restaurant, Italianni's. no need to browse the menu because there's only one dish as far as i am concerned. the sauce of the pasta has the tomato-ey taste that's just perfect for me. the chicken is tender and the parmigiana is topped oh so generously. yummy! of course, my other must haves at Italianni's are the toasted bruschetta, stuffed mushrooms, pork chops au poivre, and of course, mango panna cotta for dessert. my boyfriend once asked me if i think that i'll ever tire of Italianni's chicken parmigiana. i replied with an emphatic NO and added that if i had my way, we'd be having dinner at Italianni's every night. he laughed and said "i should've known". ever the supportive and spoiling boyfriend that he is, off to Italianni's we went with me already tasting the chicken parmigiana and mango panna cotta.