By Maryanna Gabriel
The rolling words cacio and pepe caught my eye and I looked them up. It turns out to be an Italian pasta with the rather splendid ingredients of black pepper, parmigiano and pecorino - complete ambrosia (except there is no garlic).
Sundays always make me think of my mother for she prided herself in not serving a roast - rather she made spaghetti. We kids loved it. I continue the tradition, a form of ballast and connection to the past. As it is summer, I try to be lighter. I am making the linguine with chopped garlic scapes and snow peas from the garden and anything else that looks good along with the cacio and pepe. Yum.