We had company over for dinner Saturday night. I spent half the day bustling around, tidying and cleaning, placing candles and choosing music. I burned a cooking CD (Music to Cook By, Vol. 1), and prepared to cook what our daughter, Rosemary, has dubbed my Red Carpet Sauce. “It’s Red Carpet,” she explained, “because it’s red and because you fix it on special occasions!” It is by far my favorite recipe and I can’t imagine growing tired of cooking or eating it. And, yes, I’m going to share it with you.
I love to cook. In another life I might have been a cook, scrubbing pots with salt or plucking fowl in some blueblood’s kitchen, wiping the sweat off my forehead with the back of my hand. I would be portly and red-faced from drinking too much on the sly, probably. And I would have had five strapping sons and one daughter to boss around, and a spry little husband who played the fiddle but was crushed under an ox cart in a tragic accident.
In this life I am not a cook in a blueblood’s kitchen. I am the blueblood, but I don’t act like one due to a costume malfunction with my persona, which has been tattered from too much abuse over the years. So when I cook in this life, I am happy, because I don’t need a costume and I have two well-used aprons from Williams Sonoma, and can decide whether I feel all pink and girly, or all paisley-green-and-blue.
I went paisley-green-and-blue and listened to music from the 1960s all the way up to last week’s music. I dance when I cook, and I also sing loudly. This is how people know I’m happy: I’m in the kitchen. I’m singing. I’m dancing. And I smell like garlic and onion.
This Red Carpet Sauce takes hours to make and simmer. It fills the house with its aroma, and we’re all as happy to eat it each time we do as we were the first time we fell in love with it, when I cooked it from a recipe in my favorite Italian cookbook, which my daughter Fern gave me for Christmas one year. Give me a book as a gift, or a cookbook or a pen or notecards and I am a happy woman. I will settle for beautiful, astounding jewelry, though.
Sage and Rosemary wanted to help this time, and so they did, learning to use sharp knives and cutting onion, stirring the garlic, chattering and sometimes singing out loud too. Part of the sauce preparation involves removing Italian sausage from its casing, which is messy work. I lay the sausages out on a board and get a small, sharp knife, and slit the casings open, exposing the sausage. Then I have to pull the sausage out and drop it by bits and pieces into the already simmering garlic and onion and olive oil.
We got to the uncase-the-sausage part, the messiest part of cooking this sauce. Most of my daughters don’t like doing this part, for the ones who live nearby or at home and are likely to help are Virgoesque little prima donnas who can’t stand to get their hands or any other part of themselves messy. I always do the sausage myself, for I have no problem with Messy. But this time, 11-year-old Rosemary begged to uncase the sausage.
“Please, Mom! I want to do it!” she implored.
“Honey, it’s very messy. Look, see how it gets all over my hands? Not only do you have to pull it out of the casing and touch the casing, but it sticks to your hands sometimes, too!” As if assisting me for illustrative purposes, a casing was now stuck to my hand, being flung about like a long drool of snot by my hand gestures. “And then, after all that, you have to break it into little pieces and drop it into the oil. It’s messy, I’m telling you.”
Undaunted, Rosemary was still eagerly nodding.
“You still want to do this?” I asked, one last time.
“Mom,” she said, confidence all over. “Mom, I work with mud. I can handle this.”
From mud pies to company dinner. My girl is growing up.
I couldn’t stop laughing for awhile.
I work with mud.

Eve’s Red Carpet Sauce
Makes 6 servings. Cooking time: 2-5 hours.
INGREDIENTS
3 Tbsp. olive oil
1 onion, minced
3 cloves garlic, minced
1 red chili pepper, minced (or 1 tsp. red chili flakes)
3 cans chopped tomato, or 3 c. fresh chopped tomato
2 small cans tomato paste
1/2 bottle red wine
1-2 tsp. sugar
3 Tbsp. minced parsley
1 lb. Italian sausage in casing
1 lb. ground beef
1 lb. Italian salami, diced
Directions: Heat oil in dutch oven, and add minced onion, garlic, and chili and cook for about 10 minutes. Add the chopped Italian salami and saute another minute or so, and then add the crumbled Italian sausage and ground beef. Cook until brown. Add tomatoes, tomato paste, wine, sugar, salt, and pepper and bring to a boil. Lower the heat and simmer for about 20 minutes, letting the red wine cook down. Add a bit of water or more wine if the sauce becomes too thick. Simmer on low for at least an hour. Add your favorite pasta, and serve with tossed salad and Italian bread.
Notes:I usually use a Shiraz wine for this, because I like the peppery Shiraz best for this sauce, but have also used Cabernet Sauvignon and Pinots. I like an Australian Shiraz, Yellow Tail. Also, though the recipe calls for a cooking time of an hour or less, I cook this sauce for about 4 hours and have found it makes the sauce heavenly. My preferred pasta is penne, and I serve this meal with a tossed salad, Italian bread or breadsticks, and a good wine.
Once the ego has emerged in early childhood, we begin to decide what parts of ourselves—what traits—we’ll let people see and what parts we’ll conceal or withhold. We tend to cover up reactions others don’t like and choose actions to please them and bring us the rewards we want. A small child, for example, learns to use his instinctive crying to get what he wants, or learns to control his crying if he is punished for it. We begin to form a mask to express or to hide who we are inside.
The process of civilizing a human being leads to a compromise between oneself and society as to how one should be and appear. The Persona is a mask of sorts that shows the role a person is playing. It is necessary to develop and display a Persona in order to succeed at a role. A businessman must appear forceful and energetic, an academic intelligent, a civil servant correct, a professional woman must be intelligent and well-dressed; a wife is a hostess, a partner, a mother, or whatever her role demands.
onto a list or into written form so I can map my journey or face the consequence of jumble: chaotic confusion and loss of the Way.
solitary process. We are born into the collective, and we are raised among collectives, and pressed into service (sometimes) by collectives, but eventually we have to stand on our own two feet, hear the call and heed it, and go off on our own. The funny thing about this process is that a person can appear to have done just that—gone off on his own—and still be tied just as strongly as ever to Mum’s apron strings. Reacting-against-Mum is to be enslaved to Mum. Reacting-toward-Mum is to be enslaved to Mum and the Collective of Mum. Objects are not as they appear in the mirror, if the mirror we’re holding is self-made. And so we go out into the world and I’ll be darned if we don’t often spend the first decade after moving out doing exactly what we would have done had we stayed at home: fight Mum and Dad, the image of Mum and Dad, the collective metaphors of Mum and Dad in all their various forms we encounter in collectives. We blame them, we blame God, we blame the church, we blame school, but the whole time the only person to blame is ourselves, for having failed to heed the call and for having recoiled out of fear and for burying our treasure in the ground, as Christ said some would.
As they talk, she persists in her collectives, moving from not-married to not-belonging. “You Jews,” she begins, “You Jews worship at Jerusalem, and say it is the center of the world for worship of God (I have no center, no God, no world place I can call my own, she means, but if I were a Jew like you, maybe I would know myself as you seem to know yourself, and then maybe after that I would find a center place of worship, and maybe after that I could find God, and finally belong and become beloved). But Jesus, always true to the call of his own true self and his own intimate oneness with the Father, Jesus does not take the racial cultural collective better-than-thou bait. No, Jesus says, “Ah, but….”.

