Pork Chops and Spaghetti

Pork Chops and Spaghetti Most of my meals nowadaysare microwaved,reheated,picked from translucent plastic containers.This, I supposeis a step upfrom the boxed dinnersof my twenties,and the TV dinnersof my childhood. At least on his good daysNorb is a decent cook;he buys cheap cuts of pork,some with bonessome without,and breads them. I usually think he overdoes it in the oven,after frying the things,but they always come out moist –well, usually. After a couple of days,the ten or so pounds of pork chops he bakedare forgotten in the back of the fridge,along with the spaghetti that Dorothy made. So I sneak them, busting my week – old dietand put them on “high” for five minutes. My wife tells me I shouldn’t have cheese,but I lay two slices of Swiss over the top,and shake garlic salt generously,this too, needs nuking. Ah, when all is said and done,there’s a greasiness that’s so satisfying;I can hear *pops* coming from inside. I’ll sit at the dining room table,say grace,and enjoy this,fat mingling with tomato sauce,mating with cheese. That’s a pleasureI won’t soon forget. Now if only I could help Norbwith his chicken wings…