I made the labels and for the first time used one of my paintings on it. Bolognese is the sauce style. That means it is the style you can find in and around the city of Bologna, Italy, but not the only style. It has nothing whatsoever to do with the cold meat cut named "Bologna," which supposedly originated in Bologna, but probably did not. Make sense?

Today my kitchen has become a scullery. Look it up if you don't know what that is.

One of my large stockpots is aluminum and the other is stainless steel. The steel one cooks so much better and the bottom does not warp with heat. But the steel one is tougher to clean. Go figure.

The place has a nice aroma which will last for days, maybe weeks. The sauce has a fine smell and we love it. Cooking the sauce for 5 to 6 hours invests the walls, carpets, even your clothing with tomato, garlic and Italy. Ah! Even the cats are cleaning and preening all the time.

Don't forget that sometime around 6 to 7 p.m. EDT today Mr. Hobbie will get the partay underway. I'm letting him handle it but I will be there.