Pigs in Blankets - 1, Shrimp Ring - 0

I love to cook.  I love to putz in the kitchen.  I like to create and I like to tweak.  If I have a creative bone in my body, it will show up somehow in a dish or two of my own making.  Most of all, I like cooking for my friends.  When I do, I always feel like a big Italian Mamma (or Nonna) when I cook.  You know her, with the disheveled bun on her head, a red apron stained with red sauce (oops, gravy) and dusted with flour, and a black dress from the Old Country.  She yells, "Mangia, Mangia" as her brood approaches the table and tucks their napkins into their collars.  Yep, that's me.  Mamma Leone.


But while Mamma Leone sweats her way through her prolific Sunday dinners, I have come to appreciate the finer points of giving people what they might like to eat, as opposed to the "lobster-scented, lavender-infused, organic, grass-fed, fresh-off-the-farm, artisinal" dish.  Sometimes, people just want simple.  I dig that.

Case in point:  the nifty little appetizer known as "Pigs in a Blanket."  Nitrate-containing, preservative-filled, mystery-meat cylinders wrapped with butter-laden, hydrogenated-fat pastry from, of all places, a TUBE IN THE REFRIGERATED SECTION OF A MASS MARKET CHAIN OF SUPERMARKETS.  If you want all-natural, or even (shudder) organic . . . .keep on truckin'.  This one's not your style.

These little guys are quite the de rigeur for most Southern gatherings, particularly tailgates. And while I don't cop to being an overly excited fan of most Southern cuisine, I'll admit, pigs in a blanket are pretty good.  Especially because all that protein does a wonderful job of 

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a woman of many words making her way in the world