Alfredo Sauce

You can't go through life being afraid of alfredo sauce—or looking at pictures of food that contain alfredo sauce—even if that food consists of beans and potatoes. You just have to endure. Look at the picture, contemplate it, and then decide: did I really need to look at that? The answer is probably No, I didn't really need to look at it.

Alfredo sauce is darn good. It's creamy, it's rich, and when you pour it on pasta, it's great. After dinner, after the sauce pan has been sitting on the stove for awhile and the sauce has started to thicken, that's the best time to lick the spoon that was left in the pan. If the sauce is good, it's like licking semi-melted butter. It's like eating warm gooey cheese. It's like heaven on a spoon. It's as if you can feel your arteries harden as you go for a second taste.

I must say however, that alfredo sauce has it's time and place. Mixing it with beans and potatoes, maybe not, on a pizza instead of the traditional red sauce, yes and no, you just can't call it pizza, you have to call it baked bread with sauce and toppings. How about we keep the alfredo sauce where it belongs: on a heaping plate of pasta; and the spoon that was left in the pan.