Then there's the way I did it last night; basically taking a chainsaw and cutting through all the slats of the wagon so there is no way at all to remain perched upon it, guaranteeing a spectacular head over heels drop to the underside of my carriage. And if just falling off wasn't embarrassing enough, I was also mutilated solidly by the wheels of the wagon as I watched the back end of it fade into the distance, listening to the broccoli and kale laugh at me without any empathy at all.
Yes. All of those at once.
It all started with a feature in Bon Appetit Magazine, wherein I read an article about a chef creating a browned butter vinaigrette. And I thought, "why can't I do that with a roux as I make a cheese sauce for pasta?" And I said back to myself, "Because...once you start on the roux road, with that lovely aroma of bacon serenading your nostrils in the background, you will have a hard time remaining on your wagon of healthful eating." And I ignored myself because that was sound advice....however, I had already taken the pan out of the cupboard. And so it was that I continued headlong into fat and cream heaven, not even allowing a penitent thought to enter my mind or my spoon. I recommend you do the same.
Download my ORZO, TOMATO, AND ARTICHOKES WITH A BROWNED BUTTER PARMESAN CREAM SAUCE.