Creamy meets bright in this to-die-for, tried-and-true lemony scampi from the Jersey Shore.
I wonder if Vito, out of sight in the kitchen, is character or caricature. “He really was this funny, fierce guy from Italy with a lot of know-how and fire,” my father tells me. “And he was cool. At the end of the night if we threw one of the cooks five bucks, they'd make us pretty much anything we wanted, and Vito would turn a blind eye. We also saved any leftover wine during the night and drank it as a team when service was over. Just some of the perks.
This is what I actually remember: If I can last into the a.m. on Saturday nights, the headlights of my father’s car rinse the driveway. A yellow glare sparks across my bedroom window. The front door brushes the mud-rug as he comes in, and I can hear his dress shoes hit the Berber carpet as he takes them off, one, then the other. His button-up shirt, hanging on the coat tree, smells of grease and strangers’ food. There’s an orange stain on the sleeve.
“Not even a stegosaurus? Your favorite, C.” By now my father’s wearing a goofy smile. “How many brains does it have again? I forget.” He didn’t forget, of course. I can’t stop looking at the blood on my brother’s gauze. I remember the bright shock of first seeing it, seeing it now, flinging me back to the top of the sandy power lines hill earlier that day. My hands grip the handle of the grocery cart we found abandoned like so much else out there in our woods. My brother’s sitting in the cart on a pile of packed dirt and dried grass—our crude time machine. We stick some old tin cans in its dirt to serve as dials and knobs.
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