Issue 9 Childhood Winter 2002/03
Skabetti, Peas, Apple Cake, and Ice Cream
First you decide what will it be tonight—sausages or meatballs?
When your father tells you which one, then you cook. Mix the sauce in the blender so your elbows don’t hurt. When the skabbetti is done from the cooking in the broiler (2 degrees or maybe 3), get it in the silver pan with holes in it by your spoon with holes in it.
Then spread out the sauce.
It serves your whole family and all your father’s friends.
Cook them one at a time.
Put everything in a box. Put it in the freezer for one whole half a hour.
Then it starts turning into ice cream because that’s how it’s made.
Then you could eat it, but I wouldn’t. I would put it in a truck and bring it to a milk store, and I would sell it to all the people for real money.
Put them all together in a bowl. Mix it with a spoon on a long stick so you don’t get your hands down in the dip. Stir it for a gallon long.
Pour it in a round pot, and put it on the right side of the stove—till the big hand is on the six.
Then take them out and put them all together and we’ll have cake.
It makes the number of pieces for a party or for dessert—because remember—the cake is the same size as the pan.
Note: If you don’t like the frosting—just scrape it off—and no fussing!
Cabinet is published by Immaterial Incorporated, a non-profit organization supported by the Lambent Foundation, the Orphiflamme Foundation, the New York City Department of Cultural Affairs, the National Endowment for the Arts, the New York State Council on the Arts, the Danielson Foundation, the Andy Warhol Foundation for the Visual Arts, the Katchadourian Family Foundation, and many generous individuals. All our events are free, the entire content of our many sold-out issues are on our site for free, and we offer our magazine and books at prices that are considerably below cost. Please consider supporting our work by making a tax-deductible donation by visiting here.
© 2003 Cabinet Magazine