I love to cook.  I loved to cook for my parents when I got older and then just stopped after Daddy died.  Now I have a 178 pound husband in his forties that eats like a teenage boy.  Plus I have a little girl who adores spicy food like her mama.  And so my little triumvirate is complete once again.  I remember my mother once buying an “Everything Bag” in the ’70’s that was advertised on TV.  I was obsessed with that thing.  It had pockets galore and she proudly carried it until Dooney & Bourke became in fashion in the ’80’s.  I recently fell for this veggie spiralizer in an “As Seen On TV” catalog.  I have always had an affinity for thinly sliced anything … bread, cheese, vegetables; you name it.  (I’m a vegetarian.)  And so I thought I’d give this a whirl, no pun intended.  OH MY GOODNESS IT MAKES PERFECTLY MICROTHIN SPIRALS IN SECONDS!!!  No more chopping!!!  Part of the reason I haven’t cooked as much is because of the prep time.  I just heated up extra virgin olive oil with pre-minced garlic, added two spiraled onions, three spiraled zucchini and three spiraled squash.  I sautéed it all together in a large pan and then added my favorite tomato sauce that has wild mushrooms.  It was great if I do say so myself.  I always add salt and pepper and I should say I try to always buy organic.  So that’s it.  Let me know if you try it.  It doesn’t take long, I made it up myself, it is healthy, and no one had to die for it.  If anyone out there is doing Meatless Mondays you might consider putting this in your rotation.  Wolfgang Puck said, “Cooking is like painting or writing a song.  Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.”