All part of the flan

It has only been in the past decade that I have really become interested in Mexican cuisine. Having spent time as a younger man working in Newark, NJ, I had been exposed to some of the great flavors of Cuban and other Spanish cultures, but really since only moving to Idaho has Mexican food tempted my palate.
One dish that surprised me was flan, a smooth version of proletarian pudding, that didn’t sell as a prepackaged mix in a box. Imagine my surprise then when Becky said she was going to make panna cotta, an Italian type of flan.
As many know, I grew up with many Italian friends and thought I had a good sense of culture and cuisine. Becky must mean manicotti, or perhaps I heard her wrong. Well, imagine, my chagrin – and sense of deprivation – upon arriving home and finding this wonderful creamy delicacy in the fridge. It was wonderful! But, for the second instance in a short period of time, I wanted to cast an evil eye at the Nardellas, Cappellis and others long counted as friends, for holding back on the REAL good stuff growing up as a kid. And now a chance to discover those delicacies through the growing skills of my daughter the chef.