Spaghetti Con Aglio e Olio=Spaghetti With Garlic and Oil

Exactly one week ago, I was in such a daze, and so helpless seeing my sweet daughter Lora in so much pain and going through a major surgery like that was not something any of us were expecting, but fortunately she had all the love and support from family, and friends, and all her and my friends through both of our food blogs, as well.

Thank you so much to all of you dear friends for your kind words of caring, and support throughout this past week!

I should be cooking up a "storm" and baking something fabulous, but she has her amazing mother in-law Teresa from Como, Italy there, to cook and bake every day. They have not had store bought bread in the two weeks because Teresa has her trusty cup of "starter" in the fridge to make fresh homemade breads and rolls every day. As I mentioned before, I always have the basic herbs, and spices on hand, and I'm virtually never without fresh parsley, basil, and of course fresh garlic. A nice quality of spaghetti, and a good chunk of imported Parmigiana Reggiano freshly shaved, will make a gourmet dish that does not require anything else...perhaps a side salad, and a nice piece of crunchy bread.