by Fran Mascioli

Created on: November 27, 2008   Last Updated: December 27, 2009

I am convinced that the secret of any good cook is that they do not cook JUST to eat. They cook to enjoy the wonderful aroma simmering for hours. It is perfume to them. And just as perfume or cologne will interest you in another person, a home that is filled with the aroma of a delicious meal in preparation will draw an audience. The truly great cooks in this life sincerely enjoy pleasing others with their favorite dishes. In addition to being meal providers, they love to tempt a hungry crowd with the sensational smells of their kitchens.

Growing up in a a large Italian family, I watched my mother start our meals well in advance. By dinnertime, the entire house smelled absolutely wonderful. Saturday mornings she will brown her meat in a large container on the stove that she calls her "army pot". After browning the meats in olive oil, she will remove them and stir tomato paste in the remaining oil drippings. Next, she will add whole tomatoes (mashed), the freshest seasonings available at the market, and an onion. Hmmmmm. That will begin a seven-hour process. The end result is the most enjoyable spaghetti sauce in the world. Every Saturday, when my dad was alive, he would be at the stove "testing" . . . and smiling at her. She is a terrific cook. And, of course, we always had tons of company at the house while I was growing up. They would eat, and my mother would bask in the compliments.

My mom does not just roast her beef and potatoes . . . no, the three-corner eye roast will be browned in hot olive oil first. Next, she will add a small amount of water and simmer it for hours with a lid cocked slightly. After a few hours of that pot huffing and puffing (filling the house a mouth-watering aroma), she will add a little more water, and put a whole small onion in the pot to simmer with the roast. She always uses only fresh purchased seasonings.  She will add fresh parsley, oregano, basil leaves, thyme and rosemary.  This all smells irresistible by the time it is served in the evening as we gather at her dinner table. Everything she makes takes her hours. The potatoes are added last, but left to simmer long enough to be soft. She will drizzle some more olive oil over the potatoes and lightly season them.  Every one of her dinners includes freshly made desserts that provide their own unique aroma.

When anyone hears her say "a-setta-down, mangiare"(which is her way of saying "sit down and eat") the crowd

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