Chapter 6 Turning the Tide

• The pasta was cooked and then tossed in a rich, creamy sauce made from garlic, olive oil, and a splash of heavy cream. Freshly grated cheese was added for a velvety finish and a burst of flavor. It was topped with mushrooms, juicy cherry tomatoes, and a sprinkle of fresh basil for a vibrant, savory touch. Every bite of the pasta was richly coated, leaving a lingering fragrance that delighted the palate.
• I hired two women to help with the stall.
• The pasta quickly became even more popular than the burgers, drawing long lines of customers that stretched down the block. We often sold out entirely, and even then, dozens of people would still ask if we had anything left. Some even wondered if I owned a restaurant or could open during the daytime.