The other day I was graciously invited to dinner by a very special friend. Not just anyone, mind you, this young man has been important to me since his birth twenty years ago. I was unaware he has gained a slight interest in cooking since going off to college two years ago. So, his invitation to a meal cooked and served by him alone was a bit of a surprise. A nice surprise to say the least.

This got me thinking about cooking from his point of view as a new cook. I have been cooking for so long I have forgotten the thoughts and feelings a new cook might have. For example, the decision of what to fix could be a bit daunting. Other things might cause some fear, like the careful measuring of the ingredients so as not to make a mistake. Or, not following of the directions to the letter. It has been a long time since I have worried over these kinds of things. As I think about my early days in the kitchen now, I remember being intimidated by certain cookbook authors and their recipes. Will my friend, John, come to see a cookbook as a resource for information on many aspects of cooking as well as for recipes? Is this the beginning of a part of his life that will bring satisfaction and a sense of creativity? I hope so. I have so much I would like to share.

This is a recipe I came up with for a batch of quick and easy, but flavorful, breadsticks. These are great for dipping into spaghetti sauce. I hope you enjoy.

If you have a food processor or stand mixer you could always use either for this simple recipe, but it is not necessary. Measure 2 ½ cups flour into a large bowl and add the yeast, salt, seasoning and parmesan. Use a whisk to blend together. Using hot water right from the tap, measure one cup. Check the temperature of the water with your finger. If it is too hot for you to hold your finger in it is too hot for the yeast; add cool water to bring down to a comfy temperature. Make sure you have only one cup water and stir it into the flour mixture along with the olive oil. Adding sprinkles of flour, keep stirring till the dough forms a rough ball. Start kneading the dough right in the bowl, adding flour as necessary. Continue to knead for only a moment or two. When you have a somewhat smooth ball spray it with non-stick cooking spray to oil the top. Roll the ball over and spray the other side and set aside for thirty minutes. After this rest, knead three or four more times and divide the dough into 10 to 12 pieces. Roll each piece into a long rope the width of your baking sheet. Lay each rope onto the non-stick cooking spray coated baking sheet. Spray the breadsticks and allow to rest while the oven heats up. Heat the oven to 400 degrees. Bake for 15 to 20 minutes or till browned.