Friday's moon hit the eye like a big pizza pie, inspiring our spinach-and-garlic-topped feast.
"How about spinach and garlic?" he asked. "Or maybe not. Do you think it's safe to eat spinach pizza?"
His selection should not have surprised me. He'd just downloaded Popeye's picture from my recent spinach postings, and the TV news report we watched together about the third tainted spinach victim noted those most vulnerable were young children and the elderly. We are neither, and what's more, we're robustly healthy. Fools we aren't, but neither are we paralyzed by fears of living dangerously.
E. coli O157:H7 in spinach can be killed by cooking at 160° Fahrenheit for 15 seconds. (Water boils at 212° Fahrenheit.) If spinach is cooked in a frying pan, and all parts do not reach 160° Fahrenheit, all bacteria may not be killed.