| I promise this’ll be my last post about pasta (at least for a while) — but there’s nothing quite like a good cheesy filling in a creamy sauce, I just had to post about tortellini. It takes me about 40 minutes start to finish to make a meal of these from scratch, but it’s so very worth it that I’ve had them for lunch probably 5 days a week since it first entered my head to try them. It’s a weird world when good pasta is a delicacy instead of a staple — before going gluten-free I positively lived on spaghetti! — but hey, delicacies are worth their while. 🙂 |  |
Well, here’s another (temporarily) picture-free post, as I appear to have lost the photos of this lasagna. I’d almost suspect Sean of absconding with them (since it means I’ll have to make this again soon to take pictures), but he would just ‘fess up if he had, so I know he hasn’t :D. Suffice it to say that a square of this lasagna is actually quite pretty, with the green, white and red layers. It’s also very tasty.
| Ravioli are probably my favorite food in the universe. I’ve mentioned before my ultimate goal of recreating ravioli, but my profound joy in their existence is perhaps best expressed by the 45 minutes or so of spontaneous song I burst into celebrating the victory of their re-creation. My friend Ginny can and will testify that she was impressed by the length, variety, and sheer doo-lally euphoria that poured into this music, despite a few odd tangents into philosophical questions such as whether or not we know what it’s like for a clam to be happy, or even what it’s like to be a clam. |  |
Hey there! Long time no see :D. And you still won’t get to see, since I’m just now moving in to our new place, so I don’t have pictures of anything (can’t get at my camera). I’ve been gone, as Jennifer mentioned, because I’m trying to move. You see, it isn’t that I lack the time to cook and bake … it’s that I’m trying to do it in someone else’s kitchen with someone else’s pantry (in this case, my maternal grandmother’s), and it’s really difficult to experiment under those conditions. However, I’m sick of asking Jennifer to cover for me, so here is a text-only post (for a while, until I get settled and make this and take a picture). In said maternal grandmother’s honor, however, I am posting a casserole that she has been making for this family since well before I existed. It is terrible for you, and looks odd, but oh boy is it tasty!
| Pasta is almost certainly my favorite food in the universe. My sister and I would just eat plain spaghetti whenever we wanted a snack, and my mother used to be flabbergasted that as a kid I could get home from school, run through the house, and without going through the kitchen know by the distinctive smell of the brand of pasta she was boiling if it was macaroni for macaroni and cheese or spaghetti or rotini she was boiling in that pot. 🙂 I never liked spaghetti sauce, but who needed it when there was parmesan cheese in the world? It was cheap, it was easy, it was delicious. And then, suddenly, it was gone. |  |
| When we used to order Chinese, everyone had their order: Mom wanted General Tso’s (and usually so did my brother), Dad and I would want chicken and broccoli, my sister and I would want chicken fried rice. But every so often, we threw in an order of sweet and sour chicken, or sweet and sour pork, to mix things up. I always loved sweet and sour sauce, and was gratified to find out it didn’t even need to be modified to be gluten-free; it was just a question of adjusting the ingredients until I had the balance of sweet and sour I liked best. |  |
| My dad loves fried chicken. When we were little, he told us fried chicken was the one time we were allowed to “eat like a barbarian” — which, naturally, meant picking up our drumsticks with our bare hands and tucking in. I know it was hard enough to teach us manners without the occasional exception like that; but, on the other hand, it was hard enough to teach us fine motor skills without the occasional exception like that, too, so I suppose the lesson there is just that we were difficult children. 🙂 I hope it’s paying off at least a little, Dad, what with the frying of the chicken now. |  |
You could consider this a copy-cat recipe for La Madeline’s Tomato-Basil Soup offering. If you don’t know what that is, well, try this anyway and you’ll almost certainly like it if you like tomatoes. If you do know what it is, well, this is a little smoother but tastes just as good. Pictures are forthcoming!
This spaghetti sauce recipe is an old, old, old standby in my world. My mother apparently acquired this recipe from a natural food fair kinda place right after she and my father had decided to become vegetarians. It is a wonderful source of protein, easy to make, very tasty (I personally vastly prefer it to marinara sauce because it is much more flavorful and much more filling), and it freezes very well.
| This week, we have a guest spot for my oft-mentioned friend Ginny — she did so much of the work for these, it’s only fair she should get to gush about them. 🙂 Here she is! |  |
