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doing well tonight, garlic, some war food!
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Good old reliable Round Table Pizza!
See ya. Dave
It's a whole lot of food for a sedentary worker, in one meal.
Even if you are out on the trading floor a lot, standing.
Stress can significantly increase its effects on the whole of us, if we overeat as well.
Garlic is good for us, yes.
I eat garlic several times a week, I used to grow it, but it's not easy to grow here.
In salads in the dressing, and in pasta dishes, in stews, and in garnishes for vegetables.
So far we have not had any adverse comments about our body odour, but perhaps because most of our friends are into cooking, too! ;-)!
Here's an easy fast recipe to have with spirali pasta.
For one person?
A single slice of Coppa - cured best-end of pork neck, a few leaves 1/3 to 1/2 lb? of spinach young or large leaf, 3-4 grams of dry spirals, Olive oil,
Finely dice the Coppa into 3-4mm chips, slice and dice the onion, chop your garlic up or use garlic paste, finely chop the fresh chillies, you may want to remove the seeds. Roughly slice up the spinach.
You need a big enough sauce-pan for the pasta, which should go on so as to come to the boil with salt at the same time as you start frying the 'sauce'. Add the pasta when the water is a rolling boil.
In a sauce-pan - big enough for the bulk of the chopped spinach and with a fitted steam-control lid? - Fry the Coppa until it just starts to crisp. Use all the oil. Add the onion and fry/sautee until it starts to go clear, then add the chillie and garlic and cook for another couple of minutes. Add the spinach and fold the fry-up through the spinach, a few times. Put the tight lid on an and turn it down to low. The spinach should have 'just' collapsed when you serve it.
Soon after this the pasta should be ready, to your idea of al-dente, and you fold it into the veggie and Coppa mixture, again a few times. The softened shreds of oily spinach will cling to the spirals. Add salt and pepper to taste. Sprinkle with shaved or grated Parmesan or Peccorino.
Lovely with a soft Italian red or a Tempranillo.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
Are you guys in Oz becoming the woosie, poofy, pansies most of us Americans have become?
A 12" pizza?? Come ON!
Back in the day when I was in the Navy, most Fridays I'd order 2 22" 3 topping pizzas and have them delivered to the base. When they arrived, I'd wipe out one pizza completely, chow down on a piece or two of the second, and conserve the rest for snacking over the weekend.
My intake has declined some in the last couple decades, so last night, I only consumed an 18" pizza - in fact, saved 2 pieces for breakfast this morning. :)
Sigh!
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
3, that's it. Don't think I'll even eat the rest, it is fun watching green mold form on it, then I feed it to the birds in my backyard.
I've heard that Olympic swimmer Michael Phelps would consume 9,000 calories a day when training hard. That's a lot of pizza.
:)
That's one nasty looking za.
Garlic is wonderful stuff.
We grow our own -- it is pretty easy to grow and well worth the effort.
I am currently binge-processing garlic and basil (also home grown) to make pesto,which we freeze (in ice cube trays) then put away for use in the winter.
Frost is predicted here tomorrow night, so it is time...
The garden is sort of visible roughly in the center of the photo above...
all the best,
mrh
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