Text 12222, 86 rader
Skriven 2007-02-23 07:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: more land o' chains 103
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 ML> the two extremely strenuous grandkids:
 ML> a pair of demon children.
 JW> I am grateful that while mine are boisterous and energetic at home,
 JW> they have learned how to behave at a restaurant already. Even the two
 JW> year old is safe to take to a good place.

Good for them. I don't know whence the defectiveness in these
children arises, unless it be genetic.

 JW> At a recent family gathering we ordered a kid's special for Lexi
 JW> (Alexandra) consisting of a grilled cheese sandwich, fries and ketchup
 JW> in a dipping sauce bowl. She ignored it and grazed off other people's
 JW> plates sampling rare steak, shrimp, calamari, pasta, rice, and even
 JW> Brussels Sprouts. (I ended up eating the grilled cheese!)

Families that eat together stay together. Like Grampa, like grandkid.
Spare the chile pod and spoil the child.

 ML> I had the skilletini
 JW> That sounds tasty.

It was tasty enough but insufficient in quantity, the
calories being provided by a surplus of fat.

Hearty Italian dish
cat: fake Italian
serves: 1 hungry diner

2 ts olive oil
4 to 5 oz Italian sausage, sliced
1 garlic, minced
2 to 3 oz mushrooms, sliced
1 ts olive oil
2 oz onion, in 1/4" dice
2 oz peppers, in strips (I try to sneak in some Jalapenos)
1 garlic, minced
2 oz spinach, washed, dried, and shredded
4 oz thin spaghetti
1 oz dry white wine
6 oz tomato sauce, preferably homemade, but canned is ok
s & p & cayenne to taste

This is my version of a dish I had in Washington at a restaurant
that I think was called Portofino. They called it "Spaghettata,"
a name they apparently tried to trademark. It does perhaps bear
some resemblance to a frittata, except that it doesn't have eggs
but pasta instead.

Have a gigantic flat pan on a high fire. Have a kettle of
boiling salted water ready for spaghetti.

In 2 t oil, brown the sausage. When it's nearly done, add the
garlic and toss well. Add the mushrooms and cook until they
are done. Remove all with a slotted spoon. Set it aside.

Add 1 t oil to the pan. Wilt the onion over medium heat. When
it's half done, add the peppers and garlic and cook until all
are done. Add the spinach, put the lid on, and steam until
the spinach wilts.

Meanwhile, cook the spaghetti according to package directions
and drain it as soon as it's al dente. Set it aside.

Add the sausage-mushroom mixture to the vegetables over high heat.
Pour in the wine (if the heat is really high, pour a little extra
wine in until the fine sizzling noise gives way to a bubbling noise).
Add the tomato sauce. Heat to boiling (just a few seconds). Add in
the spaghetti and give the whole mess a few tosses. Turn out on a
big plate and serve.

Don't know when I first posted this, maybe close on a decade
ago. Notes 2004: that's too little sausage. Also, the dish
was served with cheese at the restaurant. Note 2006: and too
much tomato sauce.

Source: moi

 JW> It's way too lean to survive on in cold weather. They may well be some
 JW> deficiency in their protein make-up as well, although this hasn't been
 JW> researched.

But I've not heard of any flesh being defective in proteins.

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