Text 36786, 73 rader
Skriven 2010-04-14 08:28:00 av MICHAEL LOO (1:123/140)
Ärende: talia 065
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By the time you read this, I will be on my way to
the City Eterne, courtesy of large quantities of
miles. I put in to sit in 13E on Dulles to Da Vinci
(interesting that the capital airports of the United
States are named after a rather second-rate actor who
somehow managed to be elected president and a rather
dour secretary of state who designed our foreign
policy during one of our least successful periods
(foreign policywise), but the capital airport of
Italy is named after the greatest inventor of all
time), but it turns out that that seat is next to my
friend Greg, but I wanted to sit next to my friend
Lilli. After a frantic call to the airline and some
typing on the computer, I did get seated next to Lilli,
who is cuter than Greg despite being approximately
twice his age. Funny thing is that I didn't know Greg
was coming along with us. Good thing is that he's a
teetotaller, so we have a potential designated driver
in our midst (we're going to Frascati first).

Anyhow, until I get back to New York on the 23rd or
so, my presence here will be somewhere between zero
and spotty, and if you don't hear from me, the chances
are that it's not because I will have been demised or
debilitated.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta Al Forno (Baked Pasta with Spinach and Peppers)
 Categories: Pasta, Cheese, Vegetables, Italian
      Yield: 8 Servings

      1 T  Extra Virgin Olive Oil
      1    Red or yellow pepper, diced
           -into 1/2-inch pieces
     10 oz Fresh spinach, stemmed and
           -coarsely chopped
     12 oz Pkg of "Italian Classics"
           -Country Gobetti Pasta,
           -uncooked [Or similar type
           -of pasta; Gobetti is large
           -elbows.-JM]
      8 oz Fresh mozzarella cheese, cut
           -into 1/4-inch cubes
     26 oz Jar of "Italian Classics"
           -Sausage Sauce [Or any good
           -sausage-flavored pasta
           -sauce.-JM]
  3 1/2 c  Water
    1/4 c  Seasoned bread crumbs

    Preheat oven to 400 F.
    Heat oil in a large skillet on MEDIUM. Add pepper and cook 3
  minutes, Add spinach and stir on LOW until wilted.
    In a 9x13-inch baking dish, combine the vegetables with the pasta,
  cheese, sauce and water. Pasta should be covered by liquid). Cover
  with foil and bake for 45 to 50 minutes, until past is tender.
  Sprinkle with bread crumbs, recover and bake 5 minutes.

  OPTIONAL: Substitute "Italian Classics" Gnocconi Pasta for Gobetti.
  Serves 8-10; Prep time: 15 min; Bake time: 50 min.

  Each serving (about 1 1/2 cups) contains 340 calories, 42 g
  carbohydrate (2 g fiber), 14 g protein, 13 g fat (5 g saturated fat),
  30 mg cholesterol and 530 mg sodium.

  From Wegmans Grocery flyer, typed for you by Joan MacDiarmid.

MMMMM

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