Text 33645, 63 rader
Skriven 2015-11-26 01:21:54 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: hypercompensation 555
=============================
> > Incentive for people to be jerks, I can't see
> > much else.
> That too. Incentive to make more money for the corporation, and forget
> about the people who work for you?   

What's the difference?

> they're going down. One interesting thing around here is that a lot of the
> companies who didn't want to keep me around went out of business a few
> years later.  

The wages of a short focus is death, I suppose.

This recipe was going to go to the other Ruth,
because of a discussion we've been having, but
it's not her time, so you get it.

Spaghetti with fresh tomato sauce
categories: vegetarian, vegan
servings: 2 to 4

24 oz ripe tomatoes
2 Tb olive oil
1 Tb fresh lemon juice
1/2 ts salt
1/4 ts sugar, optional
freshly ground black pepper to taste
1 very small garlic clove, pressed or minced
8 oz whole grain thin spaghetti or angel-hair pasta
1/2 c freshly grated Parmesan, optional but recommended
1/4 c chopped fresh basil

Core and coarsely chop two-thirds of the tomatoes. Halve the 
remaining tomatoes down the middle and discard the tough top 
part where the tomatoes met the stem, if it exists. Rub the 
cut sides of the tomatoes against the large holes of a box 
grater set in a large bowl. Leave the tomato pulp in the bowl 
and discard the skin.

Add the chopped tomatoes, olive oil, lemon juice, salt, 
sugar, several twists of freshly ground black pepper and 
the pressed garlic to the bowl. Mix well. Let the mixture 
marinate while you cook the pasta.

Bring a large pot of salted water to boil and then cook 
the pasta just until al dente, according to package 
directions. Reserve some pasta cooking water before draining 
the pasta.

Drain the pasta, then immediately return it to the pot. Pour 
in all of the tomato sauce and 1/4 c of the pasta cooking 
water. Cook over medium-low heat for about 1 to 2 min, 
tossing often (gentle now!), just long enough for the 
tomatoes to soften a bit and for the starchy tomato water 
to coat the pasta.

Remove from heat and toss with (optional) Parmesan and 
(mandatory) basil. Serve immediately.

Adapted from Gourmet and The Complete Vegetarian Cookbook by
cookieandkate.com
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