Neither your kind of people nor my kind of people has
any way of finding out.
No, despite what some have tried to predict over the years, we're still going. And will, until the final day. (G)
And who knows after that, though discussion of such
is discouraged.
It was clear enough that there was no point hoping the
unqualified substitute in the back room would be able to
do better with anything else.
Sounds like they needed to hire a new cook or close down until they
could get the current one some training.
They closed down, got bought, and then reports were
that the place improved at least back to the ancient
storied standard, but there was no incentive and now
little opportunity to check that out.
Feeling a bit spudgy?
If I'd stayed in Belgium much longer, I might have turned
spudgy, or at least part Belgian.
Probably more the former than the latter. Had I cooked for Steve the
same way I had to cook for my family, we'd be on the pudgy side too.
Good thing he's not a strict meat and potatoes eater.
And good thing for you he's not a strict spaghetti
kind of guy!
I don't get it that often, and since we've moved here, only from a couple of restaurants. Both are locally owned/operated.
I don't care much about that, just that the pasta is made to
order. Swisher threatened to take me to Olive Garden recently.
He knows that I don't have a way to get back to the airport in
a hurry without him driving me.
There's plenty of non pasta dishes available at OG, just have to
I don't worry so much about pasta, just non-al-dente
pasta. It's more the sodium. Also that there's probably
little that you or I couldn't make better, faster, and
cheaper. Also note that al dente pasta is glycemically
okay, whereas soft pasta is not.
carefully peruse the menu. One thing I'll get there (but I know you
won't) is the breaded (lightly) and fried zuchinni. I've gotten it
instead of potatoes at OG, don't see why they wouldn't sub it for pasta
with some dishes.
That thrills me no end. Not.
Just make sure you report all of them--hopefully things that can be treated.
Essentially, the device threatens to pop out of my
chest, and the only solution to that is have it
removed in a controlled fashion before it decides to
leave in an uncontrolled fashion.
That does sound like it needs some attention. Unfortunatly, probably the
same restrictions as when it was put in, will apply to the
repair/replace procedure.
Who knows - I'm not sweating it. But it won't be a
repair or replace, rather a simple removal, and I'll
take my chances.
workers to, to help us with the order, take cash, etc.
Another reason to avoid McDonald's.
We usually do, but were with our friends (an older couple) so went with
them. Haven't been to one since. (G)
Last time for me was at BWI I think, when there wasn't
anything else tolerable. I was tempted, though, to try
some of the things I've seen advertised in Malaysia and
Singapore, though, just for the sake of science.
Ayrshire Farm(r) Cider Roasted Chicken
Sounds interesting. I picked up a couple of pork tenderloins the other
day, may try doing something apple (cider?) based with one of them.
Maccheroni alla Casanova
categories: Italian, Neapolitan, main, pasta
servings: 2 or 3
3 Tb extra-virgin olive oil
1 dried red chile, crumbled
14 anchovy fillets
8 oz ripe tomatoes, peeled, seeded, and chopped
4 Tb chopped imported black olives
1/2 c water
1 Tb tomato paste
Salt to taste
6 oz perciatelli (bucatini)
In a casserole or skillet, heat the olive oil over
medium-high heat with the chile and the anchovies.
Once the anchovies begin to crumble and melt add
the tomatoes, olives, water, and tomato paste. Stir
well, reduce the heat to low and cook, partially
covered, until dense, 20 min. Correct seasoning.
Meanwhile, bring a large pot of salted water to a
rolling boil, then cook the pasta al dente. Drain
the pasta without rinsing it. Toss with the sauce
for several min over low heat and serve.
cliffordawright.com
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