Hi Lounge! I've missed yooooou!

[bicentennial_baby]

:hi:

Haven't been in here much lately, what with GDP bidness and the fact that skool is completely kicking my ass. I have SO much work to do, and Econometrics is utter hell. At least my whole class feels like they're failing, it's not just me. :P

Anyway, HI! :bounce:

Hope y'all are well :grouphug:

[NMDemDist2]

1. hey BB! I made the yummiest pasta last night

make a note of it (and be sure to add the anchovies-HONEST!)

I made fresh tomato pasta with my new Pasta Machine toy and since I had fresh parsley and basil, I topped it with ...

PASTA PUTTANESCA

1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste

Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.

In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.

Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.

When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.

Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.

Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.

In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).

Note: Always use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.

Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.

[bicentennial_baby]

2. Oh! Oh! Thank you!!

That sounds magnificent, I have to try it!! :bounce:

Oh, and btw, I saw your post in C&B about adding potatoes to the garden. If you need any tips, let me know, I'm a former potato growing fool! :D

The blue ones are my favorite ones to grow :)

[NMDemDist2]

5. hubby LOVES sweet taters, I was gonna start with those

and see how they do, but around here we have a long enough growing season I may start some regular ones, too, in late summer for a fall crop

I'll holler at ya! :hi:

[Shakespeare]

3. You've been missed!

I figured skool was keepin' you busy. :hi: :loveya:

[bicentennial_baby]

4. You have no idea...

:crazy: I just keep going and working, like a robot. If I slack, I'm so fucked.

How are you love? :loveya:

[Shakespeare]

6. Happily in love.

Trying to work out who moves where right now, or if we both move somewhere new. Fun!

You won't slack. I don't think you have it in you to do that.

[bicentennial_baby]

8. You'd be surprised....As I always say

"I take laziness to new heights" :D

Usually, I can get away with it, but not now...I'm so burned out on reading f'n American economic history.

If you ever need to know about how transportation costs btwn canals, rivers, oceans, and roads in the early 19th century compare, just let me know. :P

Awwwww! So so happy for you two....sigh. I bettah get a wedding invite ;)

[Shakespeare]

15. Did you ever get the access key for your new software?

Are you using that for this class?

Thank you for being happy for me. :pals: I can't believe I was so worried about how things would go (what, like 6-7 months ago?). :eyes: I'm a doofus.

[bicentennial_baby]

16. Yes, I did!!

:bounce:

I am overjoyed for you....and yes, you were such a doofus :P

:hug:

[SallyMander]

7. Aww, hey!

We all know when the grades roll in you'll be buried in A's! :D


:hug:

[bicentennial_baby]

9. I'd like to think so, but today

I heard one of the smartest guys in my class pondering whether to take the class pass/fail... :wow:

:hug:

[SallyMander]

11. Yikes, that's scary!

At least he won't be a curve-breaker! :D

[GreenPartyVoter]

10. ey! It's snowing here. You got rain there? *hugs*

[bicentennial_baby]

13. Rain/Sleet combo, I think

Started around 3.

:hug:

[GreenPartyVoter]

14. Yuck. We are set to get that in the wee hours of the morning. The kids are already

planning for a day off from school (after only being back for 2 days after a week long vacation. LOL)

[KitchenWitch]

12. Hey you.

I have not been doing much adventurous cooking lately, because my shoulder is totally whack.

Pain sucks.

I am sure you will do wonderfully in school. Besides, the aim of education is learning, not grades. Even though it is the grades that the grad programs will evaluate you on (:grr:)

:hi:

[bicentennial_baby]

17. Exactly my dilemma!! I focus so much on the final grade...sigh

I read about your shoulder, I'm so sorry :hug:

I hope you heal up sooner rather than later. :hug:

:loveya:

[SeattleGirl]

18. Hey babykins!!!!

Nice to see ya!!

[bicentennial_baby]

19. Sweeeeetie!!!

Yay! Yay!! :hug:

:loveya:

[SeattleGirl]

20. Hang in there!

Some quarters in school really suck big time, but you are The Smarts, and will make it!

[DarkTirade]

21. ... oh, it's just YOU again...

:P

[bicentennial_baby]

24. Pfft! I didn't miss *you*....

:P

:pals:

[Chovexani]

22. We missed you too!

:hug:

[bicentennial_baby]

25. Hot girl!!

:loveya:

:hug:

[Ekirh]

23. Greetings!

Sorry to hear class is kicking your ass

health has been kicking my ass.. been on and off sick just about every since the Virginia Primary..

and THEN I get accused of trying to prolonge my bad health so I have an excuse to not job search by someone in my family... of course they accuse me while my voice is loss so I can't really argue with them at the time being

ugh.. this has been a bad few weeks

Good to hear from you.

[bicentennial_baby]

26. Awwww, I'm so sorry to hear that, friend....But hey!

Top Chef, March 12th! :D

:hug: I hope you feel better soon...

PS- Nature Boy's bday was yesterday....Did you send him a card? :silly:

[Ekirh]

30. LOL

No No I didn't
My Mom actually ate ice cream with him once... figures the non wrestling fan in the family gets to meet him.


TOP CHEF YAY!!!!

[malta blue]

27. Hi there!

:bounce: :bounce:

It's great to see you.

I hope the Smiths help out in a crunch ;). I'm sure you will do great this semester!

:pals:

[bicentennial_baby]

29. Baby!!! Thank you so much for that...

You're a lifesavah :hug:

And it is wonderful to see you! I hope you, the Mr, and LittleMB are well :loveya:

[Gormy Cuss]

28. bicentennial who?

I haz teh crabs --- for dinnah, silly.



I'm making crab stock too!



I hope the school workload gets better as the semester progresses.

[bicentennial_baby]

31. Y'know, I've never eaten crab....weird.

And I've never heard of crab stock! :o

Eh, I'll make it, I always do, but thank you! :pals: