Mmmm, currently cooking…
July 24th, 2008 by Dim Bulbhomemade pasta mixed with peppers, onions and garlic, coarsely chopped tomatoes sauted in olive oil and butter with various seasonings. I forgot the zucchini though! If all you have ever had is dried, store-bought pasta, you have no idea what real pasta is. Homemade pasta is not bad dried either. Certainly much better than the supermarket stuff. And yes, I made it myself. I’m no longer the little boy whose sister makes him boiled hotdogs (blahk!) Who in their right mind fricassees a hotdog?
Tomorrow I’ll have pasta with basil pesto and hot Italian sausage. sometime next week (maybe Sunday) I’m going to try fettuccine with zucchini and salami (it also has matchstick carrots and capers).
When I was younger we lived next to an old world Italian lady who made the absolute best spaghetti ever. My mother and sister asked her to show them how it was done but they couldn’t master the meatballs, which is what I remember best about the dish. The recipe calls for cooking the meatballs in sour wine, but no one seems to know what that means.
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July 25th, 2008 at 2:09 am
One thing I miss about youth is enjoying the heck out of food. It has gotten less interesting.
That’s about the only thing I miss, though. I enjoy being wiser and calmer.
I might go back to twenty-five again, if given the chance. At least for a while. Then, right back to my thirties, thanks.
July 25th, 2008 at 9:20 am
sour wine = vinegar?
July 25th, 2008 at 3:32 pm
I asked the owner of an Italian restaurant if he had ever heard of it and he looked it me like I was an idiot. He too was from Italy. Vinegar is the French word for sour wine (vin aigre) but why would my mother write sour wine rather than vinegar? I’m wondering if it wasn’t sherry wine and my mother just misunderstood the woman’s heavy accent.
July 26th, 2008 at 10:08 pm
Make a batch of meatballs. Fry half with red wine vinegar, the other half with sherry. Let us know how it turns out.
July 27th, 2008 at 12:51 am
the meatballs call for ground beef, ground pork, and ground veal, a little too expensive for experimentation.