June 30 » Baa Baa Black Sheep, Some Lamb Would Have Been Good

I know. Two pasta dishes in a week that are devilishly similar, yet deliciously different. What was that I was saying about less land-based mammal meat? Eh. Some ground lamb would have been amazing in this. But, alas. Julie is not a fan of it, and I like to make sure she's gonna eat dinner too. (I know! Not a fan of lamb? And to think I'm marrying her in twelve days!) The bounty of our farm share has finally starting paying off in things ...

June 19 » I can only hope that when our civilization is uncovered in a million years there are still hot dogs to eat

Seriously. That pasta? Up there? Totally made out of hot dogs. I'm not joking. It's 100% pure kosher franks. Also, I'm the fucking tooth fairy. Sadly this post is not about hot dogs. No wieners. No foot longs. No red hots. Nary a Weißwurst in sight. My kitchen is so casing-free it'd being even the most tenacious Teuton to tears. I mean, for Christ, there's not even any meat in that picture. I will even make the claim that not one. single. animal. died for ...

April 27 » It's imPASTABOWL

Girls? You think I'm sexy? You want to do me? Everyone loves a chubby dude! T-Minus eight days until I turn 30. I'll let that sink in a little. But mostly for me. Thirty. Just like a bad ABC sitcom. Alas on the upside: 1. Julie is still older than me. 2. Her mom and dad got me the pasta attachment for my kitchenaide Now ...

November 18 » T-Minus Four Days

We're off to a fantastic start so far. Two cuts (left hand thumb and index finger — they did a fantastic job sharpening my knives, by the way) and a burn, three inches down my left forearm (it's an oven thing.) I can't wait to see what the final tally is. And I also can't wait until I can start touch typing again. It's very difficult to use your middle finger to hit the keys your index finger is supposed to be hitting in addition to the keys its supposed to ...

November 14 » Pulling Mussels From a Shell

Sometimes it's nice when Julie isn't around for dinner. I get to make things like pork chops smothered in sauerkraut (that's actually for Saturday). Or I get to make shellfish. Like mussels in white wine sauce with linguini and barely cooked broccoli rabe. And god I love Mussels. And not necessarily these pythons to which my hands are attached (sorry I couldn't resist). Moules frites are my preferred way to eat these, but making french fries is a pain in the ass (and uses a lot ...

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