Milton Friedman’s (109years) Laissez-Libre Spaghetti Frittata (The Pasta Papers vl. 2)

Since no lunch is free, well, unless you’re senior management, where breakfast, lunch, dinner, snacks, coffee, drinks, brunches, Christmas gifts, transportation, art collections, housing, computers, cell-phones, subscription services, healthcare and pretty much everything else IS free – try a simple dish great for the 99 percent of us on a trickle-down budget. The day after you’ve made a spaghetti and made too much to finish, don’t just take it out of the fridge and plop in the microwave. Instead, place the cold spaghetti on a big enough cutting board and chop into three or four to shorten the noodles.

Big Flavors, Small Price, One Pan: Butterfly Pasta with Tuna and Broccoli

4 of the top 10 things that guys, even more so heterosexual, don’t do naturally of their own free will are: 1) their nails; 2) shopping; 3) ironing… and; 4) dirty dishes, the later only it there isn’t any more space left in or around the kitchen sink. You know, those leaning tower constructs of stained, somewhat brownish plates, glasses and silverware that seem to defy gravity as they glisten under the lighting, testaments to the open and heat meals of days gone by?

Peach Iced Tea in Rome

Over the past few years the tradition of Italian bars to make their own iced teas has slipped, giving way to the usual cans of Nestea or, if you’re lucky, Twinnings. (New EU regulations have seen to that.) But at the almost legendary ‘Caffeteria’, now called ‘Caffe Napolitano’, that tradition is going strong. They make their own peach granita and lightly sweetened tea and mix the two together. The result is outstanding, maybe number 79 on the list of 101 things to do while you’re alive.

Wednesday Will: The Apothecary’s Stewed Peaches and Fresh Cream

‘This is what happens when your final degree is a Bachelor’s in chemistry. It was either change careers or that teaching job at Faraway Hills High in Arkansas. Arkansas. What they got in Arkansas? Chickens. Lots of chickens. Lots a’ chicken crap. Not to be insulting to Arkansonians but I figured, definitely not my thing. And then I figured: what’d I do most of the time at ASU? I got drunk. So I thought, chemistry, wine, you know, it fits.’

Travel Food – Sion, Switzerland: Angelucci – the best cold cuts. (video)

One day I was wandering about the Friday farmer’s market in a different city not so far away (Sion) a bit hopelessly – in most of Switzerland they have great cheese and great, ah, cheese and then they also have really good, uh, cheese. But God help you if you’re looking for anything else. It’s almost better to head for the nearest kebab joint – when my eyes at first, then nose, spotted this odd oasis in the distance. I sauntered up close presuming that as I did I’d find the usual leather-ish lunch meats and local salami which usually have the color, consistency and flavor of, say, slightly burned marshmallows with little pieces of breakfast cereal in it.

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