The Ides of March – Brutus’ Skewered Parmesan and Bologna with Aged Balsamic Vinegar
“Let’s carve him as a dish fit for the gods…” Julius Cesar 2, 1 Shakespeare had a thing for Italian regional cuisine, with many of his …
Literary Recipe (The Pasta Papers): Stephen Hawking’s Carbonara
Contain an incredibly large, dense mass in your kitchen. Hide it behind a door that says ‘loo’ or ‘bathroom’. Invite a dumb undergrad over, (any faculty will do though economics would be preferable,) telling him or her you want them to take part in a revolutionary experiment. When he gets to your house, have him sit down and then slowly explain to him about black holes. (Don’t worry if you make a mistake or two. He’s dumb, so he’ll never know the difference.) Pour him plenty of beer as you do. When he asks to use the loo, show him to the door behind which you’ve hidden the black hole – but remember to give him the pasta dough before he steps inside.
Small Price, Big Flavors: Escaping Kitchen Boredom with Steve Machoquiet and a Garlic and Oil Pasta (with a deconstructed pork, bok choy and ginger ragout)
You get bored sometimes, even with things you like. Say, with music – that youtube listening list that you’ve heard one time too many, ‘…not …
Small Price, Big Flavors: Penne with Ricotta and Bacon
t’s late. It’s been a fairly busy day, your girl friend will be getting back about 20 minutes or so after you will, tired and a little stressed at the ongoings of the day. It’s your turn to cook and you really, really don’t feel like prepping a meal. What’s worse: you’re hungry, even ravenous. You want massive, mouth-filling, gut-fulfilling fair in a hurry. Pizza? Burgers? The deli on the corner?
Travel Food – Delis in Rome (Fontana di Trevi) : Kiss My Mozzarella
“Kiss mine,” or a dialogue something like that happened in the 18th century between Nick Salvi – the guy mostly responsible for the above Trevi Fountian – and a barber who didn’t much care for Nicola’s handiwork, and wasn’t shy about saying so. You can still see where said barber’s shop was in the above photo. It’s the shop behind that irregular outcropping in back. That’s of course because Salvi obliged the barber’s reticence with a special deviation – a cup sculpted into a rock large enough to block the loose-tongued Figaro’s view.
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.
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.’
Bloomsday Recipe – Joyce’s Moo-Cow Ragout
James Joyce’ Portrait of a Pasta with Ragout “Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.” Ulysses For more literary …
Pasta Noir – Happy Birthday Ricky: Wagner’s National German Pasta (with sausage and broccoli)
by Susan Cook-Abdallah “Freshly blows the wind homewards…” Tristan und Isolde act 1, sc. 1 Ingredients: For the Pasta: Barley Water Salt Schnapps For …
Literary Recipes – Sherlock Holmes: The Case of the Missing Penne with Tuna and Tomato (happy birthday Sir Conan-Doyal)
THE CASE OF THE MISSING PENNE “You know my methods. Apply them.” The Sign of Four When you come back out the bowl is still there …