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[John G.]

Four!

[John G.]

Settling in with You Never Can Tell starring Dick Powell as the reincarnation of a murdered dog. It’s his job to find out who killed. It’s a comedy. Or so the box says.

[MichaelG]

TOD: We have a handful of pasta dishes on our regular cooking rotation. One of the easiest is spaghettini with goat cheese, chili, and chives.

[KevinH]

Good afternoon!

[KevinH]

Wordle:  4/6

[MichaelG]

Two tomato-based favorites to cook are spaghetti with tomato, anchovies, and bread crumbs and fettuccine with a simple veal sauce.

[John G.]

Two tomato-based favorites to cook are spaghetti with tomato, anchovies, and bread crumbs and fettuccine with a simple veal sauce.

Yum.

[MichaelG]

One of my favorites is spaghetti cacio e pepe, but that is really tricky to make. It's only 4 ingredients but the technique to get the cheese even and not clumpy is not so easy. I got it just right once but only so-so since then. But I trust practice will make perfect.

[John G.]

I brought a jar of “wild capers” back from Kos. Want to make puttanesca with those a plenty of anchovies.

[MichaelG]

And then there's bucactini all'Amatriciana. That got hard to do during the Great DeCecco Bucatini shortage of a few years ago but the supply chain is back to normal now.

[MichaelG]

I brought a jar of “wild capers” back from Kos. Want to make puttanesca with those a plenty of anchovies.

What time should we come over?

[John G.]

I love all pasta, from tiny, butter-hungry couscous to rustic rigatoni and on to lasagna noodles

[John G.]

I brought a jar of “wild capers” back from Kos. Want to make puttanesca with those a plenty of anchovies.

What time should we come over?

No cooking until the pain passes.

[Jane]

Thank you, Vixmom for the devastating compliment last night. I blushed.

I agee with her.

[Jane]

I am feeling much better thank you all!

Wonderful.  Are you home from work today?

[John G.]

I had trouble standing there waiting for my lunch soup to warm up.

[MichaelG]

Most of our pasta cooking comes from recipes in either Marcella Hazan's cookbooks or one by her son Guiliano. She doesn't include a cacio e pepe recipe, so that comes from a David Kinch cookbook. There was also a good YouTube video that got me close before Kinch's more precise quantities helped get me there.

[Jane]

Action shots.

Fun.

[MichaelG]

I had trouble standing there waiting for my lunch soup to warm up.

Oh no, feel better soon. Hopefully it's mostly a matter of rest?

[MichaelG]

I can't really think of a pasta dish I cannot abide. But the late lamented East Coast Grill in Cambridge made a Pasta from Hell dish that I could not finish, though the first bite or two were fine.

[Jane]

Bolero

[Jane]

Cha cha

[Jane]

Four!

Is that how many costume changes you made?

[Jane]

Settling in with You Never Can Tell starring Dick Powell as the reincarnation of a murdered dog. It’s his job to find out who killed. It’s a comedy. Or so the box says.

I haven't seen this in years.

[MichaelG]

MichaelG, I first saw Clerks at the Sarasota Film Festival right before a screening of Red Rock West. Both films left indelible impressions.

Ooh, Red Rock West does look good. I hadn't heard of that before. Thanks!

[Jane]

I had trouble standing there waiting for my lunch soup to warm up.

Hugs.

[Freddie]

Cha cha

These are great! 

Was there any video?

[Freddie]

TOD:  Skip makes a fabulous gourmet Mac and cheese, from a recipe from Michael Ruhlman's book "Twenty"

[Freddie]

Page 5 is so close

[Freddie]

Maybe we should just get there