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which_chickI'm trying to get some rides on my horse while the clinic is still fresh in my mind and BEFORE the pumpkin army comes to visit. It's also "build a fire when you walk in the door" season. So, my evenings are pretty busy and by the time I get ready to make dinner, I'm kind of starved. Hunger is the best sauce but also then I need food, stat.
This is sorta-fancy pasta that is tasty and not jarred-sauce for a fraction of the effort you'd put into a properly FANCY effort.
I offer you Speedy Linguini!
You will need linguini. Chopped sun-dried tomatoes (in olive oil, I have a jar of them in my fridge), olives-stuffed-with-garlic, fresh whole clove garlic, olive oil, red pepper flakes, about 1Tbsp of butter per serving, and real parm to grate on top.
Recipe makes 1 serving.
Set water on to boil.
Peel and chop three cloves of garlic pretty fine or press them or whatever. Small.
Get four garlic-stuffed olives, chop into halves lengthwise, then slice crossways thin slices.
Heat up small skillet on stove, add glug evoo, put in garlic pieces and olive pieces and whatever pickled garlic pieces came with the olives and got chopped up. Stir around a bit
When water is boiling, add a person serving of pasta. Keep an eye on it, you want al dente.
Back to small skillet. When garlic pieces are just starting to brown/soften, add in a good heapy tablespoon of the sun dried tomatoes, the butter, and as much red pepper flakes as you think you want. Kind of stir/swish around so that nothing sticks. If stuff DOES stick and the butter is already melted, add a little dash of water to deglaze and reduce heat a bit. Otherwise, move melting butter over stuck stuff and use the melty butter to deglaze. Once butter is melted and everything looks hot, remove pan from heat and wait for the linguini to get done.
When linquini is done, pour off the water from the saucepan. Dump slightly (but not very) wet linquini in skillet. Stir/toss to combine with toppings. Grate parm overtop. Eat out of pan.
This is kind of fancy-tasting food for being done in just the time it takes to cook linguini.
This is sorta-fancy pasta that is tasty and not jarred-sauce for a fraction of the effort you'd put into a properly FANCY effort.
I offer you Speedy Linguini!
You will need linguini. Chopped sun-dried tomatoes (in olive oil, I have a jar of them in my fridge), olives-stuffed-with-garlic, fresh whole clove garlic, olive oil, red pepper flakes, about 1Tbsp of butter per serving, and real parm to grate on top.
Recipe makes 1 serving.
Set water on to boil.
Peel and chop three cloves of garlic pretty fine or press them or whatever. Small.
Get four garlic-stuffed olives, chop into halves lengthwise, then slice crossways thin slices.
Heat up small skillet on stove, add glug evoo, put in garlic pieces and olive pieces and whatever pickled garlic pieces came with the olives and got chopped up. Stir around a bit
When water is boiling, add a person serving of pasta. Keep an eye on it, you want al dente.
Back to small skillet. When garlic pieces are just starting to brown/soften, add in a good heapy tablespoon of the sun dried tomatoes, the butter, and as much red pepper flakes as you think you want. Kind of stir/swish around so that nothing sticks. If stuff DOES stick and the butter is already melted, add a little dash of water to deglaze and reduce heat a bit. Otherwise, move melting butter over stuck stuff and use the melty butter to deglaze. Once butter is melted and everything looks hot, remove pan from heat and wait for the linguini to get done.
When linquini is done, pour off the water from the saucepan. Dump slightly (but not very) wet linquini in skillet. Stir/toss to combine with toppings. Grate parm overtop. Eat out of pan.
This is kind of fancy-tasting food for being done in just the time it takes to cook linguini.
no subject
Date: 2022-11-23 02:40 am (UTC)no subject
Date: 2022-11-23 04:03 am (UTC)There's a fairly substantial blaze orange clothing requirement for participants (250 square inches on head, chest, and back combined) and, as noted above, it's "regular firearms" deer season so they're all carrying guns.
Also it's right after Thanksgiving and the season of Pumpkin Spice Everything.
In short, the pumpkin army is "deer hunters". In some areas of the state, this is not a big deal or an inconvenience for horse people. However, where I live it's a pretty big deal and at least for the High Holy Opener (the weekend following Thanksgiving), the wise horseperson just... stays in and pursues other activities. There's audible gunfire for a large part of the day and tons of brightly clothed people running around on ATVs or trucks with guns. It's just a whole thing.
no subject
Date: 2022-11-24 04:25 am (UTC)lol High Holy Opener.
no subject
Date: 2022-11-26 09:30 am (UTC)no subject
Date: 2022-11-26 09:31 am (UTC)Edit: Oops, wrong level of comment field!
no subject
Date: 2022-11-27 01:43 am (UTC)no subject
Date: 2022-12-29 11:44 am (UTC)no subject
Date: 2022-11-27 11:35 pm (UTC)