What's on your Thursday Menu?

Mernin, Happy Friday Eve!

QOTD - Angel hair. I love it. Very versatile, not overpowering.

Breakfast - fasting, hot black coffee and water. I do have a beautiful bean and cheese taco sitting here looking at me. Coworker brought tacos. AHHHH!

Lunch - vegan banh mi from local place, OR slice of veggie pizza, same place. Not sure yet.

Snack - probably the taco I save

Dinner - No plans yet, but, I ain't cooking!

I hope you all have a great day!

I would like my coworkers sooooo much more if they brought tacos!

My husband's family calls penne "sewer pipes" because they look like little sewer pipes. Penne is the perfect pasta for sauceability and toothsinkability, but can slide off the fork. There is a little company here named Chieffos that makes an excellent potato gnocchi (my husband called that "yon-key". I consider that my perfect pasta.

The secret of sauceabllity or getting the sauce to stick to the pasta is adding some butter, at least two tablespoons to a quart of sauce. You also reserve some pasta water and thin down the sauce if it is a little too thick. I have made thousands of pots of sauce. The best I ever made was the Marcella Hazan. I only made it once because I felt so guilty about the amount of butter. But this QOTD got me to thinking about pasta and I am going to make some of her sauce soon with the potato gnocchi.

G'morning menuers!

I have no idea how you function, JB, with so little sleep. I would be comatose by now! I hope your day is better today.

QOTD: oooh, I have so much to say about this.

1. do not ever mix your different pasta types. I was horrified when I saw a friend mixing 2-3 different types (they were the left overs in different boxes). They cook at different times and it will become a mosh posh.
2. Any type of pasta that has righe (lines) in it will have the sauce adhere to it. So fusilli, penne rigate, rigatoni, conchiglie rigate, etc are perfect for this purpose.
3. Same criteria for ease of forkability. The above mentioned pasta are very easy to pick up due to their shape.
4. Toothsinkability depends on how you cook them. I noticed in most American restaurants the pasta is cooked for too long. If you cook the pasta al dente it will be very satisfying.
5. Do NOT call pasta, noodles. Even when they are in the box pasta is pasta and noodles are...well they are something else.
6. Thank you for coming to my ted talk.

My meals yesterday (ADF)

• B: fast
• L: coffee + premier protein
• S: coffee + premier protein
• D: hb egg + tuna pouch
• E: 5.5 miles jog.

Happy jr fri-yay!

Wait, what is a noodle?

Sheila, I was WAITING for you to comment on this!!! What is a noodle ma'am???

I have this pet peeve about people calling pasta noodles. Noodle is used in Asian cuisine. Pasta is used in italian cuisine.
When my daughter was very young and in daycare, I would pick her up and she would say I had noodles and meatballs today. It was like hearing that scratch on the chalk board. So next time I was in Italy I brought the day care owner an apron with the name of all the different pasta. To this day when she texts me, on purpose she says noodles instead of pasta if she is talking about italian dishes, just to irritate me.
Side note: meatballs are not an Italian sauce you put on your pasta. That's another pet peeve and another Ted talk subject.

Today I learned! I love it! Asian noodles, Italian pasta!

I love that you still talk to the lady who owned your daughter's day care, says a lot about relationships in your life. And now, I want either noodles OR pasta. Both sound delicious.

We call her our personal Mary Poppins, practically perfect. She has been part of our lives since DD was 4 months old and I went back to work, present at every bday party and graduation. She is family, in the best way. Not blood related but so much more important.

I knew I could count on you! Please listen to the podcast and tell me your verdict!