ness

Interesting post. Your dad sounds like an heckuva guy. Although I can’t compare my dad to anyone really, especially anyone well known, I have a great deal of respect for him. The older I get the more I realize it too, and I have some regret that I didn’t let him know it more when he was here. Same with my mom. I’m a big fan of John Ford and John Wayne. I just finished watching She Wore a Yellow Ribbon again less than an hour ago. The Searchers is one of my favorites. I watched Three Godfathers again a week or two ago and I have How Green Was My Valley recorded from TCM and will watch it again soon. Quiet Man season is coming.

Here you go. Jasper's marinara is pretty good stuff, but I don't know how available it is outside KC. I'm sure you could sub in any good marinara though. Also, I really think this is best with the angel hair pasta, but do what you like. Angel Hair Pasta with Tomato Cream Sauce Ingredients 8 ounces angel hair pasta 5 ounces pancetta, diced 4 ounces mushrooms, sliced 12 ounces Jasper’s Marinara Sauce 4 ounces heavy cream ¼ teaspoon red pepper flakes 4 ounces Romano cheese ½ cup green peas Directions 1. Bring salted water to a boil for pasta. 2. In a skillet, saute pancetta over low heat until fat is rendered and just turning crisp. Add mushrooms and saute until liquid is released and reduced, and rendered fat is absorbed. 3. Add marinara sauce, cream, red pepper flakes, peas and Romano cheese. Cook over medium heat until it reaches a simmer and reduce heat. 4. Cook pasta 4 minutes until al dente. Drain and add to skillet and toss to combine.

Hah!

I got the recipe from a restaurant called Jasper's in KC. They call it Capellini d'Angelo alla Nanni, or something close. It's angel hair pasta with pancetta, mushrooms, peas, tomato cream sauce with Romano cheese. It's super easy to put together and we really like it. I'm happy to share the recipe if you'd like.

I love this! Cherished memories for sure!

I've got a bunch of old photos I can't ID the people in. Some of them are professionally done portraits, so they are of somebody my grandparents thought were special. Or they *are* my grandparents or great grandparents when they were young. My siblings and cousins are clueless too. That's sad.

There’s a difference in texture for sure. More like a porridge but there is a little chew. I think there’s a little difference in flavor too. We’ve been enjoying the overnight prep lately. 4 to 1 ratio of water to steel-cut oats and a pinch of salt. Bring to a boil for a three to four minutes then cover and turn off the heat. Let them sit overnight and warm them for a few minutes the following morning. It’s nice to have something quick, especially on work days. Edit: I updated the times to get it more creamy.

I've got a few craisins in there too. Good addition!

Overnight steel-cut oatmeal, with splurges

Did I leave you speechless? 😀

I like the easier prep. What’s inside?

Our favorite Italian restaurant, Jasper’s, has this signature dish called Cappelini d’Angelo Alla Nanni. (Phew!) Essentially angel hair pasta, tomato cream sauce with pancetta, mushrooms, Romano cheese and peas. Jasper shared the recipe (mostly) and I did it tonight with a few tweaks. The best thing we’ve done in a while, and we will definitely do it again.

What’ve you got on the plate?

Breakfast is underrepresented here in my opinion. So… Breakfast casserole Guac on toast Ham and cheese grits, etc.

Started indoors today: Lettuce (⅓): Black Seeded Simpson, Forellenschluss, Parris Island Cos, Red Salad Bowl, Slo Bolt, Tennis Ball, Tom Thumb, Yugoslavian Red Pepper: Anaheim, Poblano, Jimmy Nardello, Sweet Banana Tomato: Black Krim, Blondkopfchen, Brandywine, Celebrity, Cherokee Purple, German Pink Herbs: Basil, Chives, Dill, Parsley, Greek Oregano, Sage, Sweet Marjoram, Rosemary, English Thyme

I had a feeling there was gonna be more to the story than overzealous KDWP agents.

Are you using mustard on the ribs? They look great!

Every single one of us understands it.

I respectfully disagree. Nothing good comes from a free for all like that here. Just because it’s tucked away doesn’t mean it’s gonna stay there. It will be contagious. I think a hard and fast politics-free policy is a good thing.

That's pretty cool. Thanks for sharing.

Cajun itch not fully scratched, I made me some gumbo. Shrimp, chicken and andouille. My old favorite andouille (Richard's) isn't carried anymore, so I tried a new one they sell from behind the counter. Kirsch or something close. Kind of a hard sausage. Very good, but like the Richard's better.

First letter on Holly’s last name please. We may have something in common 😀

And, now I’m gonna take a stab at ranking the singers: 1. Ray, one of a kind! 2. Bruce, like he has broken glass in his throat 3. Michael, one of a kind but… 3.5 Stevie, in a category all his own 4. Huey 4.1 Lionel 5. Bob D, needed coaxing 5.5 Kenny R, smooth! 6. Cindy; a little goes a long way, but wow! 7. Dionne/Willie - how did they get paired?? 8 Whew!

I share this for those that may be too young @Ryan Miloshewski or too old @oneshot 1 to know of this. 🤪