A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
of hot (spicy) Italian sausage added.

Here's a sample of it spooned over spaghetti. Simple and delicious:

https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg

Jill

On Tuesday, August 30, 2016 at 9:55:51 PM UTC-5, Jill McQuown wrote:
> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
> of hot (spicy) Italian sausage added.
>
> Here's a sample of it spooned over spaghetti. Simple and delicious:
>
> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>
> Jill

Very nice!

I made my pasta (linguini) with meat sauce and freshly grated Parmesan Reggiano! YUM!!

John Kuthe...

On Tuesday, August 30, 2016 at 9:55:51 PM UTC-5, Jill McQuown wrote:
>
> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
> of hot (spicy) Italian sausage added.
>
> Here's a sample of it spooned over spaghetti. Simple and delicious:
>
> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>
> Jill
>
>
Looks good enough to eat!

On 8/30/2016 11:24 PM, wrote:
> On Tuesday, August 30, 2016 at 9:55:51 PM UTC-5, Jill McQuown wrote:
>>
>> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>> of hot (spicy) Italian sausage added.
>>
>> Here's a sample of it spooned over spaghetti. Simple and delicious:
>>
>> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>>
>> Jill
>>
>>
> Looks good enough to eat!
>
Thanks! It definitely was. The sauce will be even better today or
tomorrow. I plan to make some creamed spinach to go with it next time
around.

Jill

On Tue, 30 Aug 2016 22:22:40 -0500, Sqwertz >
wrote:

>On Tue, 30 Aug 2016 22:55:45 -0400, jmcquown wrote:
>
>> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>> of hot (spicy) Italian sausage added.
>>
>> Here's a sample of it spooned over spaghetti. Simple and delicious:
>>
>> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>
>I made pickled shrimp. I made the solution less acidic so it would be
>more of a marinade and so they should last a couple more days before
>they get tough from the acid. Will try them tomorrow, to be served
>with French baguettes and mayo (traditional) or maybe I'll prefer
>butter.
>
>This comes pretty close to what I did (adding coriander and mustard
>seed), except I used 2 parts lemon juice, 2 parts aged white wine
>vinegar, and 1 part sherry vinegar as the acids, then some of the
>heavily spiced shrimp simmering liquid and baking soda to adjust the
>acidity level.
>
>http://www.saveur.com/article/Recipes/Pickled-Shrimp

One is moving!
Pickled-Shrimp = Drunk-Dwarf

jmcquown wrote:
>
>A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>of hot (spicy) Italian sausage added.
>
>Here's a sample of it spooned over spaghetti. Simple and delicious:
>
>https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg

Looks good, and properly served over UNsauced pasta.

Last night I prepared Three Cheese Tortellini (frozen out of a box)
with olive oil and lots of slivered garlic:
http://i67.tinypic.com/2el5q9l.jpg
Mr. Fluff:
http://i66.tinypic.com/rtkl7a.jpg

On 8/31/2016 11:23 AM, Brooklyn1 wrote:
> jmcquown wrote:
>>
>> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>> of hot (spicy) Italian sausage added.
>>
>> Here's a sample of it spooned over spaghetti. Simple and delicious:
>>
>> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>
> Looks good, and properly served over UNsauced pasta.
>
Thank you, although I don't know what you mean by "UNsauced" pasta.

> Last night I prepared Three Cheese Tortellini (frozen out of a box)
> with olive oil and lots of slivered garlic:
> http://i67.tinypic.com/2el5q9l.jpg

Congratulations on serving frozen food from a box.

> Mr. Fluff:
> http://i66.tinypic.com/rtkl7a.jpg
>
Hi Mr. Fluff.

Jill

On Tue, 30 Aug 2016 22:55:45 -0400, jmcquown >
wrote:

>A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>of hot (spicy) Italian sausage added.
>
>Here's a sample of it spooned over spaghetti. Simple and delicious:
>
>https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>
>Jill
Looks good. I think we'll do pasta tonight too.

koko

--

Food is our common ground, a universal experience
James Beard

On Wednesday, August 31, 2016 at 11:41:28 AM UTC-4, Jill McQuown wrote:
> On 8/31/2016 11:23 AM, Brooklyn1 wrote:
> > jmcquown wrote:
> >>
> >> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
> >> of hot (spicy) Italian sausage added.
> >>
> >> Here's a sample of it spooned over spaghetti. Simple and delicious:
> >>
> >> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
> >
> > Looks good, and properly served over UNsauced pasta.
> >
> Thank you, although I don't know what you mean by "UNsauced" pasta.

He doesn't like it when the sauce and pasta are combined prior
to serving. I know another guy like that; he said it reminds
him of Chef Boyardee when the pasta and sauce are married together.

I suppose he'd pitch a fit if his Chinese food was served with the
sauce just spooned over the top.

Cindy Hamilton

On 8/31/2016 1:03 PM, Cindy Hamilton wrote:
> On Wednesday, August 31, 2016 at 11:41:28 AM UTC-4, Jill McQuown wrote:
>> On 8/31/2016 11:23 AM, Brooklyn1 wrote:
>>> jmcquown wrote:
>>>>
>>>> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>>>> of hot (spicy) Italian sausage added.
>>>>
>>>> Here's a sample of it spooned over spaghetti. Simple and delicious:
>>>>
>>>> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>>>
>>> Looks good, and properly served over UNsauced pasta.
>>>
>> Thank you, although I don't know what you mean by "UNsauced" pasta.
>
> He doesn't like it when the sauce and pasta are combined prior
> to serving. I know another guy like that; he said it reminds
> him of Chef Boyardee when the pasta and sauce are married together.
>
> I suppose he'd pitch a fit if his Chinese food was served with the
> sauce just spooned over the top.
>
> Cindy Hamilton
>
You nailed it. The funny thing about it is the sauce always winds up
tossed together with the spaghetti. Because that's what you do when you
eat it. It's not picture perfect.

Jill

On 8/31/2016 11:23 AM, Brooklyn1 wrote:
> jmcquown wrote:
>>
>> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>> of hot (spicy) Italian sausage added.
>>
>> Here's a sample of it spooned over spaghetti. Simple and delicious:
>>
>> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>
> Looks good, and properly served over UNsauced pasta.
>
> Last night I prepared Three Cheese Tortellini (frozen out of a box)
> with olive oil and lots of slivered garlic:
> http://i67.tinypic.com/2el5q9l.jpg
>
Sorry but that is not at all appetizing. Looks like you dumped a bunch
of paprika on top of it. I have no idea why you might do that.

Jill

On 8/31/2016 6:00 PM, Sqwertz wrote:
> On Wed, 31 Aug 2016 17:18:45 -0400, jmcquown wrote:
>
>> On 8/31/2016 11:23 AM, Brooklyn1 wrote:
>>> jmcquown wrote:
>>>>
>>>> A nice hearty tomato sauce, with about 1/2 lb. of nicely browned slices
>>>> of hot (spicy) Italian sausage added.
>>>>
>>>> Here's a sample of it spooned over spaghetti. Simple and delicious:
>>>>
>>>> https://s17.postimg.org/c33o56bpb/sp...an_sausage.jpg
>>>
>>> Looks good, and properly served over UNsauced pasta.
>>>
>>> Last night I prepared Three Cheese Tortellini (frozen out of a box)
>>> with olive oil and lots of slivered garlic:
>>> http://i67.tinypic.com/2el5q9l.jpg
>>>
>> Sorry but that is not at all appetizing. Looks like you dumped a bunch
>> of paprika on top of it. I have no idea why you might do that.
>
> Knowing Shelly it's probably cinnamon. It does look like hell,
> whatever it is.
>
> -sw
>
Hmmm, cinnamon. Yes, it could be. According to him it's frozen
tortellini. I'm thrilled he took a picture of it.

Jill

On Wed, 31 Aug 2016 11:23:16 -0400, Brooklyn1
> wrote:


>Last night I prepared Three Cheese Tortellini (frozen out of a box)
>with olive oil and lots of slivered garlic:
>http://i67.tinypic.com/2el5q9l.jpg

What is that, dandruff from a ginger?

>Mr. Fluff:
>http://i66.tinypic.com/rtkl7a.jpg

A handsome young man.

On Sun, 04 Sep 2016 10:05:13 +1000, Jeßus > wrote:

>On Wed, 31 Aug 2016 11:23:16 -0400, Brooklyn1
> wrote:
>
>
>>Last night I prepared Three Cheese Tortellini (frozen out of a box)
>>with olive oil and lots of slivered garlic:
>>http://i67.tinypic.com/2el5q9l.jpg
>
>What is that, dandruff from a ginger?

Sweet paprika.

>>Mr. Fluff:
>>http://i66.tinypic.com/rtkl7a.jpg
>
>A handsome young man.

A great grey hunter. Fluff is extremely feral, can't touch him. He's
very strong and lightening fast... I've seen him take down squirrels
in the trees. Once Fluff locks on to a target it's all over.

On Sat, 03 Sep 2016 21:28:18 -0400, Brooklyn1
> wrote:

>On Sun, 04 Sep 2016 10:05:13 +1000, Jeßus > wrote:
>
>>On Wed, 31 Aug 2016 11:23:16 -0400, Brooklyn1
> wrote:
>>
>>
>>>Last night I prepared Three Cheese Tortellini (frozen out of a box)
>>>with olive oil and lots of slivered garlic:
>>>http://i67.tinypic.com/2el5q9l.jpg
>>
>>What is that, dandruff from a ginger?
>
>Sweet paprika.

I thought so For no particular reason, I don't seem to like or use
paprika much at all for about 2 years now <shrug>. When I do use it, I
use smoked paprika and I use it sparingly.


>>>Mr. Fluff:
>>>http://i66.tinypic.com/rtkl7a.jpg
>>
>>A handsome young man.
>
>A great grey hunter. Fluff is extremely feral, can't touch him. He's
>very strong and lightening fast... I've seen him take down squirrels
>in the trees. Once Fluff locks on to a target it's all over.

He's in very good condition for a feral.
Do you worm your ferals, and if so, how do you go about doing it?