Who’s hungry?

[Nape]

Cold and shitty day in Pritzkanistan. My youngest boy is home from his freshman year at UofIowa and he asked for pasta. Shocking, I know. Shall we?

 

[shiv]

Hey I got my local honey and had it with my tea today - was excellent

 

[shiv]

Thanks for the rec and ready to see dinner for tonight

 

[Nape]

Hey I got my local honey and had it with my tea today - was excellent

I don’t put it in my tea every time but it does change it up a bit. I do, however, eat local honey every day......honeycomb form if I can find it.

 

[Nape]

Gonna do orecchiette with broccoli rabe and Italian sauseeeeg. Love this simple dish. So good.

 

[shiv]

I don’t put it in my tea every time but it does change it up a bit. I do, however, eat local honey every day......honeycomb form if I can find it.

I’m just gonna get @Sloppy Mexican to move up to Huntsville and start a honey business. We will leverage our digital infrastructure and make him bank while I get my local honey every day

 

[shiv]

I don’t put it in my tea every time but it does change it up a bit. I do, however, eat local honey every day......honeycomb form if I can find it.

Do you stock it up for the winter, or just while it’s in season

 

[Nape]

Do you stock it up for the winter, or just while it’s in season

Stock up from our local farm stand.

 

[Viking]

I eat honey also. I buy a bunch of that and my chaga from a family up here and stock it for the winter. Put them both on biscuits or just by themselves. I’ll alternate chaga and honey as my sweetener in coffee and tea also. Good stuff!

 

[Nape]

Got the requested salad ready first.

2 pints of grape maters
2 large yellow bell peppers
2 medium cukes
1 large Vidalia onion, thinly sliced

Since we are having orecchiette pasta might as well have the same shaped fresh mooz. Also tore up a good handful of fresh basil and added it.

The dressing is 3 parts good EVOO, 1 part balsamic, and grated pecorino.

Mix together, add dressing, salt, pepper, and red pepper flakes if wanted. Shaved some imported pecorino over the top. It’ll refrigerate until dinner.

 

[Nape]

The “sauce”:

1.5 pounds of bulk Italian sausage
1 pound broccoli rabe
1/2 onion, diced
5 garlic cloves, diced
Anchovy paste, a dallop

You wanna brown the sausage first in a heavy bottom pot. I will do it in two batches to avoid overcrowding the pot:

 

[Nape]

After the sauseeeg is done, add garlic to the pot and sauté for 3 minutes.

Add the onion and a tbsp of anchovy paste and sweat for two minutes, scraping the bottom to get all of the love off.

Add a cup of dry white wine (Pinot Grigio or sauv blanc) and reduce by half:

Add 2 cups of sodium free chicken stock and cook for a minute or two.
Cut up the rabe in inch long pieces (don’t use the stalks) and add.
Add the cooked sausage and cook 5 minutes. Let rest and cook the pasta.

 

[Nape]

Cook the macaroni to al dente, drain, and add to the pot.
Plate and grate some of the pecorino over the dish. Scarf:

 

[Nape]

For the chef:

 

[The_Goose]

Getting Carbonara pizza from The Warehouse.

Looks great, Nape. Can’t make it out to the Ville tonight, unfortunately. Early tee time mañana (tomorrow in Mexican).

 

[ChingChongDingDong]

I’ve had food poisoning all day. Hope you all are better than me!

 

[Nape]

Getting Carbonara pizza from The Warehouse.

Looks great, Nape. Can’t make it out to the Ville tonight, unfortunately. Early tee time mañana (tomorrow in Mexican).

Slick.....bilingual goose.

Here’s Goose with a 22 minute Rosewood Heart from last Saturday. Starts as acoustic and turns into a jam.

 

[TJHall1]

Chicken breasts. With brussel sprouts for fyiiiixins.

 

[RonwellQuincyDobbs]

I'm not the master chef that @Nape is but this ole boy did a pretty bang up job on breakfast and dinner today...

 

[Nape]

I'm not the master chef that @Nape is but this ole boy did a pretty bang up job on breakfast and dinner today...
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Love some b-fast for dinner. Or any meal for that matter. Cheers, pal. Let’s get the lines wet soon.