Tag: pasta

Bowties and Broccoli – Budget Bytes

Similar to something I threw together earlier, to go with a tuna steak. I used penne, but just about any pasta shape should work fine.

I was going to saute some garlic, but ran out of energy and just sprinkled in some garlic powder with the other seasonings. Hadn’t made anything like this in a while, but it turned out good enough for the effort that I should again before too long.

Bowties and Broccoli – Budget Bytes

Tonight’s badly lit delight: the other half of that mixed seafood pasta thing. Which did turn out to be pretty good. I added an extra handful of frozen shrimp this time, because protein.

Along with one adaptation of the herby zucchini and tomatoes my mom used to make, because I got an urge. Good thing that did turn out about as good as I was hoping, because there’s most of a pan left to finish up on my own 😅

(ETA: Still not sure how I ended up living with a picky eater who can’t stand shellfish, any type of squash, or cooked sweet peppers. Among other things. But, it’s not so coincidental that these items show up a lot when I’m cooking for myself. Good opportunity to cover all those bases here 😊)

His palms currently perspire,

save-vs-lazer:

killjoycain:

the-man-who-sold-za-warudo:

mcgama:

the-man-who-sold-za-warudo:

his knees weakened,
arms encumbered,

vomit haveth appeared on his armour already,

mothers pasta of Italian origin

pasta, lasagna, and pizza were actually brought to Italy from China by Marco Polo during the 13th century but okay.

This armour is late 16th century. That gives my mother of Italian origin 3 centuries to develop her pasta in order for me to vomit it on myself. This meme is historically accurate.

I just had a stroke

Pasta coming to Italy from china was a myth invented by early 1900s american marketers that got really popular at the time and is now commonly considered true. But the ancient greek have had

λάγανον

(làganon)

and
μακάρια

(makària) since pre-roman times.

The myth originates from the
Macaroni Journal, published by an association of food industries with the goal of promoting pasta in the United States, in 1929. Which incidentally claimed that the word “Spaghetti” comes from the ancient mystical chinese word “Spa Get”.

All this bullshit was possibly an attempt at distancing themselves from fascist italy (Mussolini rose to power in 1922), or to ride on the wave of the anti-italian racism of the time (which was very widespread in the 20s), or maybe just to spin a fancy story with mythical undertones to sell their product.

A quick source, but really just google “pasta origin myth”.

This is not something I usually discuss on my blog but whenever this particular story comes up I get really mad.

More of the usual quality food photography, with a bonus view of the used pasta pot in the sink 😉

I wanted proper meal tonight, instead of just scavenging again. I also did manage to make it out to the store yesterday for some fresh stuff.

So, I finally threw together some spinach and blue cheese pasta I’d been wanting. (Didn’t follow a recipe, but that one is close enough and sounds pretty good.) Normally, I would prefer linguine or fettuccine for something like that, but GF spaghetti is what I can easily get hold of.

On the side: some Greek-ish marinated lamb chops that looked particularly good yesterday, and which I managed NOT to dry out under the broiler this time! I think it’s boneless leg. (Again, I just threw some seasonings into a baggie with the meat, maybe an hour in advance. But, the same seasonings as through the link. Dried oregano actually works better, IME, besides more convenient for most people.)

Also, some cheese-stuffed peppers because they were in the fridge and tasty.

Japanese tuna spaghetti

I was originally thinking of throwing together some quick Italian style pasta with half a can of tuna left over from a sandwich yesterday. And about a quarter of a pack of pasta for one hungry person.

But, then I decided to try a little different flavor instead, and it turned out great. Even if I did slosh more soy sauce into the pan than I meant to, so it turned out a tad salty even for me 😒 A little more green onion next time too, but the results were still really good for the amount of effort and ingredients involved.

(The garnish of nori and sesame on top added a really nice touch, btw, so I wouldn’t recommend skipping that unless you really hate one or both of them. Tasted good before, but better with. No ready-made furikake here, but thankfully toasted sesame and some nori sheets lurking in the cabinet for a quick snip job. With enough left cut up from one sheet for at least another dish, which should come in handy.)