Thursday, July 13, 2006


Yeah so I broke down a month ago in the damn tunnel. Recent events jogged my memory so I thought I would post this. I never liked the idea of the tunnel anyway.

Tuesday, June 06, 2006


I just got a visit from the coffee machine gnome...

Sunday, June 04, 2006

Breakfast Treats 2.0

I finally got the car i wanted. Everything is just coming up roses!

Thursday, June 01, 2006

Fish on Friday....

I have had this meal nearly every weekend growing up in an Italian household. It is a delicate balance of salty and sweet things, the sweet tomato sauce with the salty brine of calamata olives. It is one of my favorite dishes. The ingredients list is as follows:

1 32 oz. can of ground peeled tomatoes

1 6 oz. can of tuna (preferably in olive oil)

1 medium yellow onion (shallots are a nice substitute)

3 or so cloves of garlic

Olive Oil

Red Wine (optional)

Calamata olives(yeah greek or spanish olives are ok too)


Black Pepper

Fresh Basil (which I did not have, sacrilege! but I did have wine which sort of makes up for it)

Linguini (I like the flat shape, but you can use spaghetti)

If you like a little more kick you can add red pepper, but be warned, this is a delicate dish. It is very easy to overwhelm the more subtle flavors. The same can be said for how much garlic you use (this means you Brian!)

Tradionally this meal has NO CHEESE grated or otherwise. Why you ask? it's a tomato sauce after all?

Well, the reason is that it has fish in it. I can't fully explaiin why this is a no-no, but it sure as hell is. When it was served in my house cheese wasn't even put on the table.

You heathens can do as you please, but remember what I said about delicate flavors. Both Parmesan and Romano cheeses are quite salty, so keep that in mind. it is not hard to overwhelm this dish. If you want to over load your sauce with cheese might I suggest sauce from a can?


Monday, May 15, 2006

The rain is getting to me. I need more sunshine. I hate god.

Wednesday, May 10, 2006

I have always loved cocoa crispies, but i still miss Tusk the Elephant

Monday, March 27, 2006

This is my first attempt at a Vietnamese style, or "Phø", soup. The Phø Gå boullion cubes and rice noodles can be found at the Super88 Supermarkets or any vietnamese supermarket on Dorchester Ave. Everything else can be found at any local supermarket.

The soup was very good even though I took liberties with the usual list of ingredients. I have never had Phø with Collard Greens, but it worked for me. Fresh Basil is added to the soup just before eating it. But, I refuse to pay $3.99 for a small package of fresh basil. I wil wait until I can grow my own or buy it by the bunch at a farmers market. I could also have used watercress and bean sprouts. Didn't have 'em, didn't use 'em.

For those curious a complete list of ingredients;

Phø Gå cube (ther are many variations available)

Rice Noodle

Yellow Onion

White Mushroom

Collard Greens

Chicken Drumstick (I prefer darkmeat but I believe breast is usally used)


Extra Virgin Olive Oil (I think veggie oil is usally used but hey I'm Italian)

Lime (used as a condiment)

Bon Appettit

Salvatore Mancini