tag:blogger.com,1999:blog-26512711751180849642024-02-19T16:36:12.485-06:00Reflections on a life in medicine, art, and PastaWilliam F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.comBlogger1760125tag:blogger.com,1999:blog-2651271175118084964.post-78426676140755472842023-08-18T09:32:00.000-05:002023-08-18T09:32:15.396-05:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uPHAHUomqOKKRm1Pu4e7PNfT1gGM7qiPLXqEHMfhaz2PVWURGM_CNSonnrTtvxqAHusfSXtoc2fFaFVHOGR9OLl4kxTnBuMfnDO1S92ztAYqMZi2hYqWYWK111tbUh_cnad2evwsiWcu3jEJsYFJXxt2o-C9Au8Kn__1gxkGQe9TTkO9fhgW86p2LhU/s670/Screenshot%202023-08-18%20at%209.28.31%20AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="670" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uPHAHUomqOKKRm1Pu4e7PNfT1gGM7qiPLXqEHMfhaz2PVWURGM_CNSonnrTtvxqAHusfSXtoc2fFaFVHOGR9OLl4kxTnBuMfnDO1S92ztAYqMZi2hYqWYWK111tbUh_cnad2evwsiWcu3jEJsYFJXxt2o-C9Au8Kn__1gxkGQe9TTkO9fhgW86p2LhU/w319-h305/Screenshot%202023-08-18%20at%209.28.31%20AM.png" width="319" /></a></div><p></p><p><br /></p><p>
</p><p class="MsoNormal">BILLY THE BAKER<span style="mso-spacerun: yes;"> </span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Sitting at my desk this morning I wondered how I would
decorate my cake today. Allow me an explanation.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Since late adolescence I have always known what I wanted to
accomplish in life, and followed that path with a sense of purpose and meaning.
It wasn’t difficult to do until my familiar and comfortable path began to
severely change direction. I maintained my footing and went on to navigate three
major changes in my lifetime. I am not telling you this to pat myself on the
back, but to set the stage for what happened to me when I turned seventy years
old.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Changes in my attitude and self-confidence, questions about
my work, and a loss of purpose began to gradually make their way into my
thinking soon after entering the eighth decade. From time to time they would
demand my full attention, making it clear they would not leave until I dealt
with them. One of my ways of doing this is to write about them in my journal,
and occasionally, when I feel I have comfortably managed the questions, I write
about them publically in my blog or in these columns. The responses I receive
from readers confirm my belief that these “stuff of life” issues are universal,
and shared by others, each in their own unique way. </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">So what does cake decorating have to do with any of this?
Well, thanks to my wife, I’ve seen dozens of episodes of the Great British
Baking Show, which has given me a new way to look at these questions. We are
all bakers, and life is the cake we bake. First we try to understand what we
want for ourselves and go about acquiring the training and tools to accomplish
our goals. Obviously the time and effort needed for this depends upon what it is
we hope to do. When we feel we’re ready, we begin working, alone, or in the
company of others. We may spend a lifetime in one place devoted to one chosen
task, or we may move on to other work in a different setting. For many, this
lifetime of work is marked by various combinations of successes and failures,
hopefully more of the former than the latter. At some point, our working days
come to an end, either slowly or abruptly, and we have nothing else to put in
the oven. Our baking days are over.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">As a baker, I can look back on my life’s work as a series of
cakes freshly removed from the oven. With the exception of an occasional cookie
or small bun, my baking days are over. <span style="mso-spacerun: yes;"> </span>At
least the oven work is. Now its time to focus my attention on the fun part -decorating
the cakes I’ve created. There are thousands of written words, essays,
manuscripts, and assorted notes and comments to be reviewed, revised, and
edited, and above all – organized, in addition to all the unfinished material
to be completed. For the past several years I’ve fantasized about having some
of my work published, and if I want that to happen, now is the time to act.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">In the studio, where most of the work has been completed,
the decorating is approached differently. Although it involves new work, I see
it more as a refinement of the past. The intent is to raise the quality of my
work, building on what I’ve already done. For 35 years I’ve been learning and
practicing. Now it is time to do what I’ve always wanted – to create the best
art I am capable of doing – with no excuses, ifs, ands, or buts. Making those
paintings I’ve been imagining in my head for years a reality will be the icing
on the cake.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">It is also the time to think about cleaning up any mess I’ve
left in the kitchen. This means reaching out to family and friends, especially
those that have been partially displaced by time and distance. It’s the time to
mend those injured relationships, as well as establishing new ones and
re-establishing old ones.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">This has been a fun way of interpreting the final chapter of
my life’s journey, and I look forward to at least 10 more years of
“decorating”. It is one more new beginning.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Note...That is not my cake.<br /></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p><style>@font-face
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{page:WordSection1;}</style></p>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-15960548993720260142022-07-02T11:30:00.000-05:002022-07-02T11:30:11.444-05:00<p>
</p><p align="center" class="MsoNormal" style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2R13t_ARUDYpVRhVLSDPjUZ4dmxLJV4YCWyZ-KiedA2VXNVRS571JJPv1ffpiUW3UPE3c3SMeew8MffO_aDHPdRSUkpbK0AdXwSDF2LrsM2D1HfngS8Oih9j-maz25jqTBRHMAivW0zSsD_zYYRorJeHEItA3M32OAboIOT5S3Q1DG0mtbLalglx/s900/Purple%20Dreams%20oil%20pastel%208x10%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="900" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2R13t_ARUDYpVRhVLSDPjUZ4dmxLJV4YCWyZ-KiedA2VXNVRS571JJPv1ffpiUW3UPE3c3SMeew8MffO_aDHPdRSUkpbK0AdXwSDF2LrsM2D1HfngS8Oih9j-maz25jqTBRHMAivW0zSsD_zYYRorJeHEItA3M32OAboIOT5S3Q1DG0mtbLalglx/w433-h255/Purple%20Dreams%20oil%20pastel%208x10%20copy.jpg" width="433" /></a></div><b style="mso-bidi-font-weight: normal;"> </b><p></p><p align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"> </b></p><p align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;">I saw the light</b></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="mso-bidi-font-weight: bold;"><br /></span></p><p>Seven years ago I wrote in my journal, <br /></p><p class="MsoNormal">"Now, resting between yesterday and tomorrow, I realize time
has blurred my understanding of myself. I have a reasonably good idea of who I
have been, and what I have, and have not accomplished during my lifetime. The
goals and desires that have guided me through the years continue to roam about
in my head, albeit with a little less noise. However, they have difficulty
getting traction because time has worn away some of the fearless and unbridled
ambition and enthusiasm that allowed me to believe I was in charge of my
future. Now, after a lifetime of pursuing a life of my own design, and well into
the 8<sup>th</sup> decade, I find myself disoriented, unable to clearly define
what I want for myself in my remaining years."<br /></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">I was 74 years old and struggling with the notion that all
of those “Somedays” (Someday I will travel to Italy. Someday I will begin working
on that book. Someday I’ll do Pilates.)<span style="mso-spacerun: yes;">
</span>that I’ve leaned on so heavily in my lifetime were rapidly diminishing
with each passing year. Of course it didn’t help that the passing of each year
had become incrementally faster with each birthday. As a result, I felt
increasing pressure – all self-imposed – to know what I wanted to accomplish in
the years ahead and pursue it vigorously, not necessarily the best way to
approach creative and imaginative work. In retrospect <span style="mso-spacerun: yes;"> </span>my work suffered for several years while I battled
with myself. It was only when I realized the true nature of the problem that
work and life both returned to a healthier normal.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">The problem was not the diminishing future and the loss of basking
in glorious Somedays. It was the pathetic way I responded to being
seventy-something years old, using age to define myself. I saw everything I did
or planned within the framework of my age. I was no longer William Renzulli
planning a new series of paintings, but Seventy-five year old William Renzulli.
This mindset artificially distorts reality, and I was beginning to screen all
future work and plans by asking if I was too old to consider, let alone act on
them. I know; it is a ridiculous way to think, and fortunately, as soon as I
recognized that I put an end to it. Now, early in the ninth decade, I view my
future as endless and my potential unlimited. Liberated from a totally needless
burden, my life and my work has once again become a source of pleasure and
satisfaction. </p><p class="MsoNormal"> </p><p class="MsoNormal">Another life's lesson learned, and like all the others, destined to be re-learned again and again. <br /></p>
<p><style>@font-face
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{page:WordSection1;}</style></p>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-76991504139474393062021-10-26T16:20:00.001-05:002021-10-26T16:22:38.178-05:00Notes From the Ninth Decade<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78Us2xUDhqw7rdgKSXR7kzHVhRiSc0CJMfgOdwy7rSvo5VVZQhG9YYjfGBlJ11Dgn0pm-FWSp0Z6KfQObHtV2qTNRaC4QjJatoed291zJL8Q1q8c5aFi8JSgpm3wuW3hUKqyw-RCO3Og/s2564/Red-Orange+%25232++12x6+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="2564" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78Us2xUDhqw7rdgKSXR7kzHVhRiSc0CJMfgOdwy7rSvo5VVZQhG9YYjfGBlJ11Dgn0pm-FWSp0Z6KfQObHtV2qTNRaC4QjJatoed291zJL8Q1q8c5aFi8JSgpm3wuW3hUKqyw-RCO3Og/w456-h218/Red-Orange+%25232++12x6+copy.jpg" width="456" /></a></div><p></p><p>
</p><p class="MsoNormal">It's 4 AM and I find myself thinking about the timeline of
my life. How over the years my personal world would suddenly expand in
incremental bursts. The first 18 years were spent getting ready for whatever
would follow. Suddenly my world expands with college and medical school, and I
find myself more than I was before, living in a new community. Before I can get
fully settled, it falls apart and I am thrust into another life enlarging my
personal world once again and revealing another aspect of the person that I am.
Years later my life makes one more major change and I’m living in still another
world. Each move, each change over the 82 years has grown the circle of my
personal world. Those that have passed are still here in memories and
long-standing personal remnants. Today my world is and once again changing,
only now it seems to be receding, contracting under the weight of 82 years.
Probably a natural course of events and not necessarily a bad thing. It allows
me to focus my attention on what is important, discarding so many unnecessary distractions.</p>
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{page:WordSection1;}</style></p>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-35105430291092814642021-10-24T11:52:00.003-05:002021-10-26T16:07:17.162-05:00You're Not Safe Anywhere<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXUq3HH7yHhNG_6P1NZ7k7lxTmaSR0xeYLD_wJEuDq6sASb6HfZ7cPo6XYzlIkThT3TLFyrK0Fyy-Q3gVQkN8rtBaS-gauVueBugZ8DsTxSiUjbblSBqCe7S73p4VeARjAofXw1ZRnBM/s900/Throne+throes+copy+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="762" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXUq3HH7yHhNG_6P1NZ7k7lxTmaSR0xeYLD_wJEuDq6sASb6HfZ7cPo6XYzlIkThT3TLFyrK0Fyy-Q3gVQkN8rtBaS-gauVueBugZ8DsTxSiUjbblSBqCe7S73p4VeARjAofXw1ZRnBM/s320/Throne+throes+copy+2.jpg" width="271" /></a></div><p></p><p>
</p><p class="MsoNormal">You’re Not Safe Anyywhere</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">It began innocently enough. A few mild lower abdominal
cramps and a sense of pelvic fullness, familiar feelings we’ve all experienced,
but generally find no reason to discuss publicly. There was no sense of
urgency, so 15 -20 minutes later I made my way to the bathroom in the studio to
take care of the issue at hand. You will understand if I avoid a detailed
description of the following events, carefully selecting those that I will
share with you, dear readers.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">As many of you know, I am 82 years old, and I have learned
to respect the limits that age has imposed on my sense of balance. So, I
approach everything with some degree of caution, especially in the bathroom.
But this was a simple matter of sitting down, something I do countless times
every day. What can go wrong with that? And indeed, I safely accomplished the
maneuver. However, within a few seconds after sitting I found myself moving
swiftly toward the door in front of me. I don’t mean getting up and walking
hastily out of the room. I was still seated while in motion! <span style="mso-spacerun: yes;"> </span>Actually not just me, but the entire toilet!
My swift, precision like mind told me that unless I acted quickly, not only
would I find myself in a pile on the bathroom floor, but could possibly sustain
some serious hurt that I would eventually have to explain to my wife. Ignoring
the fact that most of the lower half of my body was exposed to the local
environment, and with my trousers down around my ankles, I desperately grabbed
onto the sink with one hand and pushed against the wall with the other,
successfully bringing everything to a standstill. Well, perhaps more like a
sit-still. It was then I realized the toilet seat had become separated from its
moorings, and as soon as I sat down it slid forward and would have deposited me
on the floor except for my quick cat-like instincts. As a result, I found
myself sitting on a toilet seat precariously balance on the front rim of the
toilet bowl, afraid to move for fear of upsetting the balance.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">I will leave it to your imagination to figure out how I
extricated myself from this ridiculous position. I do have some pride!</p>
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{page:WordSection1;}</style></p>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-42526961239307972022021-09-10T12:03:00.005-05:002021-10-11T20:33:59.400-05:00CHANGE AND SAMENESS – TWO SIDES OF THE SAME COIN<p class="MsoNormal"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkNZ0hU9_47CIR9ROQ_U230ia-r2mMe0ydmCcuQvIWt7S4Nh-RoNvYK7aVXUDM3u7RlCIGvdgsg98keUfyOpHBxVj_YQe9j9INahp9MhJOhyphenhyphenqy7VPUUo-2pQ7ZmRFwnsBKXrXJce56ew/s2048/the+beginning.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1101" data-original-width="2048" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkNZ0hU9_47CIR9ROQ_U230ia-r2mMe0ydmCcuQvIWt7S4Nh-RoNvYK7aVXUDM3u7RlCIGvdgsg98keUfyOpHBxVj_YQe9j9INahp9MhJOhyphenhyphenqy7VPUUo-2pQ7ZmRFwnsBKXrXJce56ew/w445-h172/the+beginning.jpeg" width="445" /></a></div> <p></p><p class="MsoNormal" style="text-align: center;">CHANGE AND SAMENESS – TWO SIDES OF THE SAME COIN</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Some loves never die, even when the object of desire is a
model train. Ever since Santa gave me a Lionel train set when I was 9, I have
been fascinated with model trains. Over the years I’ve started several layouts,
each one far too elaborate for me to complete. I came close when we lived on
the farm in Maryland, but that ended when we to moved to Paducah 19 years ago. Over the years I flirted with the idea of building a small layyout in the studio but
dismissed the idea as foolish. Then Covid arrived - and everything changed. It was not a burden being sequestered at home since I work in
a studio in our home. Life continued as usual, or so I thought. until the sudden decision to build that layout. <br />
</p><p class="MsoNormal">I began construction of my layout in March, transforming
half of the gallery into a train room/workshop, and totally disrupting the
studio, and I have never been happier. I take some time to work on several
commissions in progress, and find that far from being a chore, painting is fun
once again. I’m still painting buildings and barns, but with a new perspective,
and dimension.</p>
<p class="MsoNormal">There is an art to model railroading, as there is in any
enterprise, and it is this art that has always attracted me. The basic element
in all my paintings has been the intent to create a sense of place for the
viewer, despite the 2-dimensional limitation. Model railroading provides that 3<sup>rd</sup>
dimension to create a place of my own design employing the same fundamentals of painting – composition, color,
light, and design. In essence I am constructing a 14-foot diorama in the
gallery.
</p><p class="MsoNormal"> </p><br /> <p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39QrB801FE6ad2lMIEPvyf7pz6YdSxJl9l7UVsoWP-L6VT4dEs1UH7KMhFM5vjI7_jqqOf5KwZlQsFVFDBanAxY3vgqoJv_Y7fItZGNCQtEUy593aWK6dB5GPcPksuygONcXVNDOwr-A/s900/an+idea.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="224" data-original-width="900" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39QrB801FE6ad2lMIEPvyf7pz6YdSxJl9l7UVsoWP-L6VT4dEs1UH7KMhFM5vjI7_jqqOf5KwZlQsFVFDBanAxY3vgqoJv_Y7fItZGNCQtEUy593aWK6dB5GPcPksuygONcXVNDOwr-A/w400-h100/an+idea.jpeg" width="400" /></a></div>It begins with an idea which over time becomes continuously transformed.<p></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ4wU2kNdTPOMXwrKzHJBwRG0qui0t1YELhMrPj0VluJmso_eabcZKgdEFwVDhYlE6jR4s-VNQD1Aa_TqBsQ6aERZ_2B_BAw91_pWpV-c0z9oGgXd_8lb6nkVwiisalPuj1E5uSCu2xI/s900/1.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ4wU2kNdTPOMXwrKzHJBwRG0qui0t1YELhMrPj0VluJmso_eabcZKgdEFwVDhYlE6jR4s-VNQD1Aa_TqBsQ6aERZ_2B_BAw91_pWpV-c0z9oGgXd_8lb6nkVwiisalPuj1E5uSCu2xI/s320/1.jpeg" width="240" /></a></div>Slowly the bench work makes its mark on the gallery.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM6upB_hJMuU4nWkJcaAMcPG4Gu0uvTL9JdqcwZV09OgZQNQzLfmhvkojMkUCEN6OfryqSAgzo-Eh5-GsiSAD6B4B48OaC8ayxTBkhYBE1SAADi3YTDZJ4tKLX0TUsRY4jsJ95y0qSNs/s900/3.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM6upB_hJMuU4nWkJcaAMcPG4Gu0uvTL9JdqcwZV09OgZQNQzLfmhvkojMkUCEN6OfryqSAgzo-Eh5-GsiSAD6B4B48OaC8ayxTBkhYBE1SAADi3YTDZJ4tKLX0TUsRY4jsJ95y0qSNs/s320/3.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVGYjAEak6sLIFZ1mXY7HzSJkXtmnl7cNppQ_WrwDM7SMPUaNQGEogQU2q1M3GCMtM30Q8FB2k9qa0BMda65xrQYozE7oO1fRTnnWJHKMxEeztCJHkdN17GWQ5nZMoTiZm0ne0Ra38xA/s2048/4.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVGYjAEak6sLIFZ1mXY7HzSJkXtmnl7cNppQ_WrwDM7SMPUaNQGEogQU2q1M3GCMtM30Q8FB2k9qa0BMda65xrQYozE7oO1fRTnnWJHKMxEeztCJHkdN17GWQ5nZMoTiZm0ne0Ra38xA/s320/4.jpeg" width="320" /></a></div><br /> <p></p>
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{page:WordSection1;}</style></p>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-19276886799828621102020-08-16T17:50:00.001-05:002021-02-19T08:02:52.201-06:00THANK YOU FOR TEACHING ME TO DREAM<p>
</p><p align="center" class="MsoNormal" style="text-align: center;"><br /></p>
<p class="MsoNormal"> </p>
<p align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;">DREAMS OF A YOUNG ARTIST<span style="mso-spacerun: yes;"> </span></i></p>
<p align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;">(Studio newsletter – December 19, 2013)</i></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"> </i></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;">Oh to be young and
fearless. Actually just being young again would do, but for the sake of this
letter fearless has to be part of the mix. Encouraged by commercial success
during my early years as an artist, I harbored ambitious dreams for myself. One
of them was to see my art on the cover of the New Yorker magazine. I was so
confident I could make that happen that I created a series of paintings,
composed to fit the cover of the magazine and accommodate the text. Eventually
reality intervened and I never queried the magazine with my cover art. (I
learned later that they do not accept un-solicited artwork.) I eventually sold
several of the paintings, but a few remain, resting quietly in a file drawer in
the gallery – a quiet reminder of what once was.</i></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"> </i></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;">I am not haunted by
the dreams that never made it, because so many did. (I still think they would
have made great covers.) If you don’t allow yourself to dream, you can be sure
it will <b style="mso-bidi-font-weight: normal;">never</b> happen.<span style="mso-spacerun: yes;"> </span>If you allow yourself to dream, there
is always the chance it <b style="mso-bidi-font-weight: normal;">may</b> happen.
The choice is ours, and I choose to dream, even as an old artist.</i></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">My daughter Sara responded to the newsletter with this
simple line:<span style="mso-spacerun: yes;"> </span>“<i style="mso-bidi-font-style: normal;">I love these dad.<span style="mso-spacerun: yes;"> </span>Thank
you for teaching me to dream.”</i></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">The sentiment expressed in those 7 words – “Thank your for
teaching me to dream” - fills me with a sense of satisfaction and
accomplishment beyond description. Teaching my children to trust and to nurture
their dreams has been a high priority goal for me. The message is a simple one:
not everyone can be whatever they want to be, or do whatever they want to do,
but everyone can try, and dreams are the foundation and the force that sustain
these efforts. These are not mindless, pie in the sky dreams, detached from
reality. These are the dreams that determine who we are, and how we choose to
live our lives, dreams that call on us to use all of our facilities to achieve
our goals, dreams that take us from within ourselves into the world around us.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">There are no guarantees or promises of success and
happiness, and the only reward may be the satisfaction of knowing we made the
effort.<span style="mso-spacerun: yes;"> </span></p>
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{page:Section1;}</style></p>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-19899570814464028612020-06-21T09:20:00.002-05:002020-06-21T09:20:27.292-05:00GARLIC, ANCHOVIES, ANXIETY, AND ART <div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAV-qXujDGYLaY9JZL3Tt-ZWS3Li9h0bdzuZedrUXb9iXNMZUX101sRRAXhnKXZTUtG7avMjRCJuFU3OZup71G0ORYKn9foJKhtfiWa1CHofKj_ULDA-eWJFeFSarxe3ChRU6QTW17yU/s1600/Garlic+%2526+Art+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="574" data-original-width="900" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAV-qXujDGYLaY9JZL3Tt-ZWS3Li9h0bdzuZedrUXb9iXNMZUX101sRRAXhnKXZTUtG7avMjRCJuFU3OZup71G0ORYKn9foJKhtfiWa1CHofKj_ULDA-eWJFeFSarxe3ChRU6QTW17yU/s400/Garlic+%2526+Art+copy.jpg" width="400" /></a></div>
<br />
<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
<span id="goog_201867019"></span><span id="goog_201867020"></span><br />
<span style="mso-spacerun: yes;"></span>I love garlic – or more accurately – I love cooking with
garlic. I don’t like eating it by itself, raw, or cooked. In fact I distinctly
dislike it. But when it is added to other ingredients it enhances the flavor
and adds a unique and delightful touch to the dish.<span style="mso-spacerun: yes;"> </span>When used properly garlic makes everything better. The same
applies to anchovies.<span style="mso-spacerun: yes;"> </span>The small
fillets packed in oil have a pungent odor and a taste that must be “acquired”,
something I have yet to fully accomplish. But like garlic, when used in
measured amounts with other ingredients they add another dimension to the flavor
without imposing their own. Three or four finely chopped fillets added early in
the process of making tomato sauce for “Sunday pasta” enriches the sauce
without revealing their presence.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Anxiety and worry are a lot like garlic and anchovies. Their
value depends on the circumstances and the amount. Anxiety over something we
have no control is wasted energy. When it is excessive it can be debilitating
and overwhelming, rendering us helpless and unable to function. So much so that
it is listed in the Diagnostic and Statistical Manual of Mental Disorders. Anxiety
disorders are the most common mental illness in the U.S., affecting almost 20%
of adults, according to leading specialists in anxiety treatment. (<a href="http://www.webmd.com/anxiety-panic/guide/anxiety-panic-guide-overview-facts">http://www.webmd.com/anxiety-panic/guide/anxiety-panic-guide-overview-facts</a>)<span style="mso-spacerun: yes;"> </span>But in small managable doses, anxiety
can behave like garlic and anchovies, and become a useful and helpful tool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’m sure I’m not the only artist to hear the comment, “how
relaxing it must be to paint”. When asked about this I am quick to point out
that<a href="https://www.blogger.com/null" name="8796516010529898677"></a> <span style="mso-bidi-font-size: 10.0pt;">painting
is definitely not a relaxing exercise for me. In fact it is usually very
stressful, especially as the painting progresses, and I invest more and more of
myself in the work. I have a tendency – okay, it is more of an unbreakable
habit than a tendency – to put off the more difficult parts of the painting for
as long as possible. And when I am forced to confront them, I can count on the presence
of palpable anxiety. I have learned that this is not only inevitable, but a welcomed
part of the creative process. My best work is always accomplished under the
duress of varying degrees of anxiety. Its presence tells me that I am moving
forward into unfamiliar places where real creative growth is possible. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is the positive side of anxiety. When we are faced with
a need to act, a task at hand, or a decision to be made, it can be helpful rather
than incapacitating. It sharpens our minds and increases our awareness of all
our options and their potential hazards. It helps us determine whether we should
be cautious or aggressive. The right amount of anxiety may urge us to go ahead and
push at those boundaries, or it may cause us to pause, and discover previously
unknown obstacles lying in wait for us. In its own way, anxiety makes us a
little bit wiser. <span style="mso-bidi-font-size: 10.0pt;">It does not promise
success, but encourages the effort. It has taught me to appreciate the
difference between stress and distress. In measured and controllable amounts,
anxiety is my friend.<span style="mso-spacerun: yes;"> </span>There is
little question in my mind that my creative efforts need anxiety as much as my
cooking needs garlic and an occasional anchovy.</span></div>
<div class="MsoNormal">
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William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-45911674342093224662020-05-18T17:36:00.001-05:002020-05-18T17:36:47.397-05:00WHAT AM I DOING HERE?
<br />
<div class="Body">
<span style="font-family: "Trebuchet MS", sans-serif;">“What am I doing sitting on a pile of trash
in an empty city lot behind Fourth Street?”</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><div class="Body">
<br /></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><div class="Body">
<span style="font-family: "Trebuchet MS", sans-serif;">It was 9 AM on a Thursday morning in the mid
1970s. I should have been attending Medical Grand Rounds, a presentation by the
medical residents of interesting cases to the house staff and attending
physicians. It was a weekly ritual that I had attended faithfully for the past
6 years.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><div class="Body">
<br /></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><div class="Body">
<span style="font-family: "Trebuchet MS", sans-serif;">So why was I sitting on a stack of empty
mattresses in the middle of an empty lot? I was drawing the back of a row of
dilapidated houses, fascinated by the texture and gritty nature of the composition
they created, totally unaware that this would mark the beginning of a 5 year
process to reveal an artist tucked away somewhere within me. To say it was pure
pleasure would be less than true. Guilt and insecurity were right beside me, asking
me “what are you doing out here? You should be at Grand Rounds. It’s ridiculous
to think that you’re an artist, or could become one. All you can do is draw
small sketches with a Parker fountain pen. Hell, you can’t even paint!” There
was no shortage of guilt, doubt and self-recrimination, but not enough to pull
me away. Art – pencil and pen and ink drawing – was becoming more than a casual
hobby; it was something I felt driven to do. It’s not like I was bored and
looking around for something to keep me occupied. This interest in drawing
simply crept into my consciousness without any forethought, and once it was
established proceeded to grow until it became more of a need than an option or
choice. This wasn’t the first time I experienced something like this. In the
spring of my first year in college, without my conscious input I suddenly
decided I wanted to be a physician and not a pharmacist. Ironically, I was now
engaged in a process that, albeit much slower, would take me from medicine to
art. But that’s another story. I would end up painting and drawing the backs of
buildings throughout my years in Wilmington, and over 25 years later would do
the same in Paducah.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">The backs of so many
urban buildings often stand in stark contrast to their fronts, and are
frequently far more interesting because of the nitty gritty texture and
disarray. In 1984 the Wilmington News Journal moved their headquarters from
downtown Wilmington to a new suburban industrial park, and asked me to do a
painting of the old headquarters for a poster to give their friends and
employees. Of course I did the back, which was far more interesting to me that
the boring façade in front. They loved it, bought it, and then asked be to do
the front for the poster. Here are the two paintings – you can decide for
yourself.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEufefx_wR138qeB3T2ovUK_63OC509wp_2Fzkm-LZg6CWxKVcaHTZs0V7Diqegu-lg9OKEEl3tspa0svJLadmqI3MtRlGCyb9Hepvv6DTBjmifcEjJpebl32nV0T72xA1ObN25YOs_Q/s1600/News+Journal+22x31+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="900" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEufefx_wR138qeB3T2ovUK_63OC509wp_2Fzkm-LZg6CWxKVcaHTZs0V7Diqegu-lg9OKEEl3tspa0svJLadmqI3MtRlGCyb9Hepvv6DTBjmifcEjJpebl32nV0T72xA1ObN25YOs_Q/s320/News+Journal+22x31+copy.jpg" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I originally considered calling this post – By Their Backsides You Will Know Them. But then I
wasn’t sure how people would interpret that.</span></div>
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</span><style><span style="font-family: "Trebuchet MS", sans-serif;">
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div.Section1
{page:Section1;}</span></style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-4215535548799183032020-03-24T09:23:00.000-05:002020-03-24T09:23:31.428-05:003-24-20 Gemelli with Zucchini and Ricotta cheese
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What a delightful
surprise</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe2DtAqQu2ihC6RehCuq458U0ZqSjzNJIj15y35W9gqvqinXy1lsbCeyRwe0wz_PwBHF-kc0LEHgK55n55dDvcV5cC1GJIfkltdnGyUxAmG8_E9zOEuxQp4GTzaW8qriWxO_DsUxRIkg/s1600/3-23-20+Gemelli+w+zucchini+and+Ricotta+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe2DtAqQu2ihC6RehCuq458U0ZqSjzNJIj15y35W9gqvqinXy1lsbCeyRwe0wz_PwBHF-kc0LEHgK55n55dDvcV5cC1GJIfkltdnGyUxAmG8_E9zOEuxQp4GTzaW8qriWxO_DsUxRIkg/s320/3-23-20+Gemelli+w+zucchini+and+Ricotta+.jpg" width="320" /></a></div>
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What to do for dinner? After a week of sheltering at home the cupboards were a little bare. Poking around in the fridge I found a zźucchini, carrots and celeryyÿ, along with a tub of ricotta that had to be used.<br />
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While waiting for the pasta water to boil I cooked some
chopped onion, celery, and carrots in olive oil. When the onions softened I
added 2 cloves of slice garlic and the zucchini, along with1/3 cup of chicken
stock and the dried tarragon. Several minutes later I added some white wine,
and still later fresh lemon juice. All of this was done on a whim, so there is
nothing fixed regarding the timing. I kept the lid off the pan after the zucchini was cooked to allow some of liquid to cook off.</div>
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I mixed in about a cup of ricotta a few minutes before the
pasta was ready, tossed the pasta in the pan with the sauce, and sat down to
eat with high hopes.</div>
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The result was a delightful new way (if there ever is a new
way) to enjoy pasta. The<span style="mso-spacerun: yes;"> </span>sauce was
light, almost sweet, and thanks to the tarragon had a wonderfully unique
flavor. I see more of this in our future.</div>
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div.Section1
{page:Section1;}</style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-86439089661040024272019-01-16T18:47:00.001-06:002019-01-16T18:47:29.956-06:00RAVIOLI WITH SUNDRIED TOMATO - CREAM SAUCE
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1-16-19<span style="mso-spacerun: yes;"> </span>Ravioli
w sundried tom in oil/cream sauce</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlq4-FWargKZZ8rHXqKbIRjnkZMggYRt6NyMQq-OKoEeVyqw66deJf04ZxC8Wh0ADBEuz_0VsmJcjGjtJCvhSjR21IwycjsTLkmm90YuobS62z-Q-5vhnsWjUWXr3H62WMwLG3DY8MyU/s1600/1-16-19+sundried+tom+-+cream++copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="948" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlq4-FWargKZZ8rHXqKbIRjnkZMggYRt6NyMQq-OKoEeVyqw66deJf04ZxC8Wh0ADBEuz_0VsmJcjGjtJCvhSjR21IwycjsTLkmm90YuobS62z-Q-5vhnsWjUWXr3H62WMwLG3DY8MyU/s320/1-16-19+sundried+tom+-+cream++copy.jpg" width="303" /></a></div>
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INGREDIENTS :</div>
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Ravioli or any shaped past</div>
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Sundried tomatoes in oil – coarsely chopped</div>
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Onion – Garlic</div>
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Olive oil</div>
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Heavy whipping cream and butter</div>
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Fresh parsley </div>
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Red pepper flakes</div>
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PROCESS:</div>
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Cook the onions in olive oil until soft, add the garlic and
red pepper flakes and cook over low heat for several minutes then add the
tomatoes and parsley. Continue cooking over low heat. About 4-5 minutes before
the pasta is ready add the cream and butter, stirring frequently. Then add the
pasta with a bit of the pasta water and garnish with parsley and serve.</div>
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COMMENTS:</div>
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Patience loved this and said this is what I have to serve to
our next dinner guests. I have to agree – it was good.</div>
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</style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-42381727532731489012018-08-13T20:35:00.000-05:002018-08-13T20:35:07.272-05:00Spaghetti with cucumbers, smoked salmon, and kalamata olives crudo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6HnGSHiw6odKmRrAwWELB4-FrA5lwRs7OZJ4_vo8NdkJRv2f-Pjr6sKWD7ETCOO-SkHgf9rD9OHCc76ZN8hINDJZ8rgKj67H4iB9C8TwGXOG17oSaOihsRYy7k8abKJrfU4WL11obWk/s1600/8-13-18+spaghetti%252C+smoked+salmon+%2526+cucumber+crudo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6HnGSHiw6odKmRrAwWELB4-FrA5lwRs7OZJ4_vo8NdkJRv2f-Pjr6sKWD7ETCOO-SkHgf9rD9OHCc76ZN8hINDJZ8rgKj67H4iB9C8TwGXOG17oSaOihsRYy7k8abKJrfU4WL11obWk/s320/8-13-18+spaghetti%252C+smoked+salmon+%2526+cucumber+crudo.JPG" width="320" /></a></div>
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Pasta with diced raw cucumbers, kalamata olives, and smoke salmon with olive oil, dill, and garlic. This is a new dish for us, inspired by the abundant harvest of cucumbers from Patience's garden. It is an unusual pairing, pasta and cucumbers, but it works. The olives and dill give it a unique flavor, and the salmon is optional. A few halved cherry tomatoes provide a little color.</div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-8408096857604212712018-07-15T18:57:00.000-05:002018-07-15T18:57:37.323-05:007-15-18 Spaghetti w Japanese eggplants and mint
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My goal tonight was to create a “rustic” dish, even though I
can’t begin to describe to<span style="mso-spacerun: yes;"> </span>you
what that means. It is something simple, with a minimum of ingredients and best
served on an old wooden kitchen table with dishes and utensils that don’t
match…totally unpretentious.
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INGREDIENTS:</div>
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<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spaghetti</div>
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<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Two Japanese eggplants cut crosswise</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
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<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
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<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Leeks</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh mint leaves finely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mozzarella cut into small cubes</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh tomato 1-2 slices cut into small pieces</div>
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PROCESS:</div>
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Saute the Leek and garlic in the oil until soft. Add the
eggplant and cook of med-high heat, adding half of the mint after 4-5 minutes.
Stir often and continue cooking until the eggplants begin to brown. Cover and
remove from the burner until the pasta is ready. Place the pasta in a bowl and
add the eggplants, along with a drizzle of olive oil and some of the pasta
water. Garnish with the rest of the mint plus the cheese and the tomatoes.</div>
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COMMENTS:</div>
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Patience and I were both pleased with this dish. I think the
next time I do this I will add some croutons (made with P’s bread) to the
garnish.</div>
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</style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-57755808028187750412018-07-04T06:24:00.000-05:002018-07-04T06:24:10.801-05:007-3-18 Angel hair pasta with fresh herbs & olive oil
<br />
<div class="MsoNormal">
After a week away from home it felt good to be back in my
own kitchen, and even better to be preparing a pasta dinner. Tonight I wanted
to take advantage of all the fresh herbs in Patient’s garden creating a
variation of the traditional Aglio Olio.
</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nvLdDWNvfFqxPFf4A8oRjGx2aaCzNS7eV3oxaWuNnTaAhrU6MQAOEzDOwGHn5mOHs7Gz2dPwlUMjgZteisZZOX7ANuZc_skxWlGiGlw8pJq55LOsJ49xetvL2ScHlwKo6GwRqPn_5Oc/s1600/7-3-18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nvLdDWNvfFqxPFf4A8oRjGx2aaCzNS7eV3oxaWuNnTaAhrU6MQAOEzDOwGHn5mOHs7Gz2dPwlUMjgZteisZZOX7ANuZc_skxWlGiGlw8pJq55LOsJ49xetvL2ScHlwKo6GwRqPn_5Oc/s400/7-3-18.JPG" width="400" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Angel hair pasta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Extra virgin olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh thyme, oregano, and basil finely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic – one clove minced</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Shallot – sliced</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Tomato – medium size coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mozzarella cut into small cubes</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Salt and black pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the herbs, garlic and a dash of salt to the olive oil
(about 1/3 cup) and allow to sit for several hours or more.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While the pasta is cooking sauté the shallots in olive oil
and place in the pasta bowl. Add the pasta with some of the pasta water to the
bowl, along with the herb infuse olive oil and mix well.<span style="mso-spacerun: yes;"> </span>Add the tomatoes and mozzarella and
drizzle with a bit more olive oil and serve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The herbs used in place of the traditional parsley give a
subtle, but distinctly different flavor to this dish that is best described as
gentler and/or softer. P and I both gave this a 10+. The next time I will
prepare the olive oil 1 or 2 days in advance, and reserve some of the herbs for
a garnish.</div>
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</style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-53467370798938579592018-05-16T07:19:00.000-05:002018-05-16T07:19:27.957-05:005-15-18 Ravioli w mushroom-sundried tomato-cream sauce
<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnN3bBLxQGDpTd1rgEiS8vOSrdZjWUUDHeIVcfnc5ENY0411FPNE9CGV0gB3Tr_YqgEwn4EtDlVwZUiVrB4N219xIvnsFMaDI6wnOG-G8OkdurzvYNDlN9Id88z310-EBs65CT_Jun4Dc/s1600/5-15-18+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnN3bBLxQGDpTd1rgEiS8vOSrdZjWUUDHeIVcfnc5ENY0411FPNE9CGV0gB3Tr_YqgEwn4EtDlVwZUiVrB4N219xIvnsFMaDI6wnOG-G8OkdurzvYNDlN9Id88z310-EBs65CT_Jun4Dc/s320/5-15-18+.JPG" width="320" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
I wanted to use the ½ pint of white mushrooms in the
fridge to make a sauce for the spinach cheese ravioli in the freezer. I also
wanted to keep in rather simple and open to last minute “inspirations”.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Ravioli</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mushrooms coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sundried tomatoes in oil coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Tomato paste – 1-2 teaspoons</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh basil leaves</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Onion and garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sweet Vermouth</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heavy whipping cream</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Chicken
broth</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Grating
cheese</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Saute the onion and garlic in the olive oil until soft. Add
the mushrooms and cook over med-high heat, stirring frequently until they begin
to brown. Add the sundried tomatoes, tomato paste, basil, and a splash of sweet
vermouth, lower the heat and continue cooking. Add the broth if the sauce
becomes too thick. About 5 minutes before adding the ravioli stir in the cream –
as much or as little as desired. There is no fixed amount for any of these
ingredients, so there is no right way or wrong way to prepare this.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Patience and I both gave this a 10. It was fun to prepare,
and offers a lot of options to explore any number of variations.</div>
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</style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-73083274063436497272018-04-08T09:57:00.002-05:002018-04-08T09:57:56.833-05:004-7- 18 ANGEL HAIR PASTA WITH ASPARAGUS AND CHOPPED CLAMS
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGftkl_BBgFNPSZG1hcYYYsPyJ-TRK6uenLsSgiEYVXUK23Sc2VY0FgOhqS4qrwxFLD-r1nLBa6O8hgNoD4Gg2EOPcHA8whVCv_qqpj-D4-vzkrTzgJr5FFBGmFMKLEPOiMpsJBVUZE8/s1600/4-7-18+Angel+Hair-asparagus-chopped+clams.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGftkl_BBgFNPSZG1hcYYYsPyJ-TRK6uenLsSgiEYVXUK23Sc2VY0FgOhqS4qrwxFLD-r1nLBa6O8hgNoD4Gg2EOPcHA8whVCv_qqpj-D4-vzkrTzgJr5FFBGmFMKLEPOiMpsJBVUZE8/s320/4-7-18+Angel+Hair-asparagus-chopped+clams.JPG" width="320" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tonight’s dinner affirmed what I have always suspected. The
emotional involvement of the cook is the most important ingredient in the
preparation of any meal. </div>
<div class="MsoNormal">
Recently I have been approaching the dinner hour with little
enthusiasm, going through the motions of doing what has to be done at the last
minute without any forethought. Fortunately most of the time the results have
been ok, and occasionally better than ok.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I began thinking about tonight’s dinner early in the day,
deciding what I wanted to do, imagining the preparation and how the dish would
look and taste. I knew exactly what I wanted, and how I would do it. And
because I had everything worked out in my mind, I was free to act intuitively
and make additions or subtractions during the preparation. But the real key was
my emotional involvement. I was passionate about what I was doing.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Angel hair pasta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Chopped clams</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Asparagus</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Shallots</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Celery</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Lemon juice</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Grape tomatoes – halved</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>White
wine</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Dried
dill or fresh if available</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Butter
– 1-2 pads</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the shallots and celery in the olive oil until they
begin to soften, add the garlic and a pinch of salt and cook uncovered over
low-medium heat for several minutes, being careful not to burn the garlic. Next
add the clams and its juice, the asparagus, and dill, and continue cooking.
Several minutes later (sorry, but there is no rigid time schedule here.) add
the tomatoes, lemon juice, and bless the pan with some white wine. Allow it to
simmer to reduce the liquid while waiting for the pasta. Turn off the heat
about 4-5 minutes before the pasta is ready and add the butter. Then add the
pasta and a bit of the pasta water and dinner is ready.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This unpretentious pasta dish was everything I wanted it to
be: light, delicious, and the perfect accompaniment to Patience’s freshly baked
bread.</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSTel17DvjvNnC-C-PIyEPofincuvpUI73qyDdrOcIPFLtuMv7qfPMZOT2l9qCF_K5ArlGSixxYMIY1lORUV4Hcu64OycX4etGoZQwmidlls3OsE2RuWrkzSvGZsKLHke-O7hQwqRtBQ/s1600/4-7-18+P%2527s+bread.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1318" data-original-width="1203" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSTel17DvjvNnC-C-PIyEPofincuvpUI73qyDdrOcIPFLtuMv7qfPMZOT2l9qCF_K5ArlGSixxYMIY1lORUV4Hcu64OycX4etGoZQwmidlls3OsE2RuWrkzSvGZsKLHke-O7hQwqRtBQ/s320/4-7-18+P%2527s+bread.jpeg" width="292" /></a></div>
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</style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-68303314450694537462018-03-29T19:02:00.000-05:002018-03-29T19:02:11.803-05:003-29-18 Cavatappi w crab-corn cream sauce
<br />
<br /><div class="MsoNormal">
I wanted to try something different tonight.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHHbgiI1EuKP5LiIEu2qy8rzKg1DFoMZdiAo_qPkTOZ5LDELCRnwz64avPzNSKUbLbNnjzGY-8HKVNxpI-E3gBV-zH7lnoUEWEDP85hCayIgnWsq9UZmyK4afd3L756nWjN_JN7dTpRA/s1600/3-29%253D18+Cavatappi+w+crab%252C+corn.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHHbgiI1EuKP5LiIEu2qy8rzKg1DFoMZdiAo_qPkTOZ5LDELCRnwz64avPzNSKUbLbNnjzGY-8HKVNxpI-E3gBV-zH7lnoUEWEDP85hCayIgnWsq9UZmyK4afd3L756nWjN_JN7dTpRA/s400/3-29%253D18+Cavatappi+w+crab%252C+corn.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Cavatappi pasta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Frozen corn</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Lump crab meat</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Whipping cream</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Shallots</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Celery</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sundried tomatoes in oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Dried
dill, basil, and tarragon</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Old
Bay seasoning</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>White
wine</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Chicken
broth</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS: I did this on the fly, so nothing is carved in
stone.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Saute the shallots, celery, and garlic in olive oil. Add a
bit of broth and about a cup of corn, along with the herbs and 3 or 4 finely
chopped sundried tomatoes. If it gets too dry add more broth, or some wine.
Then add the crab and let it simmer. I add the cream at the same time I put the
pasta in the boiling water. Stir frequently, and when the pasta is ready add it
to the sauce.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Patience, the inhouse food critic gave this a 22.</div>
<div class="MsoNormal">
<br /></div>
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</style>William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-50153660052993854332018-02-03T18:39:00.000-06:002018-02-03T18:39:02.524-06:002-3-18 Gemelli with ham
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<div class="MsoNormal">
There was just enough leftover baked ham in the fridge to
use for tonight’s pasta.
</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwttHJD4Ygn42JrqkXp28usM6jxq31TufuBm1ua_LGVyPqTXh8j-WqCn1ZLPMSMr1qVmXFjWov-_QDlnMBGRTzJAxxIpBLcyTNKkV8Vzvvgdl9VhbyWuzlS3CuOa8KmLK8DDxECyT3G9g/s1600/2-3-18+Gemelli+w+ham+and+other+goodies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwttHJD4Ygn42JrqkXp28usM6jxq31TufuBm1ua_LGVyPqTXh8j-WqCn1ZLPMSMr1qVmXFjWov-_QDlnMBGRTzJAxxIpBLcyTNKkV8Vzvvgdl9VhbyWuzlS3CuOa8KmLK8DDxECyT3G9g/s320/2-3-18+Gemelli+w+ham+and+other+goodies.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Gemelli pasta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Baked ham coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sundried tomatoes chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Butter</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Carrots</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Celery</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Dried tarragon</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Leeks</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Sweet
Vermouth</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Chicken
Broth</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Red
pepper flakes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Cook the Leek,
carrots, and parsley in olive oil until soft, add the garlic and sundried
tomatoes and continue cooking. About 5 minutes later add the tarragon and
chicken broth and continue cooking while waiting for the pasta. When the broth
cooks down add some wine.<span style="mso-spacerun: yes;"> </span>Add the
past and some pasta water and cook for another 1-2 minutes before serving.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wow, this was good, a unique flavor that we really enjoyed. It
was worth taking the time to write this up and post.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-50981857382458141982018-01-18T07:27:00.000-06:002018-01-18T07:27:15.511-06:00
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<div align="center" class="MsoNormal" style="text-align: center;">
1-17-18<span style="mso-spacerun: yes;"> </span>POET’S PASTA</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pB6w-5NvOUuVk5LMYNCjlw04d8FFQ1cdlGZZA5JG7JgIUyqpYrwP8kRcP2P0Xg0THCQTKXi40pQaecjOsBaLJN9EkmyAsixmF4K_usEPmgHwcqtUj3J-o0310Eb0Npi3go2pQ2DrQoo/s1600/1-17-18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pB6w-5NvOUuVk5LMYNCjlw04d8FFQ1cdlGZZA5JG7JgIUyqpYrwP8kRcP2P0Xg0THCQTKXi40pQaecjOsBaLJN9EkmyAsixmF4K_usEPmgHwcqtUj3J-o0310Eb0Npi3go2pQ2DrQoo/s320/1-17-18.JPG" width="320" /></a></div>
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<br /></div>
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<span style="mso-no-proof: yes;"></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
Our delightful dinner guest tonight was poet/writer Ahron
Taub from Washington DC, and current artist in residence at AIR studio in
Lowertown.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM5QMPVPAimmukvWUq2oZkJbY3TdQM-g11CSYIXlLj3NCbDKSBQX3mTqM5jp8qs61heREJEhuYov59D2zXXpaGKMLTAHRQtIRqX594sFlgjG9GojgGO4WSBqxVEDA9z-30CkasGi_WCE/s1600/1-17-18+Ahron+%2526+P.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM5QMPVPAimmukvWUq2oZkJbY3TdQM-g11CSYIXlLj3NCbDKSBQX3mTqM5jp8qs61heREJEhuYov59D2zXXpaGKMLTAHRQtIRqX594sFlgjG9GojgGO4WSBqxVEDA9z-30CkasGi_WCE/s320/1-17-18+Ahron+%2526+P.JPG" width="320" /></a></div>
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<br /></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Gemelli pasta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>White mushrooms</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Artichoke hearts</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sundried tomatoes- coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Leeks</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Aurgula</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Dried basil</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Sweet
Vermouth</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the Leek and garlic in olive oil until soft. Add the
mushrooms and cook over high heat, stirring often, until the mushrooms start to
brown. Lower the heat, add the wine, basil, tomatoes, and artichoke hearts and
continue cooking over low-moderate heat. When the pasta is done, add it to the
pan and mix well, then add the arugula and allow it to wilt from the heat
before serving.<span style="mso-spacerun: yes;"> </span>Top with your
favorite grating cheese.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-27118787753726598182018-01-13T19:05:00.000-06:002018-01-13T19:05:10.459-06:001-13-18 Kick Ass pasta
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<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I spent all day thinking about this, and tonight I am
pleased to say it worked as planned, a simple, no frills, dinner.</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGASvDwgGyRmcf1H0jmkqmSQLuGjUlGwKllzkKewyIvX70E6cxvCP1P09gqads1lw4DofNwYROVh1U_m_vdJL-Zt6ZnKdoHezxcQKYRLcMIZysPtitQGR5Zc6RnzBnfMP1uodshwLs66A/s1600/1-13-18+kick+ass+pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGASvDwgGyRmcf1H0jmkqmSQLuGjUlGwKllzkKewyIvX70E6cxvCP1P09gqads1lw4DofNwYROVh1U_m_vdJL-Zt6ZnKdoHezxcQKYRLcMIZysPtitQGR5Zc6RnzBnfMP1uodshwLs66A/s320/1-13-18+kick+ass+pasta.JPG" width="320" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spaghetti</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mushrooms</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Asparagus</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Onion</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Shallots</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh chopped parsley</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Butter</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>White
wine</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Lemon
juice</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Dried
Tarragon</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I cooked the mushrooms and shallots in olive oil and garlic
over high heat until the mushrooms started to brown. I removed them from the
pan, deglazed it with wine and set them aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next – cook the onion and garlic in olive oil and add about
2 tbsp of butter and fresh parsley. Add the juice from ½ lemon.<span style="mso-spacerun: yes;"> </span>Keep warm while the pasta is cooking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wrap the asparagus in wet paper towels and nuke for<span style="mso-spacerun: yes;"> </span>one and half minutes.</div>
<div class="MsoNormal">
When the pasta is ready, mix it into the the sauce and
transfer to the plates. Top with the mushrooms and add the side of asparagus.
Sprinkle with some parsley and enjoy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Patience loved this, and that says it all.</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-76482331102159943072017-12-09T19:12:00.001-06:002017-12-09T19:13:30.422-06:0012-9-17 Gemelli w artichoke hearts & bottoms <style>
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<div class="MsoNormal">
I had dinner all figured out. It was going to be my precious
Patience’s favorite ingredients – artichoke hearts and peas.<span style="mso-spacerun: yes;"> </span>Alas, not long into the preparations I
discovered there were no peas in the freezer. What could I do? What goes with
artichoke hearts... artichoke bottoms, which we happened to have in the freezer,
and dinner was saved.</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsxhYdwsQ7-xl7I7Z0lO-F2-8g8Y4CP78OZu17c4i5roDJyF0AwGbOg64_KZ9QB5c9vK_y6TX7Yux91o2WpxXUG_ijmt7tI8MdwZnTwiouc52xapJQL-WRzBxkuxgejqHvn42zhHmnPU/s1600/12-9-17++Gemelli+w+artichoke+hearts+%2526+bottoms.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsxhYdwsQ7-xl7I7Z0lO-F2-8g8Y4CP78OZu17c4i5roDJyF0AwGbOg64_KZ9QB5c9vK_y6TX7Yux91o2WpxXUG_ijmt7tI8MdwZnTwiouc52xapJQL-WRzBxkuxgejqHvn42zhHmnPU/s320/12-9-17++Gemelli+w+artichoke+hearts+%2526+bottoms.JPG" width="320" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Gemelli </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Frozen artichoke bottoms</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Artichoke hearts in water</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Leeks</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Celery</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh dill and dried tarragon</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Lemon juice</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>White
wine</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Butter</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Pancetta
diced</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Red
pepper flakes</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Chicken
broth – about 1/3 cup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Note – I’m describing the steps I took as I worked my way
through this dish. The key is the ingredients, and how you use them is up to
you.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the pancetta, remove and set aside, and remove the
grease from the pan.</div>
<div class="MsoNormal">
Add olive oil to the pan and cook the leeks and celery until
soft, and them add the garlic and continue cooking over low heat.<span style="mso-spacerun: yes;"> </span>Add the chicken broth, artichoke
bottoms and hearts, and red pepper flakes, plus a splash of wine, and cook covered<span style="mso-spacerun: yes;"> </span>until the artichoke is totally
defrosted and soft.<span style="mso-spacerun: yes;"> </span>Add the herbs
and about 1 tbsp of butter and cook uncovered to thicken the sauce.<span style="mso-spacerun: yes;"> </span>Before the pasta is done, add the lemon
juice and pancetta .</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the pasta with some pasta water to the pan and mix well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We both gave this a 10, easily.</div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-57130013409469630252017-12-08T19:06:00.000-06:002017-12-08T19:06:10.386-06:0012-8-17 Aglio Olio
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The pasta gods have been good to me, granting me another
night in pasta heaven.<span style="mso-spacerun: yes;"> </span>Working on
the outline for a Pasta Journal, I realized that for years I’ve been making
Aglio Olio Crudo (oil and garlic uncooked) and not the traditional Aglio Olio.
Tonight I decided to change that.
</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Kg1d0q8gWlsreTUxMGjOTFyFymyTzZ5bgzJWz1x7AzoHlwf7Ji380qAhKiC47codklPitKOA1xGcUZci1IxFOhZnxbMl_AqfRvgmQihcn5VTR6Ny8_8yCy0BhKSqco99u2ZrKUEq4x4/s1600/12-8-17+Aglio+Olio.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Kg1d0q8gWlsreTUxMGjOTFyFymyTzZ5bgzJWz1x7AzoHlwf7Ji380qAhKiC47codklPitKOA1xGcUZci1IxFOhZnxbMl_AqfRvgmQihcn5VTR6Ny8_8yCy0BhKSqco99u2ZrKUEq4x4/s320/12-8-17+Aglio+Olio.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spaghetti</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic – 1large clove thinly sliced</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Butter –about 1 tbsp</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Red pepper flakes</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Parsley</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Salt and pepper</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Grating cheese</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the garlic and red pepper flakes in olive oil until
golden. Be careful not to burn the garlic. Add the butter, parsley, and the
pasta and mix well. I added about a ¼ cup of pasta water and a few drizzles of
olive oil.<span style="mso-spacerun: yes;"> </span>Serve with a parsley
garnish.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Of all the pasta dishes I prepare this is the most personal.
It triggers immediate treasured memories of my parents and our extended family.
If I were to be granted oneå last meal, it would be this, and I would depart
with a smile on my face.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-13607161384738316382017-12-07T19:38:00.002-06:002017-12-07T19:47:19.809-06:0012-7-17 Spaghetti with anchovies and Ciabatta crutons<style>
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<div class="MsoNormal">
<br /></div>
If you like anchovies you will love this dish.
<br />
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiy9OJXY6f4Qlr_2ItUYADO72bgHTw5k-TmD2t6dsYH687rJXX8n7aTtrdY5_pm2TGB65FpfbQJmTNXivwuTcim36EiX70YtaI9n_42ZGAKELJboGeo3hnRZIy2KJwuR8OnWKUEvhsjoc/s1600/12-7-17+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiy9OJXY6f4Qlr_2ItUYADO72bgHTw5k-TmD2t6dsYH687rJXX8n7aTtrdY5_pm2TGB65FpfbQJmTNXivwuTcim36EiX70YtaI9n_42ZGAKELJboGeo3hnRZIy2KJwuR8OnWKUEvhsjoc/s320/12-7-17+2.JPG" width="320" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
I was cooking for myself tonight, so I decided to try
something that I know would not be a favorite of Patience.<span style="mso-spacerun: yes;"> </span>She appreciates “anchovies light” and
I’ve been anxious to try a little “anchovies heavy”.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spaghetti – linguine or angel hair could easily
be substituted</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic – 1 large clove pressed</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Anchovies – 4 fillets finely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>White wine – about 2-3 tablespoons</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Red Pepper flakes</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh oregano and tarragon</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Salt and black pepper</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Ciabatta bread cut into bite sized cubes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Coat the bread in olive oil and toast on the stove top (or
oven if you prefer). Set aside.</div>
<div class="MsoNormal">
In a small bowl mix the anchovies, garlic and wine and cook
in olive oil with the herbs and red pepper flakes until the achovies break down, in a skillet large enough to
eventually accommodate the pasta. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUjIWIdLTaMCzyJZM-GOmLMRCF7-FtoUMJ_BUQ_i0yVZ7wg1MrTY6PZfqEfVtKixjH3H1iB1H1Hachq4_sO8jRtOYaDkKCYvpduunaO6gJElZjbiCj-Cxn59csB94WFMGrPpYsw_ZZQc/s1600/12-7-17+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1555" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUjIWIdLTaMCzyJZM-GOmLMRCF7-FtoUMJ_BUQ_i0yVZ7wg1MrTY6PZfqEfVtKixjH3H1iB1H1Hachq4_sO8jRtOYaDkKCYvpduunaO6gJElZjbiCj-Cxn59csB94WFMGrPpYsw_ZZQc/s320/12-7-17+1.JPG" width="311" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
Add the pasta to the skillet along with some pasta water and
black pepper. and mix thoroughly. Serve with fresh herb garnish and the croutons.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxgidkNYUohks1Q10iM0CsLjXTh3biJHBjaB8C7LHb6RMLWmFFBlcAP3WN-JeVHbvWkIO46JMlpcvLCE9f0kEC7YoKT7Ltq3MJarFfYfCsDyNkRXIy64voLf8wHeogeasG7_i56Q70p0/s1600/12-7-17+Croutons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxgidkNYUohks1Q10iM0CsLjXTh3biJHBjaB8C7LHb6RMLWmFFBlcAP3WN-JeVHbvWkIO46JMlpcvLCE9f0kEC7YoKT7Ltq3MJarFfYfCsDyNkRXIy64voLf8wHeogeasG7_i56Q70p0/s320/12-7-17+Croutons.JPG" width="240" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you love anchovies you will love this dish. All I can say
is I loved it and can’t wait to do it again – the next time I’m alone.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With a sprinkling of salt, the croutons are a great snack
with a glass of wine.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-78050584489818948672017-12-06T19:12:00.004-06:002017-12-06T19:12:56.517-06:0012-6-17 Spaghetti w Leek, Zucchini, and Anchovies
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<br />
<div class="MsoNormal">
<br /></div>
This is a “refinement” on a dish I first prepared 2 years
ago. (I think refinement sounds much better than variation.) I want to include
it in a Pasta Journal I’m working on and thought I could improve on the
original recipe by adding 2 ingredients, sundried tomatoes<span style="mso-spacerun: yes;"> </span>and pancetta.
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxu2K6rZMosXXoWWbeomUe7lbcFow_thb_NVtloCIQs2DjQkkIu1dgQT0OeiLfpnaG_Lacv__-FrYBUXu9z7MAsf6xfKC3GuSJVueT9AUA5SsGZGMfLLtJbjqk7wCqH7XzRKDdrXLVzA/s1600/12-6-17+Spaghetti+w+zucchini+and+leek.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxu2K6rZMosXXoWWbeomUe7lbcFow_thb_NVtloCIQs2DjQkkIu1dgQT0OeiLfpnaG_Lacv__-FrYBUXu9z7MAsf6xfKC3GuSJVueT9AUA5SsGZGMfLLtJbjqk7wCqH7XzRKDdrXLVzA/s320/12-6-17+Spaghetti+w+zucchini+and+leek.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Garlic- pressed</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Anchovy fillets – 3- finely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pancetta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Leek<span style="mso-spacerun: yes;">
</span>white and light green part thinly sliced</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>White wine</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Basil fresh or frozen</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>3 sundried tomatoes coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Tomato paste – 1 tablespoon</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Salt
and pepper</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Spaghetti</div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the pancetta and remove from the pan – set aside to
drain. Mix the garlic and chopped anchovies with 1 tablespoon of white wine,
then cook in the same pan, adding a little olive oil, until the anchovies
dissolve.<span style="mso-spacerun: yes;"> </span>Add the Leek , Zucchini,
salt and pepper, and Basil and cook over high heat, stirring frequently, until
the vegetables begin to brown.<span style="mso-spacerun: yes;">
</span>Turn down the heat, add a splash of wine, the sundried tomatoes, and the
tomato paste, mixing thoroughly.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the pasta and the pancetta to the sauce, plus pasta
water as needed and mix thoroughly.<span style="mso-spacerun: yes;">
</span>Drizzle with olive oil and serve with grated Grana Padonna cheese.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I had a lot of misgivings about this the first time I made it…until I tasted it.<span style="mso-spacerun: yes;"> </span>It turned out to be a winner.<span style="mso-spacerun: yes;"> </span>I loved the rustic appearance and
taste, the combination of Leek and Zucchini with the Anchovy base is
incredible. The addition of the new ingredients made it even better.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
NOTE – for all Anchovy haters – they add a richness to the
flavor without an Anchovy taste.<span style="mso-spacerun: yes;">
</span>Patience always tells me not to tell our guests when I use Anchovies in
this way.</div>
<div class="MsoNormal">
<br /></div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0tag:blogger.com,1999:blog-2651271175118084964.post-59378960254314713052017-12-02T19:19:00.000-06:002017-12-02T19:20:46.788-06:00Gemelli with buttenut squash sauce<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFuegBJgIXGYONGJwFpEWRzXs1UevLKrC1JnAcuLVufzSP6DBgQA-Aej7iJyhtsFTiapF70lWfU2ITNYhlZIpJgbEIJfjlGOtFBdg9iGl0t0ckuML2BMkVBP1jian8Pfd_k9U7xac688/s1600/12-2-17+butternut+sq..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFuegBJgIXGYONGJwFpEWRzXs1UevLKrC1JnAcuLVufzSP6DBgQA-Aej7iJyhtsFTiapF70lWfU2ITNYhlZIpJgbEIJfjlGOtFBdg9iGl0t0ckuML2BMkVBP1jian8Pfd_k9U7xac688/s400/12-2-17+butternut+sq..JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="mso-no-proof: yes;"></span></div>
I could not remember what I had in mind when I purchased
this package of pre-cut butternut squash from Midtown Market earlier this week,
but decided it was time to put it to work tonight...with pasta, of course. Most
of the recipes online call for roasting the squash, but I had little interest
in doing that tonight.
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Gemelli pasta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Butternut squash cut into ¾ “ pieces</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Onion and Garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Bacon – coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Chicken broth</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sweet vermouth</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sundried tomatoes coarsely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh sage finely chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Heavy
whipping cream</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Parmigiano
cheese</div>
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<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
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I sort of made this up as I went along, deciding at the last minute to add the wine and the sundried tomatoes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the bacon until crisp, remove and drain, and pour the
remaining fat from the skillet. Add a small amount of olive oil and prepare the
onion and garlic.<span style="mso-spacerun: yes;"> </span>Finely chop the
squash in a food processor and add to the pan, along with a cup of chicken
broth. Also add some finely chopped sage – about 2-3 leaves, a sprinkle of
bacon bits, the sundried tomatoes, and a splash of sweet vermouth. Cover and
simmer until the squash is soft.</div>
<div class="MsoNormal">
<br /></div>
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Several minutes before the pasta is ready add the cream and
about ¼ cup of cheese and stir well. Add the pasta and some pasta water and mix
well. Serve with bacon garnish.</div>
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<br /></div>
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COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I had my doubts about this during the preparation, but they
were immediately put to rest with the first taste. Patience, who has no problem telling me what she thinks about the dinner I serve her, loved it. We both agree it would be a good dish for company.</div>
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<br /></div>
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The next time I do this I will not be so lazy and will roast
the squash. This dish will definitely be in the Pasta Journal.</div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com1tag:blogger.com,1999:blog-2651271175118084964.post-88543045078975761992017-11-30T18:58:00.002-06:002017-11-30T19:02:54.373-06:0011-30-17 Angel Hair pasta with Cod<style>
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<a href="https://www.blogger.com/blogger.g?blogID=2651271175118084964" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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An earlier dish with a minor twist.</div>
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<img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2gK35QfXKrKwk5-Xak4PwW6F2GD2scatbdbutHhdvGgHx9P_I1lpWILanUDtNa8qdfjFzdmkUzPnZMqmaF6EO-5S8Zs2SubkefDJbU3O1Zenou87jQUDyvbmEh3FNhxezAUCsfELji0/s400/11-30-17.JPG" width="400" /></div>
<br /></div>
<div class="MsoNormal">
INGREDIENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Angel hair pasta</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Cherry tomatoes</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Cod fillets</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Shallots and garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Kalamata olives</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Fresh tarragon</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sweet vermouth</div>
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<br /></div>
<div class="MsoNormal">
PROCESS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Prepare the shallots and garlic in olive oil. Add the
tomatoes, fresh herbs, a splash of wine, and the kalamata olives.<span style="mso-spacerun: yes;"> </span>Cook uncovered for about 15-20 mins. To
reduce the liquid. Add the cod and continue cooking until the fish is cooked
and breaks apart with a fork.<span style="mso-spacerun: yes;"> </span>Add
the pasta and serve with a tarragon garnish.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COMMENTS:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve served this before, but tonight added the Kalamata
olives for a slight tweek to the flavor.</div>
William F. Renzullihttp://www.blogger.com/profile/13037130691356963660noreply@blogger.com0