tag:blogger.com,1999:blog-659361804634685374.post7884354242105632230..comments2024-02-13T09:38:20.413-08:00Comments on My Dinners w/ Richard & other musings: 'EVERYTHING BUT THE KITCHEN SINK' PASTA - a recession mealilona saarihttp://www.blogger.com/profile/12539769672758181010noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-659361804634685374.post-602957522678480002009-11-21T10:49:25.528-08:002009-11-21T10:49:25.528-08:00Your 'leftover' pasta sounds fabulous -- a...Your 'leftover' pasta sounds fabulous -- and I, too, love sun-dried tomatoes in oil.ilona saarihttps://www.blogger.com/profile/12539769672758181010noreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-26601723241539946052009-11-21T09:51:03.239-08:002009-11-21T09:51:03.239-08:00We find leftover chicken always starts a pasta dis...We find leftover chicken always starts a pasta dish... In summer, cherry or other almost overripe tomatoes, basil, fresh grated parm does it, sometimes with some black olives tossed it at the last minute. But remember sun dried tomatoes? They've fallen from grace, yet the oil-packed variety once added a lot to dry goods-based or overly chewy leftover meat pasta dishes. You can take left over chicken, sun drieds, a bit of onion, saute and add cream or half and half at the end and wind up with a dish. Always tasty. I personally tire of over garlic-ed food, and find a sweet onion provides a more balanced flavor. Maybe because so much restaurant fare/prepared food relies on garlic exclusively. There's a whole school in Italy these days that's banished garlic, feeling it's tainted la bella cucina. Don't get me wrong -- I love it. But in this country, we over-extend its value. HalAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-31618372571452236982009-11-20T19:43:33.882-08:002009-11-20T19:43:33.882-08:00Is that you, Mershad? A lot like your fridge? :)...Is that you, Mershad? A lot like your fridge? :)richardnoreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-73080612735816660122009-11-20T18:16:55.498-08:002009-11-20T18:16:55.498-08:00Loved it. Sounded alot like our refrigerator!!!!Loved it. Sounded alot like our refrigerator!!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-4962842815796431892009-11-20T18:11:51.946-08:002009-11-20T18:11:51.946-08:00I'm a mushroom... I'm free! I'm free!...I'm a mushroom... I'm free! I'm free! They were about to ship me off to the Can Film Festival.Richardnoreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-76484898868359595552009-11-20T17:49:19.335-08:002009-11-20T17:49:19.335-08:00Sounds very yum, Steve. Want to be a guest 'c...Sounds very yum, Steve. Want to be a guest 'columnist/blogger"?ilona saarihttps://www.blogger.com/profile/12539769672758181010noreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-4204234487237557762009-11-20T17:20:22.897-08:002009-11-20T17:20:22.897-08:00I'm a sucker for leftover roast chicken and pa...I'm a sucker for leftover roast chicken and pasta. We roasted 2 the other day, and our pasta permutation had penne, artichoke hearts and asparagus... yum!Stevehttps://www.blogger.com/profile/05578600518695646723noreply@blogger.com