Moby Dicke Booke Clubbe

Based on the cool suggestion by Historiann, I am proposing to run a Moby Dicke booke clubbe. The plan is to poste one chapter every other day, and then discuss the chapter in the comments. This will thus take about nine months to go through the whole book.

In order to determine if this is going to be worth doing, please respond in the comments if you are interested in participating, which would require at least occasional commenting (not on every chapter, obviously, but at least sometimes).

Rigatoni With Sausage, Tomato, and Goat Milk Ricotta

This is a really easy and really delicious pasta dish, and if you are a vegetarian, you can just leave out the sausage, or replace it with mushrooms.

INGREDIENTS
one pound rigatoni
one half pound goat milk ricotta cheese
three fourths pound sweet Italian sausage (Esposito’s is the fucken best, if you can get it)
asseloade of diced garlic
dried thyme
dried oregano
dried dill
fresh-ground black pepper
dried red chile flakes
salt
olive oil
chopped basil
one half cup white wine
one large can crushed san marzanos
grated parmigiano reggiano

Sautee the garlic with the herbs and spices until it starts to lightly toast.

Remove the sausage from the casing, add to pan, and sautee until it is lightly browned, breaking it up really well.

Deglaze with the wine, turn up the heat, and reduce until the alcohol is gone.

Add the tomatoes, bring to a boil, and then turn down the heat to a low simmer and cover. While it simmers, bring the pasta water to a boil, adding some salt.

When the sauce is nearly done simmering (twenty minutes or so), add the pasta to the water and throw some basil into the sauce.

This is the goat cheese ricotta, which they sell at the Union Square Greenmarket. When we bought this yesterday, the Lynnhaven stand also had seasonal goat milk chocolate truffles, which are fucken off the hook. The proprietor told us that they are such a fucken pain in the ass to make, that she only does it during the year-end holidays.

When the rigatoni is very molto al dente–about two minutes less than fully cooked–drain it and throw it in the sauce with the ricotta.

Turn up the heat to medium-high and finish the pasta with gentle stirring for a minute or two, adding a little of the pasta water to loosen the sauce if necessary.

Plate, sprinkle, grate, and eat! I served this with a 2007 Tuscan white wine that has started to oxidize and so has a nice nutty flavor. The uninitiated might think this wine is spoiled, but it is actually perfect right now, although in a few months, this 2007 vintage will finally be no good.

Web Designers Who Should Be Fired And Never Get Another Job

Whoever designed the USA Today Web site is an incompetent fucken assebagge. Was this idiotic motherfucker aware that computer screen aspect ratios are getting WIDER when he decided to make the actual content of the motherfucken article occupy one quarter of the motherfucken screen width while also wasting a huge amount of the available vertical space with bullshitte?

UPDATE: Here’s a properly designed news Web site:

Wall Street Journal Reader Comment Threads Are Fucken Hilarious

Any time I get bored and need a good laugh, I head over to the Wall Street Journal, pick a random article, and go right to the reader comment thread. Unlike most other news site commenters, these people can actually write in complete grammatical sentences, but the Walter Mitty pretend “businessmen” who hang out there are no less delusional than the gibbering incoherent freaks you find at Fox News or whatever. I recommend it highly.