No interest in common ground with delusional religious sociopaths. The pope can go fucke himself as far as I’m concerned. Just cause he makes some nice noises about poor people and climate or whatever, doesn’t mean that he isn’t the head of a grotesquely harmful institution that uses its power in the service of evil.
two pounds ground lamb shoulder
one lemon, two quarts water, half cup salt
two large eggs
half cup bread crumbs
quarter cup pitted chopped kalamata olives
quarter cup chopped parsley
quarter cup crumbled feta cheese
quarter cup chopped mint
one teaspoon dried oregano
two garlic cloves, minced
1.5 tsp salt
one quarter of the preserved lemon
half cup diced onion
cracked black pepper
ground red pepper flakes
one box Pomi strained tomatoes
small can crushed san marzanos
Boil the lemon in water and salt for 15 minutes.
Chill it in ice water until it is cool.
Mince one quarter of the preserved lemon.
Add the mint, parsley, bread crumbs, feta, olives, lemon, oregano, garlic, and salt to a vessel.
Add the eggs and mix thoroughly.
This is the ground lamb shoulder. Our butcher pulled a beautiful whole leg of lamb still on the bone out of the case, cut the shoulder meat off the bone, and trimmed it to leave the perfect amount of fat before grinding it for us.
Add the meat to the vessel, and mix thoroughly with your hands.
Form the balls and arrange them in an oiled baking pan. Bake them in a preheated 450 degree oven.
Sautee the diced onion in olive oil on low until soft and translucent.
Add dried basil, black pepper, and red pepper. Sautee for a minute or two, and then add the tomatoes. Continue to sautee the sauce while the meatballs bake, salting to taste.
Meatballs are done. I tasted one that I baked earlier, and they could have used a little more salt, so I sprinkled some on top after they came out of the oven. But it would have been better to have incorporated that salt into the balls rather than on top.
Put the balls in the sauce, and continue to cook on low for ten minutes with very gentle occasional stirring.
Scoop out a perimeter piece of the sourdough, put in some balls, spoon a bit of extra sauce on top, and grate some reggiano. Magnifico!!!!!
Can different foods pass each other while transiting your gastrointestinal tract? Yesterday I ate lentils and wheatberries at lunch, and then about 7-8 hours later, I ate corn kernels at dinner. My first poop of the day this morning had a lot of corn kernels, but little lentils or wheatberries. My second poop of the day in earaly afternoon had a lot of lentils and wheatberries, but little corn kernels.
In the song, “Panic”, by the Smiths, the protagonist wants to “burn down the disco” and is obsessed with “hang[ing] the DJ”, just because the music they play says nothing to the protagonist about his or her own life.
There are lots of fucken green vegetables, and they all are much fucken better than kale. I’d rather eat rapino, escarole, spinach, collard greens, or anything other kale. Fucke kale and the goddamn kale mafia trying to push that swill on unsuspecting diners.
1.25 pounds ground beef
one cup + half cup diced onion
three cloves finely diced garlic
one teaspoon salt
quarter cup whole milk
four tablespoons corn meal
finely (ish) chopped parsley
quarter cup grated parmigiano reggiano
one tablespoon oregano
one teaspoon ground fennel seeds
one teaspoon ground red pepper flakes
one teaspoon ground black pepper
half pound spaghetti
one box Pomi strained tomatoes
one small can crushed san marzanos
Mix together one cup onions, garlic, corn meal, milk, egg, some parsley, reggiano, oregano, fennel seeds, red and black pepper and salt.
Add the meat and mix thoroughly.
Form into balls and arrange closely on an oiled baking pan. Put them in a preheated 450 degree oven and bake until starting to brown on top (about 20-25 minutes).
Sautee half cup onions in olive oil until getting translucent.
Add the tomatoes, dried basil, and some fresh ground black pepper. Simmer on low, salting to taste.
Meatballs are done. Note, looks like our fucken oven is totally uneven in heat distribution…
Put the meatballs in the fucken sauce and continue to simmer for at least 15 minutes, meatballing up the sauce and saucing up the meatballs. While this is happening, boil up the fucken spaghetti in salted water.
Drain the spaghetti, put in bowls, aliquot out some meatballs, and ladle sauce on top. Garnish with parsley and grated reggiano.