Mezze Maniche With Tomatoes And Valdeon


quarter pound of valdeon spanish bleu cheese (cow plus goat)
one pound mezze maniche
half cup diced onion
salt and long pepper
dried oregano
crushed red pepper flakes
olive oil
one cup dry rose wine
one large can crushed san marzanos
parmigiano reggiano for grating

Sautee the onions with crushed red pepper flakes, a pinch of oregano, and fresh-ground long pepper. Cook on a pretty low flame until the onions are fully softened, but don’t brown or caramelize.

Deglaze with the wine, and turn heat up to reduce off the ethanol.

Add the tomatoes, stir well, and start simmering on low uncovered.

Keep simmering for about a half hour, until the sauce is nicely reduced and the tomatoes are breaking down. Salt to taste (remember that the valdeon will add salt).

While the mezze maniche are boiling in salty water, prepare the cheese by slicing out the moist heart and discarding (or munching on) the drier outside part and maple leaves. You want a quarter pound of moist heart to put in the pasta.

When the pasta is very molto al dente, drain it, transfering one half cup of pasta water into the sauce. Add the drained pasta, turn heat up to medium high, and finish with stirring for about two or three minutes.

Turn off the heat, cut the cheese into about four pieces, toss them in, and stir until the cheese is fully incorporated into the sauce. Cover and allow to rest for a few minutes.

Plate, grate, eat!! (I would have sprinkled some chopped parsley or basil on top, but I didn’t have any.)

Rigatoni With Sausage And Clams


three fourths pound sweet or hot Italian sausage (we used half and half)
one pound rigatoni
half cup diced onion
quarter cup diced garlic
olive oil
two cans clams
one ten-ounce can clam juice
one cup dry rose wine
salt and pepper
crushed red pepper flakes
dried thyme
dried oregano
one third cup heavy cream
two tablespoons chopped flat parsley
pecorino di moliterno for grating

Sautee the onions a bit, add the garlic, red crushed pepper flakes, small pinch of thyme, small pinch of oregano, and cracked blacked pepper, and continue to sautee until the garlic is nice and toasty.

Add the sausage (removed from the casing) and sautee until lightly browned, breaking it up well while you cook.

Deglaze with the rose, raise heat, and reduce until all the alcohol is gone.

Drain the juice from the clams, and add it and the can of clam juice (just over two cups total) to the sauce with two thirds of the chopped parsley. Keep reducing vigourously for about ten minutes.

Add the heavy cream, reduce the heat to a moderate simmer, and throw the rigatoni into salty boiling water.

When the rigatoni is very molto al dente, add about three fourths cup pasta water, the drained rigatoni, and the clams to the sauce. Turn heat up to to a very vigorous simmer, and finish cooking with gentle stirring for about two or three minutes. Turn off heat, cover, and allow to rest for about three minutes.

Plate, grate, sprinkle!! Serve with the dry rose.


Six hundred saves is a much more amazing physical and mental accomplishment than six hundred home runs. Way to go, Mo!

And fuck you ESPN, for having a picture of Tim Wakefield–a fucken geezer knuckleballer–on your front page and not Rivera. Two hundred wins is *nowhere* near the accomplishment of six hundred saves. Over one hundred pitchers have two hundred wins, and only *TWO* pitchers have six hundred saves. Fucken assholes.

Meaningless Fact Revealed By Obsessive Dickeing Around On NIH Web Site

The National Institutes of Health is obligated by statute to make public information concerning the biomedical research grants it funds. There are two main sources of such information that are updated on a weekly basis to reflect newly awarded grants.

One is the NIH RePORTER Web site, which allows one to search a database of all NIH grants awarded over the past thirty or so years via such identifiers as the principal investigator of the grant, substantive keywords, the peer-review panel that reviewed the grant, the institution to whom the grant was awarded, etc. There is also a less well-known Web site that is part of the SILK (Secure Internet LinKed) system, which is actually just a massive comma-separated-values spreadsheet listing all Notices of Grants Award (NGA: the legal document created by NIH that constitutes the grant) issued in the last 90 days.

Each of these sources of information is updated on a weekly basis early Sunday morning, presumably via an automatic population mechanism that sucks information out of the grant award management system used by NIH staff to handle grant applications and awards. There are two dates associated with each NGA: the date of issuance and the date that the grant award officially begins. Sometimes these are the same date, but sometimes the NGA is issued several days or weeks before the start date of the grant.

Well, it turns out that NGAs that have been issued are announced on the SILK Web page even if the start date of the grant hasn’t arrived. In contrast, grants only appear in the NIH RePORTER database after the start date has arrived.

This can be seen, e.g., if you sort the SILK spreadsheet on the date of NGA issuance and look for grants with NGAs issued during the first week of September, but with start dates in the future (a bunch of them have start dates of September 15). None of these grants appear in NIH RePORTER, but grants whose NGAs were issued that same week, but with start dates that have already occurred, do appear.

Penne With Luganega And Tomato Cream Sauce


three fourths pound luganica
one pound penne
salt and pepper
crushed red pepper flakes
dried oregano
half cup diced onion
six diced garlic cloves
one cup dry white wine
one and three fourths cup crushed san marzanos
quarter cup heavy cream (plus a splash!)
three tablespoons chopped flat parsley (basil would go great, but we didn’t have any)
hard cheese for grating (we used tumi del trifulin truffle cheese)

This is luganega (also spelled luganica) sausage from Esposito’s Pork Store. It is italian sausage made somewhat leaner than regular sweet italian sausage, and it has no fennel. And since I had plenty of heavy cream left over, I decided to use itte!

Sautee the onions with cracked black pepper, crushed red pepper flakes, and a pinch of dried oregano.

Add the garlic and continue to sautee until the garlic is toasty golden.

Remove the sausage from the casing, add it to the pan, and sautee while breaking it up until it is browning nicely.

Deglaze with the white wine, and reduce until the ethanol is completely evaporated.

Add the tomatoes, stir well, turn heat to low, and simmer with the lid on for about twenty or thirty minutes, until the tomatoes are breaking down.

Add the cream, stir well, and continue to simmer on low with the lid off. Throw the penne into boiling salty water.

When the penne is very molto al dente, add one cup of pasta water to the sauce, and drain the pasta.

Add the drained penne to the sauce, turn heat up to medium-high, and finish with stirring for about two minutes.

Plate, grate, sprinkle, eat!