I’ve been enjoying it for 30+ years. LOL I only drink it as-is as an after dinner drink, OR in a Creamsicle with light cream, and orange juice which sounds gross but it really really REALLY tastes like a Creamsicle pop!
Love the idea of adding it to a sangria!
This may be tonights dessert. 
A chill Tuesday at casa lingua. Did some light Kant reading in anticipation of a possible translation job – which would be the first this year 
, then caught up on more NYer issues. I’m still stuck in September of last year - it’s a truly sisyphean task 
A friend of mine who was returning from a week in France texted to ask if I was driving today, as she was going to land late afternoon and was hoping to hire me (the airport is less than 15 min away from my house). Unfortunately, that’s not really how that works, so I offered to just pick her up, and if she insisted on recompensing me she could simply buy me a drink sometime. Then she told me that she’d caught a horrible bug on the train to Paris, and would rather give it to some random Uber driver vs. me 
And so, nobody had to leave the house for anything today – we finished the last of the roast with more delicious tacos for lunch, and are therefore free for a super-lazy meal: Talluto’s meatballz we brought back from Philly over Rao’s fettuccine with Rao’s marinara. If we’re feeling fancy I might toss some TJ’s basil in there.
When I make yuvetsi, I don’t add the pasta to the whole bowl of sauce. I boil one portion of orzo in the appropriate amount of sauce, and put the rest of the sauce in the fridge to use a day or two later. Otherwise, the orzo soaks up the sauce and gets soggy, and the whole dish is dry.
It’s def not super saucy the next day, but I wouldn’t call it dry, either 
Here’s a pic of the yuvetsi in the pot and on the plate (from the same night, not the next day, of course).
I had bought 3 packages of parboiled udon and am trying to use them up. So for dinner, I made a bowl of chicken & vegetable consommé with red “kintoki” carrots, cauliflower florets, cabbage, burdock root filled fish cake, chicken breast and an egg with one of the packages. Udon is insanely cheap here on Shikoku. I’ve seen a package of 200g/7.5oz for as low as ¥18/USD $0.12. This package of 3 bags of udon (180g/6.35oz each) ¥117/USD $0.79. Fresh udon, yakisoba or soba noodles are actually appreciably cheaper than any instant ramen on Shikoku! Anyway, I really enjoyed this and similar dishes which I often make during autumn & winter.
That looks so comforting!
Thanks…it was! Soup, stews and curries are very comforting to me and filling, too!
I’d love to see your version sometime, that is if you have any pictures available. There are so many different ways of making this dish, as I’d mentioned in my OP 
I made jumbo shrimp and cod marinated briefly in Pirate’s Gold and broiled. Sides of brown basmati rice cooked in chicken bouillon with bay leaves, oo, and green peas and jerk-seasoned haricots sauteed in bacon drippings.
Had some pancetta and leftover spaghetti to use up, so a quick carbonara was dinner.
A quick reheat in very hot water for the sketti, then it and some of the water was added to a small skillet in which the pancetta had cooked (to which I had also added a half cup of defrosted peas).
Heated it up, pulled from the heat, added a whole egg, whirled it all together, added some Parm-Reg and freshly ground pepper and it was dinner.
And several more things out of my fridge.
That looks fantastic! Looks like a bunch of us had pasta on their brainz
La pasta bellissima. My PIC was a big fan of the meatballs: huge, flavorful, tender. And the pasta has just the right amount of sauce
Cuke & harvest crisp salad with creamy herb dressing.
Two versions, posted in the Greek Cuisine of the Quarter a couple of years ago.
Lamb shank:
Shoulder chunks:
Both beautiful plates, if far saucier than any version I’ve had or seen. I am sure they were absolute perfection <3
You bake yours, while mine is stovetop. I think I did oven-braise the shank, though, but without the pasta.
I once made a huge batch for an office pot-luck. It vanished in minutes. I emailed the recipe to the employees, and one woman made it and said it was great.
Unfortunately I don’t have any thing left. For classes that showcased machines we typically stayed with manufacturers suggestions. Mixing up my ratios of AP and semolina flours is about as far as I get.
@Saregama Sorry.
I will say that we did pasta making birthday parties and if it was a kid’s party I’d let the pasta extrude until it was as long as the birthday kid. That was always a big hit.
Yeah, whenever my PIC makes his for more peeps than just us there are never any leftovers, either. Which is a real bummer, bc as I mentioned it’s one of the few leftovers I look forward to Maybe in the future I’ll tell him to hold some back ;-D
My turn at trying to make the perfect soft-boiled egg - success! You Po Mian with A-Sha noodles and that egg. Egg in cold water, let water come to a boil, stir it around (a really smart BF tip) for a minute two so the yolk doesn’t settle to one side, let it simmer for 4 minutes, then into an ice bath. Minced ginger, garlic, scallions, baby bok choi (which cooked with the noodz), and the sauce was a mix of dark and light soy, gochugaru, sesame oil, Chinese black vinegar, chili crisp, a little sugar, and sesame seeds. Hot peanut oil over the top of it all, more sauce, scallions and cilantro to finish.
