Pasta with crabmeat, cherry tomatoes and chive blossoms was one of our weekend meals.
Lovely combo, except the purchased handmade pasta I used was a bit too delicate for this preparation. Sturdier pasta would have been a better match. Also I wanted more chive blossoms than we had.
Ugh. He’s so literal. He finds recipes on line and tells me “It has 5 star reviews” then he cooks and it really sucks. I always have to ask him where he found the recipe and remind him he constantly tells me that half of the population is below average 
Yeah - he can’t do it. Not in his DNA. Funny to watch, but not always fun to eat.
I have repeatedly mentioned to my spouse that you can’t just google a recipe and expect good results. Sources matter. Whoosh…
Yup. I’ve given up trying to intervene. Fortunately the kitchen doesn’t involve rocket science or security clearances, so no harm done…
Hardest thing I had to do this week was substitute ground cinnamon for a cinnamon stick. every fiber of my inflexible, computer engineering being wanted to drive 20 minutes round trip to Publix to purchase the real thing. Somehow managed to resist but suffering a little post cook trauma a week later. 
coiled sausage! 
sorry, i can’t remember the seasoning, Fatted Calf does that coil thing often, but switch up the type of sausage it is.
aw what a sweet thing to say!
it is debatable if I “can” do it either anymore…
As long as the dish came out well with your substitution, I hope the post-cook trauma is minimal!
For some reason, the brand I got this time, DeCecco, is hard to cook to a good al dente. The recommended time is six minutes, but the pasta was still too firm. After just a short time, it got soggy one time, but was fine yesterday. A previous batch from TJ’s didn’t have this problem.
I finally tracked down a German doctor today who will be able to fill my prescription before I run out. Silly me had decided it wasn’t really doing all that much for my pain, so I took it randomly (vs. 3x day) even before we left for Berlin. Learned the hard way that it really was keeping that shit at bay – last week was pretty awful in that regard, and I’d been parsing the leftover pills out bc I didn’t have enough to last me the full 2 months from the get-go (something to do with our wonderful US health insurance) 
In any event, I now don’t have to fear being w/out the meds for the rest of my stay, which is a major relief.
My poor PIC’s still fuzzy-brained & sickly today; I seem to have a much milder version (but haven’t tested yet). And so, another home-cooked dinner @casa lingua. My cooking in our pad has been pretty basic — I don’t want to purchase a million spices & seasonings for the short time we’re here, and we do eat out quite a bit…… BUT chicken or pasta is always an option 
The former today: chicken piccata with a BIG salad on the side. Natch 
I’m glad the piccata worked out bc I briefly set the pan on fire while deglazing it with wine. Oops. Ima miss both the pan & having a gas cooktop — the sauce came together beautifully with just a few flicks of the wrist 
Glad you got the Rx filled to cover you for the rest of your stay. But sorry your sweetie isn’t feeling any better, and BOO! that you’re not feeling well either!
I think the meds may have finally reached their critical mass in my body again to be effective at this point (I’ve been taking 2 instead of 3). It would be wonderful to be pain-free for longer than 12 hours at a time. Truly.
Or introversion, at any age.
yep! but i guess i’m still about even, so i’ll keep going as long as i can! 
Can confirm. This woman will out-party you. Srsly.
She’s a pro 
Dinner tonight was a pork chop, acorn squash from last year’s CSA and asparagus from last week’s CSA.
