Jenn Dolari @dolari@driveinsaturday.org

Thirty years of shaving my legs and I've never figured out a good way to get the back of the thighs....

Update: apparently it is! As long as it stays outside in the non trafficked area it can stay. https://youtu.be/gXE9UgrOdls

I still think that bat is (literally) hanging arund somewhere by the house. About 4AM every morning (and at times during the day), I hear this chirping. Not quite a bird chirp, almost like a computerized beeping chirp. Fast and sharp.

Hey Freakazoid. Ya wanna go to the Honey Harvest Festival in Acton?

This Week's Fancy Pants Meal: Pasta with Broccoli and Sausage

After a week of regrettable food, and a week of birthday indulgence, it's time to (1) get back on the diet and (2) eat something tasty.

This delivered. :9

# Pasta with Broccoli and Sausage

America's Test Kitchen: Let's Get Cooking

4.0 oz hot italian sausage
1.0 cup roasted red peppers (jarred)
6.0 cloves garlic
1.5 pounds broccoli
2.0 oz pecorino romano
0.5 cup water (brocolli)
1.0 pound orecchiette
1.0 tbsp extra virgin olive oil
0.5 tsp salt (brocolli)
1.0 tbsp salt (pasta)
4.0 quarts water (pasta)
0.5 cup pasta water (measurement)

1 - Squeeze the meat out of the casings and discard the casings.
2 - Rinse the roasted peppers and then cut then into thin strips.
3 - Use the side of a chef's knife to gently crush the clove. The skin should slip right off.
4 - Once the garlic has been peeled, we like to use a garlic press to mince it. A garlic press ensures that the pieces will be very fine.
5 - Place the head of the broccoli upside down on a cutting board and cut off the florets.
6 - Slice the larger florets into 1-inch pieces by slicing them through the stem.
7 - Square the stalks by cutting away the tough outer 1/8th inch from each side.
8 - Slice the trimmed stalks into 1/4-inch thick pieces.
9 - Grate the cheese on a rasp grater. The small sharp holes work well on hard cheese.
10 - Bring the water for the pasta to a boil in a large pot for the pasta.
11 - Cook the sausage in a 12-inch non-stick skillet over medium-high heat, breaking it into small pieces until browned, about 5 minutes.
12 - Stir in the roasted red peppers and the garlic and cook until fragrant, about 15 seconds.
13 - Stir in the broccoli, salt for the broccoli and water.
14 - Increase the heat to high, cover the skillet and cook until the broccoli begins to turn bright green, about 2 minutes.
15 - Uncover and keep cooking, stirring frequently until the liquid's evaporated and the broccoli is tender, about 5 minutes longer.
16 - When the water is boiling, stir in the pasta water salt and the orecchiette. Cook, stirring often, until almost tender but a little firm.
17 - Reserve the amount of pasta water listed, then drain the orecchiette and return it to the pot.
18 - Stir in the sausage and brocolli mix, Pecorino Romano, and olive oil, and toss to coat. Add reseved water to loosen the sauce.

#thisweeksmeals #cooking