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Array
(
[sid] => 135636
[catid] => 1
[aid] => mick
[title] => Thirty-Dollar Spaghetti
[time] => 2007-06-29 21:23:51
[hometext] => A new form for me. Probably a new form for you, too -- A recipe in free verse.
[bodytext] => Ingredients: Three or four pounds vine-ripened tomatoes One pound grape or cherry tomatoes Two ounces fresh basil Two cloves garlic Three tablespoons dried Italian spices One pound USDA Choice ground chuck sirloin Three tablespoons extra-virgin olive oil One teaspoon garlic powder One pound dried angel hair pasta Salt Directions: On a day when it rained in the early morning but stopped by mid-afternoon, or on a day when it didn’t rain at all, but never grew to be hot outside; when your friends and relatives all have business to attend to, and you were either excluded, or far to bored to join them, go to the grocers no more than an hour before sunset, and purchase the tomatoes, basil, garlic, ground beef, and any of the other ingredients you may have failed to keep adequately stocked as any good kitchen should. Upon returning home and attending to your hungry pets and the call of nature, wash your hands and produce. Pull the vine-ripened tomatoes off of said vine, and bisect them, scooping the juice and seeds into a large bowl in such a way as to get at it all without damaging the fruit any more than necessary. Once the internal juice has been collected, set the halves aside. If done properly, this step will take about an hour, and allow you to forget about any stresses or tensions of the day. With the bulk of the cooking now done, roll the basil leaves like cigar filler and cut them into strips. Skin and mince your garlic cloves, and cut your grape or cherry tomatoes in half just like their larger cousins, but without gutting them. Set all above ingredients aside, shooing flies from them as necessary. Then, in a large saucepan, bring four quarts of water to a boil. Add dried Italian spices, and continue boiling until the water turns into a fragrant Italian-spices tea. Add as much salt as you can to the boiling water. Cook dried pasta as directed on box, allowing it to absorb the tea and salt, and become amazing, tender, Italian-spice flavored noodles. Drain and return to the pot. Set aside. In a large frying pan, add ground beef and olive oil. Mix in garlic powder. Cook over medium-high heat until beef is amazing. Add bowl of tomato juice, basil, minced garlic, ground beef, and cleft baby tomatoes to noodles. Cut up or add what’s left of the vine-ripened tomatoes to make a chunkier texture, as desired. Salt to taste, and heat over medium heat until awesome. Serve on a large plate with a glass of water, maybe a salad, and curl up on your couch with a big, stain-resistant blanket while watching some nice, lighthearted movie like “Garden State” or “10 Things I Hate about You”. The next day, wake up in a good mood, and get in touch with me to tell me that this is the best spaghetti you’ve ever had. [comments] => 4 [counter] => 341 [topic] => 21 [informant] => butterat_zool [notes] => [ihome] => 0 [alanguage] => english [acomm] => 0 [haspoll] => 0 [pollID] => 0 [score] => 15 [ratings] => 3 [editpoem] => 0 [associated] => [topicname] => Lifepoems )
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