Pasta is not a huge thing of mine, and
I'd not can it, even though I can can it.

Carnivores generally don't get into it.

Spag bol can be a nice thing, if you use enough
meat in the sauce.

And don't use whole wheat or the dreaded gluten free pasta?
I've had some good gluten free noodles, but they weren't in Italian
food.

I've successfully used rice noodles in place of
linguine - the texture wouldn't be right for Italians,
but it's a better option for Asians and gluten-frees.

And ruining their palates.

Good pizza is heaven. Cheap junk is cardboard with red sauce and
grease.

Or pillow bread with rubber cheese and red caustic
solution.

It's an offal place to eat?

Nope, more sous vide things.

Sous standard, sounds like.

Probably. When you have more staff than customers,
even the most careful vetting will mess up now and
again, once in a rare while catastrophically.

I can imagine. I don't want to, but I can imagine.

On the other hand, the duds don't tend to stick around
for very long. They wander down the tube, with each
successive stop wondering "What? This bozo worked at
La Caravelle?"

have preferred the toilets.

Might have, but adolescent boys are quite
free with where they aim their willies.

OTOH, it's gimp. Even I couldn't stand gimp.

... and basket weavers who sit and smile and
twiddle their thumbs ...

Ne cherchez pas le moyen ...
[don't sweat how to get there (paraphrase)]

Cherche l'argent? Peut-etre suivez l'argent.

I'm not that much into money, being more of a
Churchy Lafemme type. You I thought were more
the cherchez l'or type of person.

Cherchez le paycheck to be precise. I like keeping the lights on,
the Internet up, eating, etc.

Well, I've always been able to accomplish those
things, sometimes just barely.

Or an assassin, at least not a sharpshooter. Sous Vide food
poisoning killer perhaps.

I'd be way embarrassed to do that and might
prefer winging someone in the ear with a
misplaced bullet.

If I did it with a bullet, I'd have to clean up the mess. With food poisoning they're generally off the premises and it's someone else's problem.

But knowing I caused food poisoning would make
me want to take that bullet. I really don't like
to be incompetent.

I cried crocodile tears.

Horrors. I can't say it's a favorite.

She fixed it with lots and lots of cream.
It might have been equally well fixed with
lots and lots of wine.

I'm not sure there's any fixing burnt chard, even with cream.

Perhaps that's because chard, like zucchini, starts
out broken.

Provencal Zucchini and Swiss Chard Tart
categories: French, starter, wwtt, Halal, Healthy, High Fiber, Kosher,
Nut Free
servings: 8 to 10

1 recipe whole wheat yeasted olive oil pie pastry
1 lb Swiss chard
Salt to taste
2 Tb extra virgin olive oil
1 md onion, finely chopped
2 lb zucchini, 1/4 dice
2 lg garlic cloves (or to taste), minced
1 ts fresh thyme leaves, chopped
1 ts chopped fresh rosemary (or to taste)
2 oz Gruyere cheese, grated (1/2 c tightly)
3 lg eggs, beaten
Freshly ground pepper

Bring a large pot of water to a boil while you stem the
greens, and wash them thoroughly in several rinses of
water. If the ribs are wide, wash and dice them, then
set aside. Fill a bowl with ice water. When the water
reaches a rolling boil, add a generous amount of salt
and the chard leaves. Blanch 1 min, until just tender.
Using a slotted spoon or deep-fry skimmer, transfer to
the ice water, then drain. Squeeze out excess water
and chop. Set aside.

Heat the oil over medium heat in a large nonstick
skillet, and add the onion and diced chard stems, if
using. Cook, stirring, until tender, about 5 min. Stir
in the zucchini. Season to taste with salt, and cook,
stirring, until just tender and still bright green,
about 10 min. Stir in the garlic, thyme and rosemary,
and cook with the zucchini and onion until the garlic
is fragrant, 1 to 2 min. Stir in the greens, toss
everything together, and remove from the heat. Taste
and season with salt and pepper.

Beat the eggs in a large bowl. Stir in 1/4 to 1/2 ts
salt to taste, the zucchini mixture, and the Gruyere.
Mix everything together, add pepper, taste once more
and adjust seasoning.

Preheat the oven to 375F. Oil a 10-in tart pan. Roll out
2/3 of the dough and line the pan, with the edges of the
dough overhanging. Freeze the remaining dough. Fill the
lined pan with the zucchini mixture. Pinch the edges of
the dough along the rim of the pan. Place in the oven and
bake 50 min, until set and beginning to color. Allow to
rest for at least 15 min before serving (preferably
longer). This can also be served at room temperature.

Tip
Advance preparation: The blanched greens will keep for
three or four days in the refrigerator in a covered bowl.
The finished tart keeps for a few days in the refrigerator.
Reheat gently at 275F to re-crisp the crust.

Martha Rose Shulman, New York Times
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And don't use whole wheat or the dreaded gluten free pasta?
I've had some good gluten free noodles, but they weren't in

Italian

food.

I've successfully used rice noodles in place of
linguine - the texture wouldn't be right for Italians,
but it's a better option for Asians and gluten-frees.

That sounds...odd. I've had good luck frying fresh soy noodles but
not with using them as Italian pasta.

Good pizza is heaven. Cheap junk is cardboard with red sauce and
grease.

Or pillow bread with rubber cheese and red caustic
solution.

You've had chain pizza? Or worse yet school cafeteria pizza?

Probably. When you have more staff than customers,
even the most careful vetting will mess up now and
again, once in a rare while catastrophically.

I can imagine. I don't want to, but I can imagine.

On the other hand, the duds don't tend to stick around
for very long. They wander down the tube, with each
successive stop wondering "What? This bozo worked at
La Caravelle?"

and why didn't he stay there and not come here?

free with where they aim their willies.

OTOH, it's gimp. Even I couldn't stand gimp.

... and basket weavers who sit and smile and
twiddle their thumbs ...

My mom actually did take basket weaving in grad school; she had to
get a Master's to teach Special Ed, and they were sort of cobbling
degree programs together back then. Including basket weaving.

Ne cherchez pas le moyen ...
[don't sweat how to get there (paraphrase)]

Cherche l'argent? Peut-etre suivez l'argent.

I'm not that much into money, being more of a
Churchy Lafemme type. You I thought were more
the cherchez l'or type of person.

Cherchez le paycheck to be precise. I like keeping the lights

on,

the Internet up, eating, etc.

Well, I've always been able to accomplish those
things, sometimes just barely.

The make life more comfortable, for certain.

prefer winging someone in the ear with a
misplaced bullet.

If I did it with a bullet, I'd have to clean up the mess. With

food

poisoning they're generally off the premises and it's someone

else's

problem.

But knowing I caused food poisoning would make
me want to take that bullet. I really don't like
to be incompetent.

Me either, but I'm not fond of cleaning up blood or barf.

It might have been equally well fixed with
lots and lots of wine.

I'm not sure there's any fixing burnt chard, even with cream.

Perhaps that's because chard, like zucchini, starts
out broken.

Zucchini has little if anything to break.
But the larger ones would make nice targets to practice your aim with
the aforementioned gun.
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