1. I’m aware of and have tried the half-onion pan fried in butter approach to a simple red sauce and the subtlety of it is completely lost on me.

  2. our house spaghetti recipe was O.P. last week. I need to start making this sauce for pizza, I think it’d work fine.

    garlic cloves from an entire head, enough basil, stem and all, to fill the rest of a small sauce pan, and a healthy pinch of red pepper flakes, frying in a quarter cup of olive oil

    reserved sauce from a 22 ounce can of whole peeled san marzanos, add with finishings for brightness or earlier if the tomatoes start to burn, or split the difference

    whole peeled san marzanos from a 22 ounce can and a pinches of red pepper and salt flakes frying in a few tablespoons of olive oil. turn to taste, once it’s where you like it, carefully use a wire potato masher or bladed dough cutter to break up the tomatoes, reduce heat to a simmer

    pre-warmed heath commune ceramic shallow bowl full of al dente spaghetti noodles finished in the oil (use a fine mesh strainer and discard or re-purpose the garlic and basil) and tomatoes from the other photos with a tablespoon of unsalted butter, another tablespoon of olive oil, and two tablespoons of parmesan, topped with more parmesan and chiffonaded basil

  3. Afternoon Ride

    A six and a quarter mile (10 kilometer), 187 foot (57 meter) elevation ride over three and a half hours, (three quarters of an hour moving) in San Francisco, California.

  4. for mom and junior: mozz and pecorino over sauce, pep all over for junior, and add basil and olives on the other half, for mom

    for me: tomato sauce, pecorino, basil, smoked provolone, hot Italian sausage

    top down photo of the hugest oxo cutting board with two 12” neapolitan pizzas on it. top right is the sausage and cheese, bottom left is all pep, half olives

    ECU photo half pep, olives, basil, half pep only, all over mozz and sauce - the red, green and black is on the left half of the photo, the red and white on the right half

    ECU, sausage, leopard spotted smoked provolone, basil, w/ huge crust bubbles in the bottom-left corner

    photo of plated slices, showing off the crust bubbles in the sausage/provolone pizza. p good tonight!

  5. people who contain their aspirations (never demands) to what is immediately achievable think the rest of us are annoying as hell, but, in a surprise twist, guess what

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