| May. 24th, 2007 @ 12:00 am (no subject) |
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Time Tested Beauty Tips
For attractive lips, speak words of kindess.
For lovely eyes, seek out the good in people.
For a slim figure, share your food with the hungry.
For beautiful hair, let a child run his fingers through it once a day.
For poise, walk with the knowledge you'll never walk alone.
We leave you a tradition with a future.
The tender loving care of human beings will never become obsolete.
People even more than things have to be restored, renewed, revived, reclaimed, and redeemed and redeemed and redeemed.
Never throw out anybody.
Remember, if you ever need a helping hand, you'll find one at the end of your arm.
As you grow older, you will discover two hands: one for helping yourself, the other for helping others.
Your "good old days" are still ahead of you, may you have many of them.
-Audrey Hepburn, inspired by a poem from Sam Levenson
Spaghetti Al Pomodoro
Peel and dice a small onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery; chop and put in the pot. Add 2 large tins of Italian pelati, or prepeeled Roma tomatoes, and half a bunch of fresh basil, washed, leaves whole. Ad a long drizzle of virgin olive oil and simmer on low for 45 minutes. Turn off and let rest at least 15 minutes. Serve over 1 box of pasta cooked barley al dente (still a tiny bit of a snap at the core with lots of fresh Parmesan (must be Reggiano) and the other half of the basil, well washed and cut with scissors in a cup or glass to prevent bruising or blackening.
Pesto
For each box of pasta (1 pound/450 grams) start with 1 large bunch of ITalian parsley and 1 large bunch of basil (leaves only; discard the stalks). Wash these well and put them in a large blender, in batches if they won't all fit at once, with 1 garlic clove (or more, to your taste). The add 1 cup of milk (low-fat is okay), a long drizzle of the best xtra-virgin olive oil you can get, and a chunk of Parmesan the size of an avacade pit. Hold the top down and blend until creamy. Ad more milk to keep the sauce sufficiently liquid so that it blends well.
Dressing for Salad
90% seasoned rice wine vinegar, 10% extra-virgin olive oil, a long splash of low-sodium soy sauce, and fresh pepper to taste
OKay so only the top part is for you guys to read, but the bottom part sounds like a good recipe or three. |
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