Monday, April 28, 2008
Back to work...
Hey Folks,
Another spring break comes to a screeching halt today. I decided I needed a rest from flying all over the globe, so stayed local, spent excellent time with family and friends. But another week off wouldn't hurt.
The guanciale was really good in the linguini alla matriciana, albeit very salty. I will use less next time. But my mom was happy. I believe that when you are feeling down, or a little under the weather, nothing fixes you up like a nice plate of pasta. Or pizza. One time when my stomach wasn't quite right, I stopped into Roma Pizza (7h ave and Berkeley, Bklyn) for a slice, and it fixed me right up!
Happy Monday, everyone, and stay dry and cheerful, if possible...
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2 comments:
really, not being a true foodie, what is guanciale? please explain!
xo
mary-beth
Hey cookie,
guanciale is pork jowl. It's dry cured with salt, herbs, and spices. not smoked. Unbelieveably salty, but delicious!
Next time I will use less, maybe cook it a little less, also.
But it's good!
Try it!
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