Matt is taking advantage of a coolish day to strip the garden and clean it out for the winter. He and Andy are redefining the garden fence to make it more sturdy, and, I have pictures to show that lettuce is not ready to give up on the season. It is glorious as are the winter vegetables. I am now frying the last of the red skin potatoes with peppers and onions because I thing freshly dug potatoes are the best.
I did not grow up knowing pasta. I can never remember any pasta-in-a box dishes that we have today, except for my mother's home made noodles which were served with chicken fresh from the hen house. I don't remember spagetti or any of the fancy pastas served and used today. So I have had fun over the years finding and using the hundreds of pasta shapes and tastes that are ever present today. My favorite is Cavatappi which is shaped like a wiggle worm. It is very sturdy and stands up well when dressed with any number of sauces. When you bite it, it stands its ground and does not become weak and slippery. (In fact, we are having it tonight when Joe and Glenda come up to play cards before our day trip tomorrow.) Had I known how easy pasta is to use, I might have jumped on the band wagon sooner. Julia Child said that Italian cooking is not really cooking, it's too easy. I consider it cooking, however, even though it is easy. As you can see from the picture, I am intent on learning about pasta. I will not, however, order it in a restaurant because I can't stand to pay for something that is so cheap and easy to fix at home.
