Because it's a given when cooking Italian to be using fresh parsley, although for some around here it seems to be a novel concept. Crap, I don't even own a container of dried parsley...Why would you not mention fresh parsley for a dish like that??
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Because it's a given when cooking Italian to be using fresh parsley, although for some around here it seems to be a novel concept. Crap, I don't even own a container of dried parsley...Why would you not mention fresh parsley for a dish like that??
Im eating the same thing right now.
3 ibuprofens and a couple of glasses or red and your good to goLicking my wounds, but celebrating my effort. Sore as hell because I went out in the muck yesterday and today, shellfish count: 6 dozen each Clams & Oysters. Damage control report: 3 ibuprofens a day wasn't enough to stave off the aching muscles today, pair of relatively new orange waterproof gloves started leaking yesterday and today, my old mud boot started leaking. Oh well, chit happens...
I wonder if the pain made dinner taste sweeter than usual, Linguine w/white clam, using up 2 dozen fresh Cherrystones...
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Everything Egg, my favorite
Is that a large Gin & Tonic with a Lemon?dinner for breakfast: Cheese Ravioli,Porto Mushrooms, Spanish Olives, sprinkle of Parmesan…
the Costco Ravioli improved the seal on their rounds… the Ravioli is not blowing up in the cooking process… cellie…
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NOPE: after this tasty dish, fell asleep shortly for a much appreciated Sunday Nap, without any synthetic additives required… C22…Is that a large Gin & Tonic with a Lemon?
Gotta Love Em
Red with white clam?? Certainly not a Merlot. A lighter one like a Cotes du Rhone maybe. I went to the Teenage Children Warning "Touch One Of These And Die" Rack and cracked open bottle of Chassagne Montrachet...3 ibuprofens and a couple of glasses or red and your good to go