#the pasta... the DRINKS???

[hikennosabo]

was looking into the tristamp chugai grace cafe collab and found the menu on reddit. this is the most If You Know You Know i've ever fucking seen

[sweet-potato-42]

Tubbo drinking from a wine bottle with a straw is just iconic i cant

[msterpicasso]

@dariawhateva

[fairycosmos]

we made it to friday hot people in my phone

[mon-petit-coeur-noir]

[julieterbang]

__bell_tree_

[rennyrose]

All things he rightfully earned

[sweatermuppet]

went crazy with painting tonight!!! gonna have my roommate photograph some of them & maybe I'll offer them as prints? if i keep going this way ill probably sell some originals because i will not have space for em

[pastafossa]

Update.

Mom made another little bit of improvement today. She's still on the ventilator, but now if I understood it right, she's basically breathing on her own again and they've lowered her sedation to practically nothing, allowing her to slowly come up. If - and the doctor was very firm that this is an if - if she continues to come up and stays stable, she might be off the ventilator tomorrow! He said they want her fairly alert before taking her off, but if all goes well, when I see my mom again tomorrow, she'll be off the ventilator. She also reacted a lot to me and sis today when we saw her, so that's something.

I feel like I've been floating in a haze since they put her under on Monday. Time is... weird, passing too fast or weirdly slow. I feel like I blink in the afternoon and suddenly it's time for bed, or a 30 min wait for an update takes hours. And I've wound up spending a lot of time between hospital visits just feeling... stuck. Unsure of what to do, of what's ok, of what I should be doing. Thanks to some encouragement from friends here - comments, messages, late night chats even when I'm out of it or drop out halfway through to cry or fall asleep - I at least felt a little less guilty about not having much I could do, and I've gotten regular reminders to eat and drink. We've also started putting up the tree so it'll there when mom comes home, which has helped. But god, if mom woke up tomorrow, if I knew she would be ok, I could handle things.

One more night for mama on the ventilator. Just one more. Then I can give her a hug, and cry some happy tears. Fingers crossed.

[scoutingthetrooper]

[petermorwood]

Here’s a dish from French Cooking Academy, another of my subscribed YouTube channels.

I like the business of stuffing each chunk of beef with a bit of garlic and bacon; I’ve done this with lamb, using garlic and lemon. Another interesting detail is the use of cinnamon, suggesting a way-back-when influence either from the Moors or having access to spices as they passed through from Dpain Spain or North Africa on the way to somewhere else.

Kokkinisto (Greek) and Tajine (Morocco) also use cinnamon - and cloves, and nutmeg, and ginger etc. etc. depending on recipe. I’ve made both, they’re really excellent.

@dduane​ and I got Very Interested because the use of what Mum used to call “cake spices” is also quite medieval and, in DD’s case, adaptable for the Middle Kingdoms project.

The Corsican one recommends rigatoni, cannelloni or similar large hollow pasta (presumably to hold lots of sauce!) For a more medieval approach I’d try Loseyns from late-1300s cookbook “The Forme of Cury” (that’s “cookery” without the k, so “coo’rey” not “curry”.)

*****

These are often regarded as Richard II-era ”lasagne”, though I wonder if there’s also an association with heraldic “lozenges”, easily created by cutting a sheet of pasta dough slantwise...

Either way, here’s “Tasting History with Max Miller” (subscribed of course!) having a go at Loseyns, which turn out like mac & cheese with extra spices.

Max ended up eating them with a stick because forks hadn’t been introduced yet, but IMO a better utensil would be the historical eating pick, like one of these.

...or even a spoon, especially if the loseyns were cut small with that in mind.

However eating pasta with the fingers - like many other foods - may have been done in the 1300s; it was certainly recorded in paintings from the 1600s...

...right up to the 1800s...

...though I don’t think these were dressed with anything more than oil or butter and some grated cheese, and the potential for messy eating was still pretty high. Eating small pasta rather than dangly strands with the fingers was probably much tidier, especially if diners knew the proper etiquette for doing it...

Finally, here’s something from our own store-cupboard, bought out of curiosity during a recent visit to Polonez in Dublin.

This is pasta cut into little squares; both the front and the back of the pack calls them łazanka...

...and according to Google Translate, this just means “pasta noodles”.

However...

Can any followers tell me if "łazanka” has any relationship to “lasagna” or “lozenge”? An enquiring mind wants to know! :->

ETA: @seriously-mike​ says “...łazanki were brought to Poland in 16th century by queen Bona Sforza (so) the relationship with lasagna might be there.” See his Reply for more info.

ETA (2): A little bell went off in my head about the shapes in the bag and I suddenly remembered seeing them as something call “torn pasta” - the Italian word is “maltagliati“ - which were made using re-rolled scraps of dough from “formal” shapes; more info at that link.

[life-spire]

[araneitela]

I'm so cold, I'm going to play through some more Penacony beyond the reception area. It's time.

[belleandsaintsebastian]

mutuals come over for dinner !!!!!!

[mon-petit-coeur-noir]

[julieterbang]

kyoung.eee__