Fandom Snowflake Challenge: Day 5
Okay, first things first: Benedict Cumberbatch is going to be the villain in the next Star Trek film. I think I am going to have an orgasm.
Now for the meme!
In your own space, share something non-fannish you are passionate about with your fannish friends.
I could write you an entire essay about food and cooking, and someday I probably will. What began as a way to save money and manage my weight has become my primary tool for self-expression, the best way I know to tell someone "I love you," and an unexpected way to reconnect with long deceased members of my family. The recipe that I'm going to share is what I made for dinner tonight. It's not difficult, elaborate, or anything you have tasted before, but it was a hearty and tasty meal for a busy night.
1 lb. rigatoni (or pasta shape of your choice)
1/2 lb. Italian sausage, casing removed (mild or spicy is fine, and you can cut calories by using turkey or chicken sausage)
1 yellow onion, diced
1 (4 oz.) can tomato paste
1 c. whole milk (don't substitute skim or 2% here - you won't get the right flavor or consistency)
1/4 c. crumbled feta or goat cheese
1. Cook pasta according to package directions.
2. Heat olive oil in a medium skillet over medium heat. Add the onion and saute until golden. Add the sausage, breaking it up with a spatula. Cook, stirring occasionally, until browned. Push the onion and sausage to the sides of the skillet and add tomato paste to the space in the center. Let cook thirty seconds, then stir into the sausage mixture. Add milk and simmer until sauce thickens, about two minutes. (Do not let milk boil)
3. Spoon sauce over pasta and sprinkle with crumbled cheese.
Adapted from The Essential New York Times Cookbook by Amanda Hesser
Now for the meme!
In your own space, share something non-fannish you are passionate about with your fannish friends.
I could write you an entire essay about food and cooking, and someday I probably will. What began as a way to save money and manage my weight has become my primary tool for self-expression, the best way I know to tell someone "I love you," and an unexpected way to reconnect with long deceased members of my family. The recipe that I'm going to share is what I made for dinner tonight. It's not difficult, elaborate, or anything you have tasted before, but it was a hearty and tasty meal for a busy night.
1 lb. rigatoni (or pasta shape of your choice)
1/2 lb. Italian sausage, casing removed (mild or spicy is fine, and you can cut calories by using turkey or chicken sausage)
1 yellow onion, diced
1 (4 oz.) can tomato paste
1 c. whole milk (don't substitute skim or 2% here - you won't get the right flavor or consistency)
1/4 c. crumbled feta or goat cheese
1. Cook pasta according to package directions.
2. Heat olive oil in a medium skillet over medium heat. Add the onion and saute until golden. Add the sausage, breaking it up with a spatula. Cook, stirring occasionally, until browned. Push the onion and sausage to the sides of the skillet and add tomato paste to the space in the center. Let cook thirty seconds, then stir into the sausage mixture. Add milk and simmer until sauce thickens, about two minutes. (Do not let milk boil)
3. Spoon sauce over pasta and sprinkle with crumbled cheese.
Adapted from The Essential New York Times Cookbook by Amanda Hesser