Heya folks. Not a whole lot going on in my world, but I did find a bit of a funny for you, which I’ll post. Only one program on TV tonight and it’s Primeval! Excellent show brought to us by BBC America. I mean … dinosaurs, what more could one want, right?
Here’s a funny for ya:
The Unconcerned Widow
An old man and woman hate each other, but remain married for years. During their shouting fights, the old man constantly warns his wife, “If I die first, I will dig my way up and out of the grave to come back and haunt you for the rest of your life!”
One day, the man abruptly dies. After the burial, the wife goes straight to the local bar and begins to party. Her friends ask if she isn’t worried about her husband digging himself out of the grave.
The wife smiles, “Let the old bugger dig. I had him buried upside down!”
On with the show!
ஜ~§Quote of the Day§~ஜ
First there is a time when we believe everything, then for a little while we believe with discrimination, then we believe nothing whatsoever, and then we believe everything again – and, moreover, give reasons why we believe.
– Georg Christoph Lichtenberg
ஜ~§The Question Of The Day§~ஜ
If you could only eat one kind of cuisine—Mexican, Thai, French, Italian, Indian, Chinese, etc.—for the rest of your life, which one would you choose?
ஜ~§The Word Of The Day§~ஜ
adjective: Constant; persistent; industrious.
From Latin assiduus, from assidere (to attend to, to sit down to), from ad- (toward) + sedere (to sit). Ultimately from the Indo-European root sed- (to sit) that is also the source of sit, chair, saddle, assess, sediment, soot, cathedral, and tetrahedron.
“The reason for his presence there [a Donald Duck statue in a temple garden] remains a mystery despite the author’s most assiduous inquiries.”
ஜ~§Recipe of the Day§~ஜ
1 pound fresh cheese raviolis
12 plump, chewy sun-dried tomatoes (about 2 ounces)*
2 medium cloves garlic
a couple big pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 teaspoon fresh thyme
1/8 teaspoon salt
1/4 cup walnuts or pine nuts, lightly toasted
3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
2/3 cup oven-roasted cherry tomatoes (optional)*
a bit of crumbled goat cheese
(* Look for slightly plump, pliable, chewy, sun-dried tomatoes. They are far easier to work with and taste better.)
Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).
In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times. Set aside.
Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out – it should make a nice chunky sauce. Taste and add more of the pesto if you like – it’s really a matter of personal preference at this point.
Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.