Wednesday, January 23, 2008

Flounder

I feel lost without a clear goal to make an income. If I had money to make things happen it wouldn't be a problem. I should have quite the incentive though to make something work so that I will be able to get out of my present job. I'm getting desperate enough that I'm thinking of any job so long as it's not this one.

Flounder

I feel lost without a clear goal to make an income. If I had money to make things happen it wouldn't be a problem. I should have quite the incentive though to make something work so that I will be able to get out of my present job. I'm getting desperate enough that I'm thinking of any job so long as it's not this one.

Wednesday, January 16, 2008

Ah Ha

Well I am back again almost a year later. I was thinking what the heck doing the blog thing when virtually no one reads it - ever. But then I thought - oh, I have lots of friends now that will read it (especially if I make them).

And what a year it has been. Dorothy's house has landed. Haven't completely figured out where I am but doing pretty well. Except for my dear sweet little baby Misha who's buried in a f-ing hole.

Here is a very tasty and super easy din-din idea from Wegman's:


Three-Cheese Ravioli with Baby Spinach & Spicy Arrabbiata Sauce Serves: 4 Active Time: 10 min Total Time: 15 min


  • 2 pkgs (9 oz each) Italian Classics Three-Cheese and Spinach Ravioli (Dairy Dept) prepared per pkg directions, keep warm (any ravies will do fine)

  • 2 Tbsp olive oil

  • 1 bag Fresh Baby Spinach

  • Salt and pepper to taste

  • 1 container (13 oz) Italian Classics Arrabbiata Sauce (Dairy Dept) *see notes below...

  • 2 Tbsp Parmigiano-Reggiano Cheese

    Add basting oil to large skillet or braising pan on MEDIUM-HIGH. Add spinach; season to taste with salt and pepper. Cook 2-3 min until spinach is wilted.
    Add sauce; bring to simmer. Add ravioli. Simmer 2 min to heat through. Transfer to serving platter; sprinkle with cheese.

    Recipe featured in Wegmans Menu Magazine, Fall 2007 and Holiday 2007

I just made a quick and simple arrabiata sauce-sauteed garlic in olive oil, added at least 28 oz. can tomatoes, lots of basil and oregano, then the key ingreedient: crushed red pepper (to your taste), some tomato paste. Simmer down! I also think that olives would be very tasty in this.

Just before everything is done I added the spinach roughly cut to the hot sauce to cook it.
Crusty bread, vino, maybe a salade and voi-la!

And now a little multiple choice question:

All about being... (Choose only one)
A.) In charge
B.) Pissed Off
C.) Fucked
D.) Fucked over
E.) All of the above

Yes this was posted before but though it worth repeating.

Ah Ha

Well I am back again almost a year later. I was thinking what the heck doing the blog thing when virtually no one reads it - ever. But then I thought - oh, I have lots of friends now that will read it (especially if I make them).

And what a year it has been. Dorothy's house has landed. Haven't completely figured out where I am but doing pretty well. Except for my dear sweet little baby Misha who's buried in a f-ing hole.

Here is a very tasty and super easy din-din idea from Wegman's:


Three-Cheese Ravioli with Baby Spinach & Spicy Arrabbiata Sauce Serves: 4 Active Time: 10 min Total Time: 15 min


  • 2 pkgs (9 oz each) Italian Classics Three-Cheese and Spinach Ravioli (Dairy Dept) prepared per pkg directions, keep warm (any ravies will do fine)

  • 2 Tbsp olive oil

  • 1 bag Fresh Baby Spinach

  • Salt and pepper to taste

  • 1 container (13 oz) Italian Classics Arrabbiata Sauce (Dairy Dept) *see notes below...

  • 2 Tbsp Parmigiano-Reggiano Cheese

    Add basting oil to large skillet or braising pan on MEDIUM-HIGH. Add spinach; season to taste with salt and pepper. Cook 2-3 min until spinach is wilted.
    Add sauce; bring to simmer. Add ravioli. Simmer 2 min to heat through. Transfer to serving platter; sprinkle with cheese.

    Recipe featured in Wegmans Menu Magazine, Fall 2007 and Holiday 2007

I just made a quick and simple arrabiata sauce-sauteed garlic in olive oil, added at least 28 oz. can tomatoes, lots of basil and oregano, then the key ingreedient: crushed red pepper (to your taste), some tomato paste. Simmer down! I also think that olives would be very tasty in this.

Just before everything is done I added the spinach roughly cut to the hot sauce to cook it.
Crusty bread, vino, maybe a salade and voi-la!

And now a little multiple choice question:

All about being... (Choose only one)
A.) In charge
B.) Pissed Off
C.) Fucked
D.) Fucked over
E.) All of the above

Yes this was posted before but though it worth repeating.

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