Baked Mac and Cheese, Recklessness, and the 100th Post

Confession time:  I had never had mac n cheese ((from a box or otherwise-- more than a bite anyway)) until 2005.  I'm sure that sounds like blasphemy and like I must have had a terrible childhood.  There was something about the consistency that freaked me out.  I just couldn't tolerate it.  Then in 2005 ((yes, I remember the actual day specifically too)), a box, or actually several boxes, were brought into my house.  The first time I tried to make it ((and I'm talking the add water to the pre-filled carton variety)), I thoroughly screwed it up.  This is why I say that I could not cook at ALL until really quite recently.  If you screw up macaroni and cheese in a microwavable package, there is still hope for you.  #Endtrueconfessions.

What was my point?  Oh yes.  Macaroni and cheese is many people's ultimate comfort food.  I had the honor of making dinner for a girlfriend ((and 8 others)) who has been through quite the ordeal lately.  This occasion required macaroni and cheese.  Specifically, baked mac and cheese with buttered breadcrumbs.  

*Recipe adapted slightly from Alton Brown.

<<Imagine a picture right here of ooey, gooey cheesy pasta with breadcrumbs on top.  Blogger is NOT cooperating with me to load photos.  If I get it to work later, I will add the picture.  GAH.>>

What you need:

1/2 pound elbow macaroni ((or something similar))

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1/2 teaspoon paprika

1 large egg

16 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

The Destructions--oops Directions:

Preheat the oven to 350.

Cook the pasta to the package directions ((like, boil the crap for 10-12 minutes)) and drain.

Chop the onion and set aside.

In a good-sized sauce pan melt 3 tablespoons of butter.  Add in the flour and the powdered mustard and KEEP IT MOVING for 5 minutes.  This is going to seems really ridiculous.  It is kind of a clump of yellow-y stuff and you will think this is the second dumbest thing you've ever done.  ((Feel free to leave the dumbest thing you'e ever done in the comments.))  However, if Alton Brown says to do it that way, we do it that way.  Respect, people.

Add the milk, the onion, and the paprika and allow to simmer for ten minutes.

((We are about to get fancy, don't be scared.))  Temper in the egg.  ((WHAT IN THE BLOODY HELL DOES TEMPER AN EGG MEAN?  Yell at it?  Try to piss it off?))  Tempering means that you make it so that the egg doesn't just "scramble" in the pan.  Start by whisking it in a bowl so that the yolk and white are combined.  Then add some of the hot stuff to that bowl slowly, whisking it at the same time.  Try not to make a mess.  Just add a little at a time so it doesn't cook the egg.  Keep doing this until the egg has reached the heat of the original mixture and it is mixed in.  Bad news, if it clumps up, you should really start over, but I won't judge you if you say eff it, good enough.  

Return the mixture to the pan and add the cheese.  The original recipe called for 12 ounces.  I eyeballed that and decided that wasn't enough so I basically went hog-wild at that point.  I'm guessing I added more than a pound of shredded cheddar.  ((That's fun to say: shredded cheddar.  Shredded cheddar shredded cheddar shredded cheddar.))  Mix it together until the cheese in melted and pull off the heat.

Place the pasta into a sprayed 9 x 13 baking dish.  Pour the cheesy-goodness over it and stir.  

In a small bowl, melt an additional 3 tablespoons of butter.  Add in a cup of panko breadcrumbs ((or regular if that is what you have)) and mix them around with a fork.  Sprinkle on top.  

Bake uncovered for 30 minutes.

*****

This is the 100th post!  It is completely astounding to me that since February, as of today, 7,500 different people have viewed some of my nonsense.  Not too shabby.  

Spinach and Mushroom Lasagna with White Sauce, Storage Wars, and a Float

Did you miss me?  ((I didn't think so...))  It has been a busy couple of days cooking for a wedding reception Saturday night.  The menu included Caprese Salad Skewers, Tomato Bruschetta, Pesto/Pine Nut/Parmesan Bruschetta, Italian Salad with Genoa Salami, Baked Penne with Italian Sausage in an Arrabiata Sauce, Vegetarian Lasagna, Roasted Veggies, and a Fruit Salad with a very light honey drizzle.  I learned a very important lesson about cooking in other people's homes this weekend:  Prior to pre-heating the oven, look inside it.  The home owner had stored 3 plastic cutting boards in the oven.  Luckily, I was looking for a cutting board shortly after turning the oven on, but holy shit, that could have been a total disaster.

Let's make a lasagna without melted plastic on the bottom of the oven...  Recipe adapted from allrecipes.com.

Picture via It Started with Yum...

What you need for 9 pieces:


1 (10 ounce) package frozen chopped spinach
2 16-oz jars Alfredo-style pasta sauce ((I make my own, but none of y'all are probably going to do that))
1/2 cup skim milk
1 (8 ounce) package lasagna noodles ((Wild guess... you aren't going to make your own pasta noodles either so I'll omit that))
1 pint part-skim ricotta cheese
1 egg
8 ounces fresh mushrooms, sliced  ((I used baby portobellos))
1/2 cup shredded mozzarella cheese

Okay:

Preheat the oven to 350 degrees after looking in it to be sure it isn't being used as a book shelf or a shoe rack.

Spray a large glass pan thoroughly with cooking spray, being sure to get up the sides too.

Take your frozen spinach ((I use Trader Joe's organic)) and place it in a bowl.  Microwave it for 4 minutes on high.  Add the ricotta to the bowl and mix it with the spinach.  Lightly beat the egg and then add it to the spinach/ricotta.

In a separate bowl, combine the pasta sauce with the milk.  ((I have had Trader Joe's Alfredo Sauce in other things and it is pretty good...  I'm not really a cream sauce fan, so if you know of something better, leave the suggestion in the comments.))

Start layering.  From the BOTTOM ((what you put in first)) going UP ((last)):
1.  Enough sauce to cover the bottom of the dish
2.  3 uncooked lasagna noodles
3.  Half of the spinach/ricotta mixture
4.  Half of the chopped mushrooms
5.  3 more lasagna noodles
6.  About a cup and a half of the sauce
7.  The rest of the spinach
8.  The rest of the mushrooms
9.  3 more noodles
10.  The rest of the sauce
11.  The mozzarella ((if you use more than 1/2 a cup as called for, I won't feel bad))

Bake at 350 for about 60 minutes COVERED.  Turn off the oven, uncover, spoon some of the sauce that has accumulated around the edges over the top, and allow to continue baking with the oven off for another 15 minutes.  You can add little Parmesan on top at this point if you are feeling sporty.

Nutritional Info:  Um.  Well.  It's bad.  500 calories per piece if you slice it into 9 pieces and about 35 grams of fat.

This comes together fast if you use the pre-made ingredients.  I would say ten minutes to get it in the oven and 4 of that is nuking the spinach.  I made two huge pans of this yesterday and it evaporated into thin air.  I suspect it would reheat well too.

*****

Lots to do today...  I need to go pick up the rest of the stuff from the reception, do something about the state of my own kitchen, finish the research for another article, and then hopefully do some sweet, sweet nothing.  A float in the pool may be just what the doctor ordered.

Super Easy Broccoli Pasta, Parmesan Bashing, and Inertia

Oh Monday.  Another week, another renewed attempt at clean living.  I ate like a total garbage can over the weekend.  Somehow, I was persuaded to eat both fried cheese curds and then fried pickles on Saturday evening all in the name of carb therapy for a friend.  What can I say?  The spirit is strong, but the flesh is weak or something like that.  Ugh.  I must be a really good friend.  Shaking it off.

Let's do something easy and clean, shall we?  This is a simple broccoli and pasta recipe that I found via Skinnytaste.  I adapted it slightly to add a little more pizazz.

Exhibit A

What you need for 2 big servings or 4 small servings:

1 cup of uncooked pasta ((I used gemelli))
3-4 cups of broccoli
2 tablespoons of olive oil, divided
2 cloves of garlic
1/4 of a red pepper
4 green onions
Salt and pepper
1/4 cup of Parmesan cheese

How to make it:

Get a pot of water on to boil.  While that is heating up, chop up your broccoli, removing the stems.  Set aside.

Mince the garlic, chop the green onions (the white parts), and the red pepper and put aside separate from the broccoli.

Once the water is boiling, add both the pasta and the broccoli to the pot.  I typically do not boil vegetables and in fact, I can be kind of a loud mouth about why you shouldn't boil vegetables.  ((Who me?))  It sucks out the nutrients which kind of defeats the whole purpose.  However, for some reason, I was feeling overly complacent today and decided to do as the original recipe said.  Next time, I will steam the broccoli separately because that's just the way I like it.  So there.  We knew that complacency wouldn't last...

After about ten minutes ((or whatever the package says)), remove the pot from the stove and scoop out about one cup of the pasta water and set it aside.  Throw the pasta and the broccoli into a colander to drain.

Return the pot to the stove and add 1 tablespoon of olive oil.  ((It will get hot fast, so turn the heat down.))  Add the garlic, red pepper, and green onions, and let them cook for a couple of minutes until they smell mega-delicious.  Add the pasta, broccoli, and the cup of pasta water back in.  Crack some salt and pepper over the top and stir.  ((The original recipe said to add another tablespoon of oil at this point, but I didn't think it was necessary.  Use your judgment.  If you have any judgment, that is.))  Smash the broccoli to break it down into small pieces if it hasn't fallen apart completely too.

Remove to a serving bowl and top with Parmigiano Reggiano cheese.  I'm telling you.  If you are buying and using that Kraft crumbled crap, we can't be internet friends anymore.  You can get a huge thing of Parmigiano Reggiano at Costco for less than ten bucks.  Seriously, I know.  I hate Costco too, but just do it.  GAH.

Obviously, there are tons of ways you could modify this...  Add other veggies, add some chicken.  Go crazy.  Don't let me of all people slow you down.

Nutritional Info:  For 1/4 of the recipe, approximately 275 calories and 7 grams of fat.  Not. Too. Shabby.

This picture would suck with crumbled Kraft Parmesan cheese.  I'm just saying.

Ooh.

*****

Off to get back to work.  It is a big week around here...  Lots of things are coming together at a really fast pace.  Luckily, I can keep up.  Happy Monday!

Easy Chicken Pasta, The Zone, and Cupcake Wars

I spent four hours yesterday blazing through about 250 pages of my nutritional fitness texts and completing the mandatory quizzes.  My brain is officially on overload.  What has really surprised me about it is that the material is MUCH more dense than I had realized.  The writers/editors/whoevers do not seem to follow much logic in terms of actually defining terms (or acronyms for that matter) prior to just throwing a whole crapload of information out.  I'm also getting nervous that the text is pretty dated...  I'm pretty sure The Zone is not a new trend.  Argh.  Oh well.  Learn it to get certified and then the continuing ed classes had better be more impressive or my money is going elsewhere.

All that reading about nutritional deficiencies led to making a healthy, quick dinner.  Chicken Pasta with Broccoli and Asparagus.  This pasta has no real sauce per se, making it a really clean, yet still flavorful, dish that actually tastes like what it is.

What you need for 2 huge servings or 4 small servings:

2 boneless, skinless chicken breasts
1 cup of pasta ((use whatever you like...  I had this gemelli left))
1 head of broccoli ((or about 2 cups))
10 or so asparagus stalks
2 tablespoons of EVOO ((extra virgin olive oil))
1/4 c of chicken broth
1/4 c of diced onion
1 clove of garlic, minced
Lemon
Black pepper
Parmesan

What to do:

Boil the water for the pasta and cook it according to the package directions.  When finished, drain in a colander.

While that is coming to a boil, heat up a skillet over medium heat with a drizzle of EVOO in it.  Add the chopped onions and garlic and cook for about 4-5 minutes, until the onions are becoming translucent.

While that is cooking, cut the chicken breasts in small pieces.  ((Always be sure to use a separate, designated cutting board for raw meats!  XO, the Salmonella Fairy))  Add them to pan and sautee them around until they are cooked through, about 5 minutes.

Trim the asparagus ((see below)) and chop it into smaller pieces and then "tree" the broccoli.  Add them to the pan with a little bit of chicken broth.  Cover and allow to cook until the broccoli is bright green, stirring it every so often.  I like asparagus "tender-crisp," meaning not turned to mush.  I only let this steam for about 3 minutes.

Tip for asparagus:  You do need to remove the woody stem at the bottom.  Luckily, if you bend a raw piece of asparagus, it will snap exactly where it needs to in order to remove that part.  Mother Nature is one crafty bitch.

Mix together with your drained pasta.  Add another splash of olive oil, a huge squeeze of lemon, crack some black pepper on top, and throw on a little Parmesan.  Done!  This would also be excellent served cold as a salad the next day if it makes it that long.

Nutritional Info:  For 1/4 cup of the pasta and about 4 ounces of the chicken breasts with lite cheese, let's call it about 350 calories.  Victory!

*****

All righty.  I have a menu to finalize for a birthday party on Friday.  The debate is currently raging between White Russian Cupcakes ((with kahlua and vodka)) or Bailey's Irish Creme Cupcakes.  I'm leaning toward just making both and waiting to see what jackassery unfolds.

Rigatoni with Bechamel and Proscuitto

One of the dishes I made for Saturday's party, I keep hearing about...  Rigatoni with Bechamel and Proscuitto, by Giada again.  A few moments ago, I was informed that one woman who had gotten some of the leftovers was on her second helping and contemplating just going and laying down in the pan.  I followed this recipe pretty closely because, well, I didn't really have a clue what I was doing.  I'm sure I sound like a rank amateur right now, but this scared the shit out of me.   BUT, if you can read directions, and follow them closely, you can totally pull this off.  I readily admit that I threw myself a little coronation when I managed to pull off the sauce on the first try, but just go slowly and you can do it.  

What you need:


1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Remain calm:

Preheat the oven to 425.

Right now, go throw the fontina in the freezer so it is easier to grate.  ((Grating soft cheese is kind of annoying.  It gums up the grater, it gets stuck, and is a general pain in the ass.  Freezing it for about 15 minutes makes it a LOT easier.))  While that is cooling off a bit, julienne the proscuitto.  Proscuitto is, of course, the very thin, fancy ham.  ((That's the professional foodie definition.))  Separate the slices from the lining paper ((also frustrating)), pile it all together, and then cut through the pile with a very sharp knife in long, thin strips.  Repeatedly.  ((I nearly turned into a vegetarian during this process, I'm warning you.))  Pull all the little pieces apart.

Next, pull the fontina from the freezer and grate it, using a mandoline with a cheese blade if you value your skin.  Set it aside for the moment.



In a 2 quart saucepan, melt the butter over medium heat.  Keep an eye on it, meaning don't wander off and do something else because if it turns brown, you have to start over.  A stick of butter is a terrible thing to waste.

I hope you are rested up, because this is about to get slightly aerobic.  Add the flour to the butter and whisk until it is totally smooth, about 2 minutes.   ((I was whisking the hell out of it to get it so it wasn't lumpy.))  While continually stirring, gradually add the room temperature milk and continue to whisk until the sauce is smooth and creamy.  ((I have no clue what being room temperature has to do with it, but it was stressed a couple of times so I'm copying it.  I have to admit, I got a little squeamish about having nearly warm milk sitting on the counter.  But I figured Giada has never killed anyone that we are aware of, so go with it.))  Simmer until it is thick enough to coat the back of a spoon, meaning when you pull a spoon through it, the back has a layer on it that doesn't run off immediately.   This will take approximately 10 minutes.

Remove from heat and stir in the nutmeg, the grated fontina, and prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring 6 quarts ((more or less)) of salted water to a boil. Add the rigatoni and cook for about 5 minutes. The pasta will be cooked a second time in the oven, so don't be concerned that is seems really not at all done.  Drain the pasta then return it to the pot and pour in the sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.  ((Do I have to use a wooden spoon?  Yes.  Why?  I don't know, just do it.))

Grease a 9 x 13 baking dish and pour the the whole works in.   Smooth out top and sprinkle with remaining 1/2 cup fontina.  Scatter the additional butter that you diced on top and bake uncovered for 25 minutes or until it is bubbling and the top is golden brown.

This didn't photograph well, but trust me, it is rich and creamy and full of delicious.

Nutritional Info:  Seriously, don't ask.

*****

Busy, busy week around here...  2 private dinners, meeting with a doctor who is interested in partnering up to use my services and knowledge of chronic pain, food allergies, and fitness nutrition to help her patients, perhaps cooking for a grand opening Friday ((it may have to be pushed back)), filming a segment on Saturday, and getting ready for the brunch and trunk show I'm hosting on Sunday which requires a whole bunch of cooking, baking, canning, and hopefully, cleaning so I don't just do what I do now which is to apologize to everyone who walks in for how the floors look.   I know.  It's crazy.   Don't worry.  I've got it.

Sun-Dried Tomato Pesto Pasta, Can-A-Rama, and Gargamel

What is a step up from burning the candle at both ends?  Burning it from the middle?  Just melting the bastard down to wax?  To the extreme, nuking the entire candle factory?  I might be at that point.  I have eleventy thousand and twenty-eight things going on at once which is fracking fantastic, but I will confess that last night I thought, "I don't know what in the hell I am doing.  With anything.  At all.  <<High-pitched scream here.>>"  I then realized, um, yeah, I do know what I'm doing, that isn't the problem.  I just don't know where I'm going.  I then decided that while I may not know where I am going, as Bowie said, I know it won't be boring.  And that is way more than good enough for me.  I hate boring.  Boring is my mortal enemy.  Boring is my Gargamel.  ((I wonder if anyone has ever referenced David Bowie and the Smurfs in the same paragraph before?  Doubtful.))  

*****  

Let's make something.  This isn't complicated but I would eat this every single day for the rest of forever.  No, I'm not exaggerating.  Well, not much.  Pasta with pesto, sun-dried tomatoes, pine nuts, and Parmesan.

For two:

1 cup of uncooked pasta ((As previously discussed when I first started writing here, I prefer orecchiette, which I still have trouble spelling.))
2 tablespoons of pesto  ((I provided instructions on how to make your own pesto in that same post or you can use a prepared kind.  I like Progresso's best if I don't make it fresh.))
4 tablespoons-ish sun-dried tomatoes
2 tablespoons-ish toasted pine-nuts
1 tablespoon-ish of fresh-grated Parmesan

Go:

Boil the water for the pasta and follow the package directions.

Slice the tomatoes into small pieces, after draining the oil.

Toast the pine-nuts in a small sauté pan for 2-3 minutes over a medium-high heat, just until they get a little bit browned.

When the pasta is done, drain it well, and shake the shit out of it to get the extra water out ((particularly with orecchiette which tends to hold water in the little cuppy-things)).  In a small bowl, mix together the pesto and the pasta.  Remove it to a plate and top with the tomatoes, pine nuts, and some Parmesan.

Seriously, every day.

Nutritional info:  Approximately 400 calories and 8 grams of fat if you go easy on the cheese and don't use a lot of oil in the pesto.  When I buy prepared pesto, I actually spoon out the oil that has floated to the top.  I usually get like 2-3 tablespoons out of a really small jar.  Hey, every little bit counts dammit.

*****

There is a LOT of goodness coming up around here...  Lots, lots, lots.  But I have to say I am really excited for what I am calling the Can-a-Rama next week.  We have ordered FIFTY POUNDS of Roma tomatoes and will be saucing up a storm.  My kitchen is going to be a bloody disaster!  Ooh I can't wait.  Prego can suck it!

Spaghetti Aglio, Olio, e Peperoncino con Gamberi e Basilico

Alternatively titled, "I hope Google Translate Isn't Making Me Look Dumb" or "Spaghetti with Olive Oil, Pepper, Parmesan, Shrimp, and Basil."

Delizioso.  (I'm sticking to English from now on.)

This is another really simple dish that looks like you put a lot of effort into it, which is basically, my favorite kind, as you are learning.  It takes all of about 10 minutes too which means there is no excuse for having another Lean Cuisine.  Again.

I got this idea from Iowa Girl Eats...  I added the shrimp and basil to make it more Spring-y because I have a raging case of Spring Fever.  (Remind me of this when it is over a hundred degrees in about three months and there is constant fist-shaking at the heat.)

Here's what you need for 2 servings:
-10 large raw shrimp
-4 oz whole grain spaghetti
-1 1/2 tablespoons extra virgin olive oil
-Red pepper flakes
-One clove of garlic, minced
-Black pepper
-A handful of basil
-A squeeze of lemon
-1 tablespoon Grated Parmesan

How to go about it:

Bring the water to a boil for the pasta and cook according to the package directions.  You will want to be sure that it is al dente (not turned to mush) for this type of sauce.  (Quick tip:  You can tell spaghetti is done when you throw it at the wall and it sticks.  Plus, you get to feel like a real rebel throwing food around.  I do not recommend leaving it there though unless you are a really big rebel and maybe a bit gross.)

While the pasta is cooking, in a small bowl, combine a drizzle of olive oil, some cracked black pepper, a few red pepper flakes and a little bit of the minced garlic.  Stir it around and then dump the shrimp in and toss to coat.  Add the shrimp to your saute pan (which has been lightly sprayed with a cooking spray) and allow to cook until they are no longer translucent, maybe 3-5 minutes, flipping them around every once in a while.  (Don't mess up the "not translucent" part... You'll regret it.  But seriously, it's easy.  You're fine.)   

In a slightly larger bowl combine 1 1/2 tablespoons olive oil, 1 clove of minced garlic, some red pepper flakes, and cracked black pepper.  Yes, you did this before for the shrimp.  Yes, it seems redundant. HOWEVER, you do not want to use the same bowl or mixture that had the uncooked shrimp in it.  Safety first, kids.  Whisk it together and then add your now drained pasta and toss to coat.

Top the pasta with the shrimp and then your chopped basil, a squeeze of lemon, and as much fresh-grated Parmesan as your heart desires.

Yum.

Nutritional info:  350 calories, 15 grams of fat (13 of those are from the olive oil, so it is a "good" fat.  Rest easy.)

Orecchiette, Orecchiette, Orecchiette...with Kale

I, for some reason, which I truly can't figure out, remember at age 19 being ENAMORED with orecchiette pasta.  I know.  What a thing to get excited about.  Hell, I had a very sheltered childhood in terms of food, let's chalk it up to that.  However, my current fascination is easier to explain and it's really simple:  It's fun to say.  Orecchiette, orecchiette, orecchiette.  Less fun to spell.  


This is a newer dish I've been making which adds bacon (everyone's favorite, not so much mine) and kale in a very light sauce.  

Beauteous, no?

Ingredient List:
1 cup Orecchiette Pasta
2 pieces of Bacon, Proscuitto, or Pancetta
Red Pepper Flakes
2 Cloves Garlic
1 cup Kale (Swiss Chard also works)
1 tbsn Extra Virgin Olive Oil
1 tbsn Apple Cider Vinegar
Salt
Fresh, grated Parmesan
1 tomato


Here are the instructions:  


-Boil 1 cup of orecchiette pasta for 12 minutes. (You can technically use whatever kind of pasta you like, but you will hurt my feelings if you don't join my orecchiette fan club.) 
-While that is cooking, take a couple of slices of bacon and fry it up in a pan.  (That feels like a song.  Oh wait.  It IS.)  You can also use proscuitto or pancetta if you have that on hand.  Vegetarians/vegans, look away and just pretend this isn't in here.  PS.  Proscuitto would like to auto-correct to "prosecution."  Lovely.  
-When the bacon/proscuitto/pancetta is finished, remove from pan to cool and drain on paper towels.
-In that same pan, throw in *some* red pepper flakes and like 2 cloves of minced garlic. Let that get all brown-y. (I know.  This is technical.  Your *some* can be more than my some.  I won't judge you on that one.  Brown-y is probably better described as golden or something sounding a little more classy.  I'm just not classy.  I'll work on it.)
-Then add 1 c or so of de-veined kale, 1 tablespoon extra virgin olive oil (evoo), and kosher salt. Cover and let the kale get all wilty. 
-Crumble up now not-capable-of-removing-your-fingerprints cooled bacon.
- Remove the kale to a bowl and add 1 teaspoon cider vinegar. 
-Drain the pasta. 
-Mix the whole mess together and top with fresh grated parmesan and diced tomato.


This dish is just as good hot or cold and like many things, is actually even better the next day.  


Orecchiette.