That sounds delicious.

That does sound yummy. I have a small jar of anchovies from the Italian mom & pop store near our place that are just begging to melt in with some olive oil, butter, parmegiano regiano, and garlic, mixed with linguini... I've never tried it with the anchovies, but I heard about it on a cooking show and it sounded so good. Course, I like anchovies, but I hear made that way folks like 'em who usually don't.

Mmmm, anchovies. Salty goodness.

Oh, yeah. Yummers.

Today I'm having my (much-vaunted-though-I-know-paulsc-sneers-at-them) boneless, skinless, blah, blah, chicken breasts, sauteed in a bit of sesame oil and some teriyaki sauce, sauteed mushrooms, and a salad of butter leaf lettuce, pear, goat cheese, and walnut bits.

Give more recipes/menus, mechazens! Give! Now.

Here's a little finesse I do on the pasta: mix some cheese and pepper together and toss it with the hot pasta (trying not to let cheese lumps form.) That way the pepper flavor is glued on the pasta instead of lost in the sauce.

Nice, I like it!

I'm writing something here solely to keep track of this recipe.

I've been in bed with a back injury lately, and I desperately miss cooking. (There's a host of other things I miss, like the outdoors, but that's another subject.

This pasta sounds luscious and wholesome and quick; when I'm on my feet again and in my beloved kitchen, I'll need to start with dishes that cook in a very few minutes. Perfect! Thanks, tr33hggr!

Mmm, sounds great! One of my favourite quick pasta dishes is spaghetti tossed with some canned tuna (but decent quality), lemon juice, olive oil, pepper and salt. Plus a bit of chopped parsley if there's any around. Some grated pecorino and you've got yourself a damn tasty meal.

I made garlicky green beans last night.

Blanch green beans for about 2 minutes, drain.

Chop up a shitload of garlic. Seriously -- keep chopping garlic until you can't stand it anymore. Make a sauce out of equal parts soy sauce and honey. (Use more than you think you'll need -- say, 1 cup of each.) Add the garlic, a spoon full or sambal or red pepper flakes, and some grated fresh ginger.

Saute the green beans in a REALLY hot pan or wok. Let them blister. Once they brown, say after 3 or 4 minutes, add the sauce. Cook until the garlic is no longer raw and the sauce has reduced considerably. Serve over rice.

Yum.

I think you (mudpuppie) would benefit from a Zyliss garlic press. I feel like a medieval torturer whenever I use it. Like the last time, I was watching Braveheart and I was asking my garlic to beg for mercy.

I think I just found out why I prefer to not have anyone in the kitchen when I cook...

Self-realization = thumbs up!