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F.O.A.D.

On 12/27/13, 3:54 PM, F.O.A.D. wrote:
On 12/27/13, 3:49 PM, wrote:
On Fri, 27 Dec 2013 14:49:55 -0500, "F.O.A.D." wrote:

On 12/27/13, 2:42 PM, wrote:
On Fri, 27 Dec 2013 11:47:04 -0500, "F.O.A.D." wrote:

I can't
imagine she ever "froze" her sauce.

I have not noticed any degradation but it usually does not stay there
that long. I like spaghetti, it is my comfort food,

I like Angel Hair spaghetti, and when the stores have it, the
spinach-based spaghetti.

Mrs. F, our Italian neighbor, loved to cook. I'm sure she froze some
things she cooked, but I was in her kitchen a lot, and I never saw her
take anything our of the freezer except an ice cube tray.

I am a notch up when am using red sauce, vermicelli but I like angel
hair tossed with butter, olive oil, garlic and thyme.
(stolen from Bahama Breeze)

I freeze this stuff because it is so time intensive to make. I also
keep some kinds of soup and chili in the freezer.

My recent favorite is a knock off of the Carabbas sausage lentil soup.
My wife likes my minestrone.

Oh, I'm far from a purist in the kitchen. I freeze some meals to be
eaten later. I do what you do with angel hair sometimes, but I often
will add in a can of clams.

Oh, I also paid some attention when my mother was in the kitchen
cooking. She was a native Bostonian, but her parents were not...they
came here from Europe. Her mother was a fabulous cook. My mom learned
from her mom, and I retained memories of how to cook some of what my mom
cooked, and that includes a number of Polish, Russian, German, and
undifferentiated Slavic recipes. I'll make oladi a couple of times a
year, when fresh berries are plentiful.

--
Religion: together we can find the cure.