We’re eating uber-creamy macaroni and cheese filled with sharp cheddar, herb chevre, buttery brie, applewood-smoked bacon, sun-dried tomatoes and fresh basil topped with Italian bread crumbs for an extra crunch.

Oh macaroni and cheese, what a love/hate relationship we have! I love you! I love you deeply, deeper than words can describe… but you’re soooooooooo bad for me! You’re like that super hot bad boy on the motorcycle with all the tattoos doing naughty things that feel oh-so-right. When I make you, I have an “eff it all” attitude like I have when I meet said aforementioned biker. I throw caution to the wind for just one night. I mean, when you’re using a pound of cheese in a recipe, why not go ahead and throw in some bacon… and if you need butter for the roux anyway, why not substitute 1 of those tablespoons with bacon fat for that extra naughty bacony goodness flavor? I’m pretty sure I read somewhere one time that bacon fat is no worse for you than butter, so what the hell? Substitute all the butter in the recipe with bacon fat if you’re really feeling mischievous.

I developed this bad boy biker of a mac & cheese recipe as part of the Knorr4 so of course the bechamel-based cheese sauce is spiked with at tub of Knorr Homestyle Chicken Stock for an extra depth of flavor. I mean, bikers can be deep right? Go ahead, make this mac & cheese and be a little naughty. I guarantee you’re gonna enjoy yourself.

*I am a professional recipe developer being paid by Knorr as part of the Knorr 4 promotion. While Knorr is footing the bill, all content and opinions comes directly from my (sometimes offbeat and slightly cheesy) brain.

Recipes in this post:

• Macaroni & Three Cheeses w/ Bacon, Sun-Dried Tomatoes & Basil

Related posts:

1. Baked Rigatoni with Turkey Bolognese
2. Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin
3. Fig Jam & Sweetened Chevre Turnovers

We’re eating baked rigatoni in a turkey bolognese covered with melted Havarti and mozzarella then garnished with fresh basil.

I realize it’s the middle of summer and most people aren’t in the mood to turn their ovens on to 450 degrees, but what can I say! I wanted some oozing cheesy baked pasta mixed with loads of hearty bolognese, zucchini, creminis and fresh basil! Give a girl a break. Sometimes you have to sweat for what you want…In my case that appears to be Italian food!

I really can’t say enough about the difference that using good canned tomatoes vs. cheap acidy canned tomatoes makes in pretty much any dish. If you can find them, spend the extra dollar and get the San Marzanos. Also, as another side note, heavily salting your pasta water truly makes the difference between bland and flavorful pasta. Aim for nearly sea water levels and you’ll have delicious pasta every time.

Recipes in this post:

• Baked Rigatoni with Turkey Bolognese

Related posts:

1. Turkey Cooking Basics
2. Chipotle Brined Grilled Butterflied Turkey
3. Knorr Homestyle Stock Bad Boy Macaroni and Cheese

For a simple and tasty work-night dinner there is nothing like a quick pasta dish. For such an occasion last week we ate a dish made with juicy, plump shrimp seared and tossed with sauteed portobellos, sliced onions, garlic, bacon, and spaghetti in a lemon-butter sauce. The dish was finished by tossing in a handful of chopped fresh parsley and a sprinkle of freshly grated parmigiano reggiano

A: mmm mmm i loves me some shrimps!
T: oh my god so do i. maybe we shouldn’t be blogging while hungry. I want more shrimp. badly.
A: me too! and some garlicky herby lemon-buttery pasta! i think you’re on to something t-dog. blogging while hungry is just wrong.
T: yeah. and that shrimp was good. It was big, plump, cooked to perfection, seasoned to perfection. Any idea what body of water the shrimp came from?
A: i believe they came from the gulf of mexico… which means they certainly are not local but… i mean, you have to get your shrimp somehow! i don’t believe there are any good local shrimp. i know all the people who only eat local are cursing me right now.
T: I would imagine there might be some good shrimp a little south of here, but at the end of the day I’m just happy to have a big fat plump tasty shrimp, regardless of where it came from.
A: these were quite nice! and even though it was rich with all the butter and bacon the lemon juice and garlic really brightened it up. I am going to have to give this meal a 4.23/5…. it was seriously tasty and cooked well. it just wasn’t as exciting as some of the things we eat.
T: I’ll agree with that assessment. I give it a 4.52/5. Like I wuz saying the shrimp were awesome, and I liked the brightness of the dish as a whole. It was easy on the stomach, too, from an indigestion point of view.
A: indigestion point of view?!? don’t you mean a digestion point of view!
T: in the case of this meal it was digestion. With some meals it’s just indigestion. One more question about the shrimp… were they pricey?
A: not too bad. i believe they were like 8.99/lb and i got less than a pound… pretty standard for some jumbo shrimp out here.
T: well I luuvvv seafood. You can make all the seafood you want. Mmm mmm mmm mmm mmm.
A: wow… now that was some serious mmming. seafood for lunch?!?
T: wow, is that possible? do we have seafood?
A: i did buy some red snapper that is in dire need of cooking… so YES! there is seafood to be had.
T: alright, screw this post. lets do lunch!

Recipes in this post:

• Jumbo Shrimp Pasta in a Garlicky Lemon Butter Sauce

Related posts:

1. Lemon-Herb Grilled Shrimp & Quinoa Salad
2. Succulent Lobster & Creamy Chevre Grits
3. Seared Mahi in Slow-Roasted Tomato-Tarragon Broth

For a quick and easy dinner we turned our leftover roasted tomato soup into a pasta sauce. We’re eating fresh spinach fettucini tossed with a sauce made of reduced leftover tomato soup, sauteed onions, crimini mushrooms, smoked sausage, and ribbons of basil. The whole dish was topped with fresh basil pesto and truffle oil, just for kicks.

A: this was totally one of those meals where I was “cleaning out the fridge” and only wanting to make something quick and easy. fortunately it turned out to be tasty too!
T: it was quite tasty. That tomato soup made a great sauce for the pasta. The sausage was pretty good too.
A: heheh the california “louisiana smoked sausage”? yeah. i thought it was pretty good too… except it tasted nothing like louisiana sausage. good, but nothing like louisiana smoked sausage!
T: very true. I always think of louisiana sausage as being more coarsely ground than this was. Every now and then you need a little bit of something hard and strange to let you know you’re eating an actual animal. That’s what louisiana sausage is all about. This sausage tasted like any other pork sausage that you would buy shrinkwrapped from the grocery store… with a touch of pepper added. That’s it.
A: hmm i’m pretty sure it was shrink wrapped and hanging in a mega-mart before it got to us! it was gifted to us on monday from your lovely mom and her mega generous roommate… who also gave us a really exciting whole de-boned stuffed chicken straight from cajun country! WOOO HOOO!
T: While it was generous of them to give us the meat, we should mention that the fake lousiana sausage was being given away to make room in the freezer for a massive quantity of actual louisiana sausage.
A: which we will get to consume! WOOO HOOOOOOO. man, i’m just worked up over all this glorious meat
T: calm yourself down, miss Amanda. I don’t want you to have a stroke now. Fan yourself off… you’re pink in the cheeks.
A: silly, i’m always pink in the cheeks! i’m rosey by nature but really, we should focus back on the pasta.
T: focus!
A: yessir! okay… i really dug the pesto and truffle oil mixed with the reduced tomato soup sauce and sauteed goodness. I think the splash of pesto really brightened the whole thing up.
T: yeah, the pesto was the real kicker. That and the sausage. You know, I think pesto is way under-utilized in the world considering how tasty it is. Whatcha think?
A: well it certainly is tasty! i dunno how much it’s utilized around the world… all i know is the here and now, my brother. the here and now.
T: well, I’m frequently a little confused about the here and now, but from my experience going to restaurants in various parts of this hemisphere, pesto has not been used all that frequently. Now, mayonaise, for example, is used all the time… and it sucks. But why ain’t pesto gettin no love?
A: well you see sweet cheeks, mayonaise just takes oil and eggs! no need for keeping it uber fresh and having to have herbs around! and btw: mayonaise doesn’t really suck. jarred mayo sucks and is filled with god knows what kind of preservatives.
T: ok. Mayo sucks. But that’s not the point. And what restaurants don’t have some damn herbs laying around? And, ummm… I’m really not too keen on “not so fresh” mayo, BTW. woman.
A: well hello mr. fiesty pants! who knew you were so impassioned about mayo!
T: everybody knows that mayo sucks.
A: woah dog! i think a huge number of people are gonna disagree with you on that!
T: and I care because… help me out here. Wait, I don’t. And they’re wrong. Moving on. I give this meal a 4.1/5. It was tasty, and although I liked the sausage (I like all sausage pretty much), it left something to be desired. The tomato sauce was still just as tasty as it was when it was a tomato soup a few days ago. I don’t know, it was good, but nothing extraordinary. What did you think?
A: I pretty much agree with you. I didn’t think it was extraordinary or anything, but i did think it was good all around. especially for the little effort and time that i had to put into it. I give it a 4.25/5. while i think pepperoni would have been a better sausage for the sauce, i didn’t think the smoked sausage left me really wanting. I was perfectly content to make it through the entire plate of pasta without much trouble!
T: yeah, it was certainly enjoyable the whole way through. Like a big vat of mayo, eh?
A: Ha. Freaking. Ha.

Recipes in this post:

• Smoked Sausage Tomato Sauce

Related posts:

1. Baked Rigatoni with Turkey Bolognese

Inspired by the Mac-n-Cheese Off, we’re eating an earthy ode to mac-n-cheese. This dish is made with a bechamel based sauce that’s filled with herb goat cheese, sharp cheddar, parmigiano reggiano, sauteed shitake and crimini mushrooms deglazed with sherry vinegar, truffle oil, fresh rosemary, thyme, and sage. Since the actual macaroni and cheese is extremely rich, we went with a crispy top-layer made from panko and parmigiano reggiano rather than the standard ooey gooey cheesey top layer.

this is not from a box

T: I gotta say, Amanda, this mac and cheese was out of this world. I believe it came from another planet. it was outrageously tasty.
A: why thank ya, mister T! mac and cheese happens to be one of those foods that i find totally decadent and just absolutely love (when it’s made well).
T: you know, i grew up eating boxed mac and cheese like 95% of the time. i never had much real mac and cheese. And when I did, it was not creamy at all. Then along came mandy. Mandy, mandy.
A: hehehe honestly, i grew up with a similar mac-n-cheese experience. On occasion my dad would make mac-n-cheese and throw in some tomatoes and some good cheddar, but it was always dry and kind of gritty. a common outcome when you don’t use the bechamel based cheese sauce and just try to toss the macaroni with some cheese and bake it.
T: yeah that’s the way I would have thought to do it… make some box mac & cheese and throw some cheddar on there. or…. boil some macaroni and then just put cheddar on it. Either way I’d be sucking.
A: i’m sure if you did any research before you made the macaroni and cheese you wouldn’t just do that. there are tons of recipes out there.
T: if I did any research. Chances are if I were doing this it would be 2 in the morning I and would have had a few ice-cold Natural Light beers and I wouldn’t be sensible enough to “do research”.
A: heard that! fortunately you have me. and i tend to make macaroni and cheese out of what ever happens to be left over. it just seems to go with everything. this was an unusual mac and cheese for me because nothing was left-over. it was all made just for this meal.
T: i want more of this mac and cheese.
A: i actually wasn’t sure if you would like this one as much as previous ones, since you still aren’t mushrooms’ biggest fan…and my inspiration for this one was the earthiness found in mushrooms (and truffle oil).
T: I don’t know, I like mushrooms in the right scenario… just don’t want to sit around and eat them raw or something. But I was a massive fan of this mac and cheese. Like, OMG, Mandy. That was the best mac and cheese I’ve had. I give it a 4.9/5. You’ve got mac and cheese nailed.
A: damn, yo! that’s a crazy high score! i was a huge fan of the dish too. maybe not a 4.9/5 fan, but still…. I give this one a 4.75/5, which happens to be a pretty damn high rating.
T: if I’m not mistaken that’s the highest score we’ve ever given anything on this blog.
A: hmmm… i feel like i remember 1 other meal that might have scored higher, but i can’t think of what it was exactly.
T: i don’t remember either. But I’m sure it had plenty of cheese in it. Cheese helps anything get a higher score. Cheeeeese. Back to the Mac n Cheese…
A: yeah, so there is only one thing i would do to this dish if i could afford it – use real truffle and not truffle oil! but… seeing as how i’m currently in search of new employment!!!! that can’t really happen.
T: how much is a truffle, anyway? Or I guess I should say… how much is the amount of truffle that you would need for this dish?
A: well, since you can’t really buy just part of a truffle, i would need to purchase a whole one.
T: ok google-master mandy, what’s that going to run us?
A: well, from mirepoix usa you can get an eighth of a pound for $225 usd. on boots in the oven, they went to a at a truffle festival in italy and they had smaller ones there for about €20 each. and they don’t particularly weigh a lot. i hate money! i wish i could just barter for products in my time off. i’m gonna make a sign and go stand in front of a specialty store that says “Will Work For Truffles… (and/or an aussie rack of lamb)”
T: Dude that is a great idea! You should totally do that! It might just pan out!
A: hehehe you never know. it might just be outrageous enough…
T: maybe you could dress up as a truffle… is that going too far?
A: uh… maybe so and where on earth would we find a truffle costume!
T: we would construct it out of paper mache of course!
A: or maybe i could just wear a chef’s coat or something…
T: ok, yeah… that’s more like it. so where in the San Diego area can we do this?
A: i dunno. i’ve not looked into who carries truffles around these parts. i don’t imagine it would be too terribly hard to find out though. you never know guys. maybe we’ll really do this.
T: quizas, quizas, quizas.

mac-n-cheese-off

Recipes in this post:

• Wild Mushroom Macaroni and Three Cheeses with Truffle Oil

Related posts:

1. Knorr Homestyle Stock Bad Boy Macaroni and Cheese
2. Baked Rigatoni with Turkey Bolognese
3. Wild Mushroom Gratin w/ a Wildly Delicious Topping

Just because you’re dealing with leftovers doesn’t mean you can’t be creative. Macaroni and Cheese is the perfect vehicle for nearly all leftovers. Several nights ago we ate a spicy southwest mac & cheese made using crumbled leftover meatloaf, sauteed onions, red peppers, cherry tomatoes, and cheddar. The dish was seasoned with spicy chipotle puree, smokey cumin, and fresh cilantro, then topped with a mixture of panko and parmesan. Freshly sliced avocado served as a delightful garnish.

T: Today will go down in history as the day of no flies flying. In our apartment.
A: you should be ashamed of yourself, Tyler! killing all those innocent flies! what did the flies ever do to you?!?
T: they were born of satan, that’s what.
A: cool… that’s a good enough excuse for me… die, satan flies, die!
T: there’s one left. and he must die. come to me..
A: uh, dude… the fly can’t read…
T: ahh, but he came, didn’t he? And then he left, the bastard
A: yup… you know, killing flies isn’t the only thing we should be ashamed of. It been a week since we’ve last shared all the goodies we’ve been eating.
T: That is a shame. It’s getting to be almost impossible to get daylight shots. Time to figure out some good indoor lighting.
A: we used the homemade light box for this shot, and it didn’t come out too bad, huh?
T: just not the glorious sunlight we’re used to.
A: true dat… uh, T? you still seem a bit distracted by the fly in the room
T continues to chase the fly and ignore the food blog
T: would you rather have that now-dead fly still buzzing??
A: perhaps! we’re here to focus on the food, hommes. not the flies… although if we ate the nearly 40 flies you’ve killed tonight we could have had quite the serving of protien.
T: yikes. Ok now that’s just gross. Yuck. I wouldn’t even think of… ew you’re just nasty.
A: there are people all over the world who would kill for that mass of flies. just because we silly americans don’t eat them, doesn’t mean they’re not good eats for someone else!
T: ummm… right. Yeah. My feeling on eating the flies hasn’t changed.
A: well how about your feelings on the usage of leftover meatloaf in the spicy southwest mac & cheese?
T: killer. It was super-tasty. I especially liked the cheesy top layer. It was more than just a cheesy top-layer, though. what was going on there?
A: the topping for this is super simple: just panko and parmesan. that’s it.
T: I’ve never heard of panko. Sounds like a video game for the atari. What is it?
A: was atari japanese? because panko is japanese breadcrumbs. they are light and airy and crispy and delightful.
T: they worked as a cheesy-top-layer extender. I liked em.
A: me too. mac and cheese doesn’t always have the most exciting textural aspects but adding the panko top-layer gives it a nice crispy crunchity goodness.
T: fortunately not too crunchity. A nice crisp, without being too crunchy aka crunchity.
A: fo sho… mac and cheese is one of those things that i always have the ingredients for, and it’s a dish that always welcomes leftover ingredients readily. you can pretty much take any leftovers and put them in some fresh mac and cheese and have a glorious meal.
T: I never thought of it, but that’s so true. This was quite a fiesty macaroni and cheese too. Very spicy. An excellent level of spice.
A: nice and smokey too. both the chipotles and the cumin added to the wonderful spicy smokiness.
T: mmm indeed. I love cumin. And chipotles. I give it a 4.4/5.
A: i also really liked this dish, even if it was a leftovers meal. I give it a 4.334/5. i would make it again even if i didn’t have leftover meatloaf to use up.
T: would you make meatloaf and then put that in? Or would you use something else?
A: i definately wouldn’t make a whole meatloaf just for this meal. i think you could easily substitute the leftover meatloaf with browned fresh chorizo, or seasoned ground turkey or beef, or even cooked chicken pieces. really, any meat would do.
T: Chorizo sounds nice.
A: agreed… hmmm… nice…juicy…spicy…sausages.
T: Mmm… hey mandy, you know what I just realized?
A: that you’re gonna get your butt kicked if you call me mandy again?
T: I’ve called you mandy many times. You’ve often threatened a butt-kicking. I’ve never received a butt-kicking. I’m no longer afraid.
A: hmm… perhaps i need to make a serious threat to get my point across… Call me Mandy again and i won’t cook for you anymore.
T: well now Ma… Amandy, that’s not nice!
A: neither is calling me Mandy, tylah…
T: I am not “Tylah.” I am Tyler, maker of tiles.
A: oh sure, you are sweetie… you make lots of tiles…
T: I make so many tiles you don’t even know. That’s what I do, I make m-F’n tiles.
A: where do you put these tiles? are they cyber-tiles?
T: they’re any kinda tile i want em to be.
A: well then! didn’t you have something you just realized that you wanted to tell me?
T: oh yeah. We haven’t blogged about dessert in a very long time.
A: that is a very grave truth! it definately deserves a straight face. i’m working on that! the next post we make will be a dessert post.
T: is that a … promise?
A: you betcha!

Related posts:

1. Knorr Homestyle Stock Bad Boy Macaroni and Cheese
2. Chipotle Glazed Meatloaf
3. Baked Rigatoni with Turkey Bolognese

Tonight we’re eating pasta tossed with blanched green beans and cauliflower, sauteed mushrooms, red onions, garlic, sweet italian turkey sausage, basil, and a lemon butter sauce.

T: howdy ho, Mandi!
A: oh i know you didn’t! first off, i ain’t no ho, ho! and secondly, you know i don’t stand for being called mandi! (or mandy or mandie)
T: how bout mandee, mandey?
A: uh… i’m gonna have to go with NO on both accounts.
T: wow that’s strong language. Ok, i’ll give you a little while before I call you man dee.
A: heheh i’m sorry to all those people out there who actually enjoy being called mandy – but for some reason, it really irks me.
T: do you know any mandy’s that you really dislike?
A: hmmm.. not really. i knew some mandies growing up, but i didn’t really dislike any of them. just the name.
T: you don’t hear too many adults going by mandy. Usually it’s kids. It’s like billy or something.
A: when i was a kid my parents called me manda. actually my mom still does i think. the only people who dare call me mandy are those who want to mess with me and those who don’t know any better because they’ve heard people who want to mess with me calling me mandy.
T: those are the poor unknowing bastards that get it the worst. I feel for them.
A: me too…moving on from this weird mandy thing, so what’d you think of the quickly thrown together dinner?
T: i liked it. You can’t go wrong with pasta and sausage and veggies with me. Well, I guess you could go wrong. Well, I could certainly go wrong. Anyway, I really like the sausage in this. It was flavorful and delish. What’d you think?
A: i agree for the most part. i like the pasta, sausage, bleu cheese, most of the veggies and the lemon butter sauce i made for it. The only think that i felt was kind of out of place was the cauliflower that i put in it. The cauliflower was in dire need of being used or thrown away, so i added it. i just don’t know that it really “fit” the meal, if you know what i mean.
T: I thought it fit fine. It never occured to me that it was out of place.
A: awesome! definately good to hear. sometimes i second guess my decisions. this was definately one of my “clean the fridge” meals. the turkey sausage was left over from the lasagna, the pasta was left over from the mac and cheese a while back, the cauliflower… etc. you get the point.
T: Yeah, that was a good way to clean the fridge. I give it a 4.3/5. What’s your rating?
A: i give this one a 4.0001/5. it was good, but it was what it was – a get rid of shit meal.
T: heard that. so, guess what I had for lunch today.
A: normally i would guess carnitas tacos because that’s what you eat for lunch everyday, but since you’re asking me this question.. i don’t think that’s it. How about a cali burrito?
T: ummm, no. How about carnitas tacos. They were good, too. yeah.
A: Damn you and your mind games! you tricked me!
T: I was pretty sure you would guess carnitas tacos. Although it was nice for you to guess wrong.
A: i wish our emoticons would really show the tongue sticking out in the way that i mean it for this moment. I didn’t eat lunch. i’m always sleeping during lunch.
T: yeah, our emoticons suck. they’re terrible. So, you say you didn’t eat lunch… did you eat anything last night?
A: like over night? or when i got home from work and errands?
T: like over night.
A: nope.
T: how bout when you got home from errands?
A: yeah, i ate a killer tuna salad made with grape tomatoes, basil ribbons, a hint of mayo, balsamic vinegar, truffle oil and salt and pepper. it rocked. seriously. i definately want to eat that again.
T: you made this here in our apartment?
A: uh.. no… a nonprofit organization can afford to have truffle oil in the residents halls! yes silly, i made that here.
T: umm, hello. truffle oil is portable. like OMG.
A: umm, hello. like did you see me take it to work with me last night?
T: for all i know you carry that shit in your purse, ho.
A: hehehe it’s true. i’ve been know to squirrel away truffle oil…
T: heheh… uhh, seriously?
A: heheh no not seriously. but it would be pretty funny if i did. i could just bust it out at any given moment and heighten all my meals.
T: I think a better way to heighten all your meals would be to carry around some grated parmesan cheese..
A: oh yeah!!! thanks for the reminder… there was grated parmesan in my tuna salad too! now i will be able to make it again after i jog my memory with this post.
T: If I had a purse I would carry around melted chocolate in it.

Kwaherini mabibi na mabwana.

No related posts.

Yesterday (and tonight) we were eating lasagna made by layering fresh pasta noodles, turkey sausage, tomato sauce, mozzarella, and a ricotta and herb goat cheese mixture. The lasagna was accompanied by a salad of mixed field greens.

T: how was the lasagna the second time?
A: it was still rockin for me. I definately ate too much. that’s the problem with lasagna… i always eat more than i should because it’s just so damn good!
T: this was indeed a good lasagna. It was so very cheeze licious.
A: mmm hmmm tonight when you eat it you need to look for the hint of flavor the goat cheese adds to the meal. It’s quite nice.
T: yeah, I wasn’t tuned enough to notice when I was eating it. It was delish, though. Great that it was turkey and not beef. I get enough unhealthy meat in my daily carnitas tacos.
A: true dat. I also used part skim ricotta and mozzarella. I absolutely love lasagna, but if you don’t cut these few corners, man, I just can’t justify myself eating it regularly.
T: some people don’t realize it, but you do a pretty good job of making your food as healthy as possible. Healthy, but not so healthy that it tastes like cardboard.
A: i try. i want to eat all the foods i love, and i don’t want to clog an artery every time i stick food in my mouth: thus i make what i want to eat and see what corners i can cut without taking away flavor goodness.
T: I appreciate that. The flavor goodness. And the healthiness. I know that the wonderful women of Karina’s mexican food are not doing much to make me healthy. I love their tacos, but… well, let’s face it, I’ve gained 15 pounds since I started eating those tacos everyday.
A: hehehe it’s a good thing you like gaining weight… otherwise, we’d be on a little diet. okay…maybe not.
T: actually I am on a diet. I would be eating california burritos everyday, but that would just be wrong. I look out for my health by just eating 2 pounds of pork fat, not the 5 pounds that come in one of those burritos.
A: for those who don’t know, california burrito = carne asada, french fries, cheese, and sour cream. WOAH.
T: guac is a common addition
A: the thought of eating one of those just makes me shudder.
T: that’s because you just ate a bunch of lasagna. I bet it would have sounded pretty dang good about 45 minutes ago!
A: for sure. I really want to eat like two or three bites of one of these so called “california burritos” i just can’t imagine ordering one for myself *hint* *hint*
T: You’ll have to visit me at work, then. That’s where the magic happens.
A: heart surgery for clearing arteries clogged with cali burritos: thousands of dollars, lunch with tyler…priceless
T: Not only do the mexicans make the finest burritos, they offer far cheaper medical services than we get here… We can get you that heart surgery for hundreds, not thousands.
A: sweet! TJ here i come!
T: Exactly. I’ve got a guy, let’s call him “pedro”. We’ll have you fixed up in no time, chica.
A: oh dear… oh dear… uh.. so… i feel great T! no need for mexican surgery just yet.
T: yeah, you haven’t had your california burrito yet!
A: if i make the appointment for the doctor the same day i eat the burrito, will it be through my system, or would the operation be pointless?
T: pointless. It actually takes 9 years for the cholesterol to affect your artery. You could probably make the appointment in about 8 years.
A: for real… on the nine years thing?
T: no, i made that up. no clue how long it takes for cholesterol from a cali burrito to hit you.
A: okay, let’s not forget what we’re writing about now. Lasagna. Turkey sausage and herb goat cheese lasagna to be precise.
T: You shouldn’t describe it in such detail, you’re making me want some turkey sausage.
A: there are still a couple of links in the fridge you can cook up for dinner later! so what’s your rating for this here meal, mista t?
T: I give the lasagna a 4.7/5. It was tasty. It was smooth, creamy… not too heavy though. I loved the turkey, too. not just for health reasons but becuase that sausage tasted good. Question: how much of that turkey sausage was turkey? (and not, say, pork)
A: 100% turkey, spices added. it was 95% fat free turkey sausage, I mixed sweet italian and hot italian sausage for this recipe.
T: turky rocks.
A: i completely agree. americans completely undereat turkey. in this recpect, we are not typical americans. I feed us turkey all the time.
T: so what do you rate the lasagna?
A: i give this meal a 4.69/5. it was just that good.
T: wow, 4.69 is really close to my rating of 4.7. Just a little bit less.
A: when you’re on the money, you’re on the money!
T: i suppose we’re on the money. time for a mochi.

Kwaherini mabibi na mabwana.

Related posts:

1. Baked Rigatoni with Turkey Bolognese