Update: All the “looks tastey” comments urge me to boast of new camera equipment. For Christmas, I got kate a Nikon Zoom lense with vibration reduction . It is responsible for brown food and all the hawk pictures. The VR features is awesome. One doesn’t need a steady hand when there are 3 gyroscopes in the lense to take that quiver out. Sweeeeeet.
I’ve been reading a book called Heat and the author makes constant mention of “Ragu” which by the way has very little to do with the red stuff in the jar. He also has a cute little bit about Tuscan food and how it has so many shades of brown.
Seeing as I’m getting over a cold, I had a lot of time on my hands, so I endeavored to make something Italian that took at least a half day to cook. I picked a Ragu Bolognese. It lacks mention of how much stock to use so I blended in a Mario Batali recipe (halfway down the page) which let me feel good about substituting pancetta for the ham and bacon. I invented a lot of steps, so I wouldn’t say I followed either recipe. I did discover a can of tomato sauce in my cabinet which expired in 2005. It must have moved twice to be that far gone.
The hard part was getting the red wine on a Sunday here in Colorado. Liquor stores aren’t open and grocery stores don’t carry wine. It turns out that if you buy a bottle and are served one glass, you can take the rest home with you. It involves re-corking and lots of masking tape. Anywho, 3 hours later we had a very savory spaghetti bolognese and it was pretty good. Now it’s time to finish off that bottle of wine.