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Thirty-Dollar Spaghetti
Contributed by
butterat_zool
on
Friday, 29th June 2007 @ 09:23:51 PM in AEST
Topic:
Lifepoems
|
Ingredients:
Three or four pounds vine-ripened tomatoes
One pound grape or cherry tomatoes
Two ounces fresh basil
Two cloves garlic
Three tablespoons dried Italian spices
One pound USDA Choice ground chuck sirloin
Three tablespoons extra-virgin olive oil
One teaspoon garlic powder
One pound dried angel hair pasta
Salt
Directions:
On a day when it rained in the early morning
but stopped by mid-afternoon,
or on a day when it didn’t rain at all,
but never grew to be hot outside;
when your friends and relatives
all have business to attend to,
and you were either excluded,
or far to bored to join them,
go to the grocers
no more than an hour before sunset,
and purchase the tomatoes,
basil, garlic, ground beef,
and any of the other ingredients
you may have failed to keep adequately stocked
as any good kitchen should.
Upon returning home
and attending to your hungry pets
and the call of nature,
wash your hands and produce.
Pull the vine-ripened tomatoes
off of said vine, and bisect them,
scooping the juice and seeds
into a large bowl in such a way
as to get at it all
without damaging the fruit
any more than necessary.
Once the internal juice has been collected,
set the halves aside.
If done properly,
this step will take about an hour,
and allow you to forget
about any stresses or tensions
of the day.
With the bulk of the cooking now done,
roll the basil leaves like cigar filler
and cut them into strips.
Skin and mince your garlic cloves,
and cut your grape or cherry tomatoes
in half just like their larger cousins,
but without gutting them.
Set all above ingredients aside,
shooing flies from them as necessary.
Then, in a large saucepan,
bring four quarts of water to a boil.
Add dried Italian spices,
and continue boiling
until the water turns into
a fragrant Italian-spices tea.
Add as much salt as you can
to the boiling water.
Cook dried pasta as directed on box,
allowing it to absorb the tea and salt,
and become amazing, tender,
Italian-spice flavored noodles.
Drain and return to the pot.
Set aside.
In a large frying pan,
add ground beef and olive oil.
Mix in garlic powder.
Cook over medium-high heat
until beef is amazing.
Add bowl of tomato juice,
basil, minced garlic, ground beef,
and cleft baby tomatoes to noodles.
Cut up or add what’s left
of the vine-ripened tomatoes
to make a chunkier texture,
as desired.
Salt to taste,
and heat over medium heat
until awesome.
Serve on a large plate
with a glass of water,
maybe a salad,
and curl up on your couch
with a big, stain-resistant blanket
while watching some nice,
lighthearted movie like
“Garden State” or
“10 Things I Hate about You”.
The next day, wake up in a good mood,
and get in touch with me to tell me
that this is the best spaghetti
you’ve ever had.
Copyright ©
butterat_zool
... [
2007-06-29 21:23:51]
(Date/Time posted on
site)
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Re: Thirty-Dollar Spaghetti
(User Rating: 1 )
by ghostwhisper on
Saturday, 30th June 2007 @ 10:48:21 AM AEST
(User
Info | Send
a Message)
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Sounds delightful you made ghostwhisper hungry.
I may float in for dinner.
I do not know alot about free verse but this entire poem enticed me.
gw |
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Re: Thirty-Dollar Spaghetti
(User Rating: 1 )
by ladyfawn on
Saturday, 30th June 2007 @ 10:34:07 PM AEST
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Info | Send
a Message)
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this is fabulous! along side brilliant tangible images it is simply yummy! im impressed with your poem and your creativity in the kitchen, this is all i can say fore im now off to the market after tomatoes! lol
love n' hugs nessa |
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Re: Thirty-Dollar Spaghetti
(User Rating: 1 )
by Neo-Theatre on
Thursday, 5th July 2007 @ 03:17:54 PM AEST
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Info | Send
a Message)
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Ok, I'm going to try and not make the preceding post the benchmark against which every post after is measured.
I 'll PM you for a crit later, when I have time.
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Re: Thirty-Dollar Spaghetti
(User Rating: 1 )
by Adreana on
Friday, 13th July 2007 @ 07:59:12 AM AEST
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Info | Send
a Message)
|
Hey there, Mike! I will have to try this spaghetti of yours sometime!! Just saw your comment on one of my latest poems. I'm in Portland, OR now! Writing lots of songs and doing a lot of studio time and rehearsal. What are you up to these days? write me @ adreana_bixby@beartrans.com
Do you have myspace? Are we friends? you can catch me there, too.
www.myspace.com/adrebix
or
www.myspace.com/adreanabixby
Peace!
~Adreana |
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