Water boils at 207 ℉ instead of 212. Like any artist, I suffer for my work.

I don't deliver.

On top of spagetti all covered with cheese
I lost my poor meatball when somebody sneezed
It rolled off the table, it rolled on the floor
And then my poor meatball rolled out of the door
It rolled in the garden and under a bush
And then my poor meatball was nothing but mush.
The mush was as tasty as tasty could be,
And early next summer it grew to a tree.
The tree was all covered with beautiful moss
It grew great big meatballs and tomato sauce.
So if you eat spaghetti all covered with cheesw,
Hold on to your meatball and don't ever sneeze.

Glad you found your SD cards!

🍝

Glad you were able to correct the problem.

(Checking flights now...)

I survived a worldwide mafaldine shortage and a worldwide bucatini shortage. Why the temporary shortages? Who knows?

Shortages: Compliments of Krasnov and the damages his maladministration is quite capable of.

I think those shortages were a post-covid thing.
Maybe orange mousse-o-lini will personally invade Ethiopia with his band of merry militia and lose bigly.

Local sports announcer Greg Papa hails from Buffalo and reminds us too often of that. He advertises for Tony's pizza (THE Tony Geminiani of pizza championship fame) Of course, I use the mnemonic "Francesco Geminani" to remember his name. Anyway, he emphasizes, "the SPICY bucatini" there.

He announced for the Raiders, famously, for years, and still holds it against Brady for "The Tuck Rule" game.
Now, Brady is a part owner of the Raiders.
Small world.

Recipe came from a guy in Malden, Massachusetts many decades ago. He had recently arrived in the USA and brought this “gravy” recipe with him. Sauce cooks for at least a day and gets thicker and thicker. House fills with a wonderful aroma. The anticipation is delightful…..

Glad you found your two SD cards, especially with a lemon cookie bonus.

I'm proofreading the scan of my Mom's "gravy" recipe. It's from the 60's and 70's and she used a Selectric typewriter with a not so fresh ribbon.

Works great. It's thinner. Naples/Ischia origin.

I resort to an electric hotplate to simmer. Can't get the gas flame low enough, or it goes out, and a diffuser is a waste of heat (unless the home is chilly).

Here's the recipe:

BASIC MEAT GRAVY
1 large can of Italian tomatoes or puree and
2 small cans of tomato paste or l large can of tomato paste.
1/2 this amount would be small can of tomatoes and 1 can paste
Small amount of chopped or sliced onion
0il

Heat oil in a large pan with onion; add meat such as brashole, 1 llb of Italian sausages, or 1/2 Ib.
Cook for a little while to sear the meat.
Then add the tomatoes or tomato puree and tomato paste.
Add salt arid pepper to taste with some dried or fresh basil.
Cook for about an hour with the meat in it. You can use sausages, or brashola or both.
If you are going to add meatballs, put them in. (recipe elsewhere) about this time, and cook for about another hour.
If you do not use meatballs, it is OK.
You can use any combination of above meats or all of them. If the sauce gets too thick, add some water.

This amount makes enough for at least three meals for 2 people at a time.
Total amount of cooking time is about 2 hours.

Start on high heat, and them simmer at lowest heat.

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No photography this morning. It's foggy! About 100 ft. visibility right now. Go figure.

"Brashola" (braciole) recipe is separate.
I was Mom's sous-chef and I made both of these recently. Store-bought is awful.

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