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following sharkambush ā€˜s orders, here’s some food content from my dinner tn. this is a super easy recipe that makes a ton of food One Pan Pasta - ingredients: 8oz can tomato paste 16oz can tomato sauce half an onion 3 strips of bacon a pack of baby bella mushies a pack of sweet italian sausage like half a bag of kale a bunch of frozen peas jarlic harissa olive pesto lil bit o butter spices (quantities as inclined by culinary spirit): cumin onion powder salt pepper paprika chili powder garlic powder soy sauce msg powdered mushroom umami spice garam masala rosemary Italian herb and spice mix total time: idk šŸ¤·šŸ»ā€ā™‚ļø not that long, up to 2 hrs if you really wanna get your sauce simmerin. there’s a lot of this you could cut out or do less of for time trust your heart Directions - start by filling a pot with water and salt and brining to boil. watch it as you start the rest and cut the heat once it reaches boil until you’re ready to start with the pasta. cutting both pieces of bacon in half and cooking in a deep pan. chop an onion while the bacon cooks. once the bacon is cooked, take it out and toss in the onions. let the onions cook and chop the baby bellas while they do. once onions are transparent, maybe a bit of brown, toss in the mushrooms to cook. while they cook, prep your spices. my blend tonight was an assortment of my spice cabinet as so persuaded, but I started by blooming the cumin, paprika, chili powder, garam masala, and rosemary in the cooking mushrooms and onions. after the spices become aromatic, toss in the whole lil thing of tomato paste. don’t save like half for later in the fridge, it will get moldy I promise. once you’ve incorporated everything in the pan into the paste, toss in a lil water from the pasta pot to break it up. then bring the heat up to a high medium and add the tomato sauce, cover with a pan while the sauce cooks down. taste every once in a while and add whatever spices you please but I added the soy sauce, msg, umami spice, salt, pepper, italian herb and spice blend, a scoop or harissa, a couple scoops of olive pesto, butter, and ocasionally pasta water at this stage. while the sauce cooks down, chop up the sausages and then get them sautĆ©ed in a pan. once the sauce tastes how you like and is dark and thick, toss the pasta in the boiling water until cooked to your preferred done-ness. i used rotini but use whatever shape tickles your fancy as per the perfectlyimperfect ask today. once pasta is cooked, drain and reserve a bit of pasta water to loosen the sauce a tad. set the pasta aside until the sauce finishes. once the sauce looks ready, toss like half a big bag of chopped kale in there. take out the stems before this. let em shrink in the sauce and also toss in some frozen peas. once that’s all introduced, toss in the sausages and the bacon if you could resist eating the bacon while you cooked (I could not). now you’ll have the picture below and you can toss it all over a big plate of pasta. top with grated parmesan, salt and pepper to taste.
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May 22, 2024

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- brown some chopped garlic on pan with olive oil and italian seasoning, s&p. - add whichever shape pasta (sometimes i do this with orzo instead of like penne), one squeezed lemonā€˜s juice, and not too much boiling water (enough so that it cooks the pasta, but also so it evaporates by the end) - when the pasta’s just before al dente, and there’s just a little pasta water left, i add double cream and emulsify, let it cook for a bit. - turn off heat and toss in grated parmesan, parsley (or basil) (or fresh thyme), and lemon zest. tasty, zesty and fresh but doesn’t take much time or effort! takes abt as long as ur pasta takes to boil + a few mins for chopping the garlic. otherwise, i have sauces like napolitana or pesto sauce made in large amounts, so all i have to do is boil some pasta for them throughout the week. or, an even quicker one is if ur groceries sell fresh egg noodles and chopped veg, just add some teriyaki sauce and that’s it)
Apr 26, 2024
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chop 1/2 yellow onion or 1 shallot and 3 cloves garlic, brown in pan chop 2 tomatoes of choice once onion & garlic are browned add tomatoes leave on low-medium heat and agitate from time to time until texture is as desired add some salt and pepper if you want once tomatoes are cooking down, cook pasta (probably penne but prefer rigatoni) until al dente strain pasta while saving a bit of water, pour pasta back into pot, add sauce from pan into pot and mix well boom
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It can be easy, cheap, and makes good leftovers. Sometimes I will just doctor up a jar-sauce and add fresh basil and parm and it is pretty good for the amount of effort. If I feel like I need more protein or veggies it is easy to add. I recently tried a recipe that has anchovies, green olives, garlic, capers, cherry tomatoes, and lots of olive oil. I liked it a lot, but realize it is not for everyone.
Feb 7, 2024

Top Recs from @royallmonarch

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just sit still and listen. drink it in.
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I consume a lot of music regularly, and a huge part of keeping a fresh diet of new listens going is having enough sources of recommendations that aren’t an algorithm that either 1) reinforces your existing listening patterns, keeping you stagnant in your tastes, or 2) platforms whoever paid enough to push their product to the top, serving you something that may not inherently be of inferior quality, but may not align with your tastes, may not be exciting beyond just being a new release, and realigns your current listening habits to be more in line with what the average user on the platform is also listening to — which socially might have benefits but which creates a homogeneity of consumption that can become bland since you’re listening to something really just because it’s the next product on the assembly line to have its public moment and not because anything about the music actually captured your attention. the current landscape of streaming is designed to keep you at an all you can eat buffet where you take what’s served to you, and as a result a lot of us have forgotten how to look at a menu and order. so what does taking a more active role in your own music curation look like? for me, it’s meant not using streaming as a primary listening platform. I mostly use my local Apple Music library on my phone that I curate with the vestigial iTunes Library framework that’s still a part of Apple Music on my laptop. probably going to find an alternative soon since apple seems to be cutting integration progressively. I like this method because it forces me to choose what to sync to the limited storage space I have, forcing me to take inventory of what I actually listen to and what I can offload. the files I get are mostly from Bandcamp or Soulseek depending on whether it’s available for purchase or entirely unavailable online (as is the case for a lot of electronic music that was on vinyl only, which is where soulseek comes in clutch). I also have freedom here to change the ID3 tags to better sort and organize, rate, change track info, and track my own listening data. Bandcamp and other music purchasing platforms are great because 1) it reshapes my relationship to music away from consumerism and back towards curation. I have to pay actual money for this thing now if I want to use it, so i’m forced to consider its value (usually i’ll stream a release first to gauge my interest). 2) having to spend money helps me to course out my meals so to speak, as i’ll buy a few releases i’ve accumulated in my cart over the month and cash out on Bandcamp Friday when 100% of my money is actually getting to the artist (TOMORROW IS BANDCAMP FRIDAY BTW!!!), and between purchases I can actually chew and savor and digest my last orders, they don’t get swept up in the deluge of new releases. my plate is full until i’m done and then I order more. also for the times of the year like now when new music isn’t coming out as regularly I take time to find older music that I would normally overlook while keeping up with new drops. currently very into early 80s/late 70s music with early digital production, kinda stuff that would evolve into synthpop and dance music. so how do you know what to order? for me, I’m getting recs through trusted curation platforms. whether it’s bandcamp daily, y’all lovely folks here on PI.FYI, friends, or most importantly musicians who I follow on socials that share their tastes through posts, stories, playlists on steaming, interviews, etc. I like this last one especially because it’s kind of like a musical game of telephone. if I like an artist and they share their interests and influences it’s like every layer in this process is stretching my palate further from the sound that I was originally interested in and into a new territory that has some shared DNA but would never have been recommended to me by an algo because there’s no shared category or label between them, only the musical influence and interpretation of it made by the artist. as an example, I was a huge Skrillex stan, he signed KOAN Sound to his label, they collab with Asa who collabs with Sorrow, Sorrow takes huge influence from Burial, Burial makes some ambient adjacent stuff and takes huge influence from 90s rave music and drum and bass and 2000s rnb, now i’m listening to Brandy - All in Me, William Basinski, Aphex Twin, none on whom would get recommended by Spotify to me from Scary Monsters and Nice Sprites. LAST thing i’ll say — because in yappin about this i’m realizing how actually passionate about this subject I am: MAKE LISTS! playlists are cool, but they can flatten your music into vague categories of ā€œvibesā€ and ā€œaestheticsā€ and encourage picking one-off songs from artists that you never form an active audience relationship with. I make a practice of making my own year end lists of top 25 albums (plus some honorable recs and top individual songs) and keeping them in a notes doc that I regularly update and rearrange over the course of the year. this forces me to consider the actual relationship i’m forming with what i’ve ordered for myself. did I like it in the moment but it didn’t have staying power? is it slowly growing on me? it also encourages taking albums as a whole. maybe I liked one or two tracks a lot but the rest wasn't resonating. that’s ok! maybe I rank it lower but now i’ve actually taken time to consider it, it’s in my library, and maybe (quite a few cases for me) something I ranked like bottom 5 albums becomes a retroactive favorite from that year as my tastes evolve. also 25 albums to take with me from each year is really more than you'd think, i struggle sometimes to even find 25 that I formed a true connection with. I think the biggest thing the itunes era ruined that led into now is the single-ification of music, the ability to separate the hits from the deep cuts. albums are meant to be taken as a whole, and then once you've really sat with the whole you can find what actually stuck. even then I like to keep the whole around because soooo often i’ll write off a track that yeeeears later I come to love. trust the artist, they made it like they did for a reason. aaannyyyywayy TLDR: get recs organically, be more active in deciding your listening patterns, fr*cken pay artists yall, trust the artist embrace the album, really consider what you consume
Feb 29, 2024
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