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I feel I may have been kidnapped. Villains Tavern first appears to be some kind of roaming gypsy camp, serving up food and artisanal cocktails in their parking lot before packing up into a big caravan to haul out to the next destination. However, they have been parked here in the Arts District of Los Angeles for some time now, and the residents of the area couldn’t be happier.
At the bar in Villains tavern, which looks like the dispensary for an elixirs and tonics brewer thanks to the walls of empty bottles and the compact, high space, the focus is on cocktails, with a seasonally changing, and always delicious, menu. The beer selection is decent, although tap space is limited, and the drafts on tap are always enjoyable. Here, however, one doesn’t just get the beer (they serve the beers in jars, which, while charming, are too small to be worth the bother), so if you must have your hops, spring for the beer and a shot instead. Of course, if going for alcohol, why not just try one of the cocktails from mixed-drink architect Dave Whitton?
So, now that you have your drink it’s time for the most enjoyable part of the evening: exploring the absolutely charming grounds of this watering hole. The bar, decorated with large mirrors, chandeliers, and the aforementioned wall of bottles has two floors, that, while cramped, give off the vibe of a romping bordello, while outside on the patio there is food and live music (and most nights, more than enough people to dance with). Out front, just inside the gate to the parking lot, there is more room to sit and enjoy watching the shuffleboard table until your time for a game rolls around. With this cornucopia of favorite bar atmospheres (raucous French café, jazzy honkytonk, and chill neighborhood spot), this bar is a great place to relax, no matter what your preference, as long as it’s not “empty”.
Overall, the bar comes off as very successful, with the only downsides coming from its own desire to be cool, which put it on the map in the first place. While the neighborhood is off the beaten path and interesting, there are reported break-ins to cars, so parking on the street is not recommended, and while the jars used to serve beer are charming, they tend to hold a little less than the amount you feel you’re being charged for. These problems, however, are quickly overlooked with a parking lot in front of the bar and a stellar cocktail list, and with an atmosphere you need to see to believe, this bar has a very high chance of winning just about anyone over in minutes.
Hooker with a heart of gold
The hooker with a heart of gold (also the whore with a heart of gold or the tart with a heart) is a stock character involving a courtesan or prostitute with a hidden integrity and kindness. The character, traditionally female, is usually an example of irony: an allegedly immoral woman who demonstrates virtues absent in a woman morally correct for the role.
Really, all you have to do is mix the two together. But if you don’t even want to do that, just spread the sauerkraut onto sandwich bread and sprinkle the yeast, the juices will soak through and dampen the yeast pretty quickly. This is especially true if you use powdered nutritional yeast instead of the slightly more pricey flakes. If you’re looking for something a little fattier, try adding a teaspoon of veganaise at a time. This is great for portable food, as there won’t be any mayo or dairy to spoil while you run around town. This combo could switch up your dairy-free game, even if you are just pairing with cold cuts and not actually doing the no-animal-products thing. It goes beautifully on a crusty sandwich, grain bowl, or with an avocado and sliced tomato like a really hippie version of a caprese.
For a more kid-friendly version, you’ll still need the blender, but you don’t need the 10 dollars worth of tree nuts. Blend the kraut with a little bit of nondairy yogurt or silken tofu, adding turmeric, plenty of yeast, some garlic powder, and a pinch of salt if needed. You’ll really nail that goopy-cheesy color and taste. This makes an amazing dip for crudités, roasted greens, nachos, elbow pasta, or lower fat eggs Benedict, blasphemy being my middle name.
If you want the full-blast vegan cheesemaking version, add a handful of soaked cashews to the blender. You can try adding sneaky nutrients via some steamed carrots, another kid pleaser. There’s even the odd but tasty twist of adding half a can of drained, low-sodium chickpeas, a splash of pickle juice, and some olive oil for some drier, Handi Snacks, pub-cheese texture.
People have many reasons to not eat dairy, but the luscious taste of cheese is usually not one of them. We crave the unctuous fatty funk of these slabs of spoiled dairy like we crave sex and attention. So putting a little effort into finding these flavors outside of animal milk is really not so crazy, nor is this one much of a risk to try for yourself.
New York's Highest. Sicilian AF. Artist, writer, wicked witch. @realdanhell on Instagram
Steak And Eggs Recipe – Keto/Low Carb Breakfast
Breakfast, for me, is sometimes a hit or miss. Or perhaps I’m a bit jaded? What I mean is that I can leave it or take it.
I’ve tried all the recipes for low carb keto waffles and keto pancakes. For almost 3 years, I ate the same delicious quiche but this steak and eggs is something different.
Like I did a few months ago with a roasted vegetable dish and fantastic poached egg, now, I’m looking to shake things up a little at breakfast with Siracha It was dastardly good!
Several times I’ve mentioned that I’m a beef lover through and through and that’s why this steak and eggs recipe comes in. So in my Butcher Box shipment, when I received some beautiful grass-fed cube steaks, I knew exactly what I would do with them.
While most people would look at those cube steaks and Salisbury steak or think chicken fried steak (Okay, I did too!), I saw breakfast! I wanted an egg breakfast and tasty steak with cheesy scrambled eggs and well-seasoned beef. Well, I got it and then some!
Want to make Steak And Eggs?
Now, people might argue that this steak and eggs recipe is not keto, for one meal, It has a lot of protein and they’d probably be right. but if you are a really active guy – especially if you are a guy who workout then you would be able to eat this steak and eggs breakfast with no problems. I ate it every day a few weeks ago, and until late afternoon wasn’t hungry.
Sherlock Holmes rescued from a dastardly foe: the copyright law
As we all get ready for the premiere later this month of Season 3 of the BBC’s superb “Sherlock” on PBS (I know I am), we should pause to give thanks to a Chicago federal judge who saved the world’s greatest fictional detective from the pitiless clutches of the Copyright Act.
In a ruling issued just before Christmas, Judge Ruben Castillo held that the characters of Sherlock Holmes and Dr. Watson, in almost all particulars, are part of the public domain.
You may have thought they were already, since they first appeared in print in 1887 and their creator, Arthur Conan Doyle, died more than 83 years ago. But the Conan Doyle estate disagreed. The estate, which represents nine indirect descendants of the author, claimed that the characters remain under copyright until the copyright expires on the last few stories in which they appeared. That won’t happen until 2022 or 2023. The estate’s goal was to block an anthology of freshly written stories featuring Holmes and Watson.
So that’s that, unless the estate follows through on its threat to appeal. But the case underscores how ridiculously our copyright laws have gotten out of control, and raises the issue of why we still protect the rights of authors -- or any other creative artists -- for more than a lifetime after they themselves have expired. Who really benefits from locking up creative rights for so long?
“It’s always been understood that copyright has to have an end, and the sooner the end, the better for the public,” says Lewis Hyde, a poet and essayist whose 2010 book “Common as Air” turned a critical eye on copyright. (We reviewed the book here.)
As Hyde observes, copyright terms have been getting longer and longer. Under the old 1909 copyright act, the U.S. term was 28 years from publication, with a renewal period (if requested) of another 28 years. The Copyright Act of 1976 lengthened the term to the author’s life plus 70 years.
But there are a host of exceptions and special rules, some of them leading to ludicrous results. For example, the poems of Emily Dickinson, who died in 1886, will remain under copyright -- owned by Harvard University Press -- until 2050.
Let’s stipulate that there are very sound reasons for copyright protection, as there are for patent protection (which lasts for a fraction as long). The idea is to balance the monopoly financial incentive and rights of a creator against the public interest in the free exchange of ideas.
Speaking as an author, I want the right to profit from my work for a good portion of my lifetime and pass some of the potential gains to my children or grandchildren. But I don’t expect those rights to last forever. And a copyright term of life plus 70 years is functionally the equivalent of forever, since only a tiny fraction of creative works throw off income for more than a few short years.
It’s not unusual for ownership rights to be in conflict with the public interest. Consider the case of Martin Luther King Jr.'s “I Have a Dream” speech, delivered on public grounds in Washington to a vast audience in 1963 -- and claimed as private property by the King estate, controlled largely by King’s son Dexter. The estate, as Hyde reported, trademarked “I Have a Dream” and successfully sued USA Today for publishing the speech without permission in 1993. Videos of the speech were forced off the Internet as infringements last year, its 50th anniversary.
The purpose of such lengthy protection lies at the heart of the Sherlock Holmes case. At issue is a lawsuit brought against the Conan Doyle estate by Leslie S. Klinger, a Westwood tax and estate lawyer who in real life is one of the nation’s foremost experts on Sherlock Holmes and co-editor of two anthologies of new and original stories featuring characters -- Holmes, Watson, and others -- appearing in the “canon,” the original 56 stories and four novels written by Conan Doyle. (He’s also been a consultant on the recent movies starring Robert Downey Jr. as Sherlock Holmes.)
A story in the second anthology used a character appearing in one of the 10 stories still under copyright. When the estate learned that, it threatened to block sales of the book at Amazon.com and Barnes & Noble unless the publisher obtained a license to use any of the characters, including Holmes and Watson.
Klinger sued to establish that the characters had long since passed into public ownership. The judge agreed that most of the “story elements” so familiar to readers, moviegoers, and television viewers are indeed public. These include Holmes’ and Watson’s appearance, their relationship, their quarters on Baker Street, Holmes’ conflict with the arch-criminal Professor Moriarty, and so on. A few tony unique elements seen only in the last 10 copyrighted stories are off-limits, but that’s all.
That brings us to the question of what exactly is being protected by a copyright today on characters created in the 19th century and indisputably part of our shared culture.
“The Conan Doyle estate is trying to protect its money,” Klinger told me. “They like to say this is about quality control, and they’ve kept some real crap off the market. But there’s so much crap out there that it’s a little late to be worrying about quality control.”
Klinger is right in pointing out that what’s really driving the lengthening of copyright duration isn’t quality control -- it’s the impulse to exploit commercial opportunities. Disney wants to squeeze profits from Mickey Mouse from now to the end of recorded time.
Conan Doyle himself probably cared a lot less about leaving riches to his grand-nephews than Warner Bros. does about protecting its franchise of “Sherlock Holmes” movies. We don’t know what Martin Luther King Jr. would have done with the rights to “I Have a Dream,” though the image of someone who would block its broad dissemination 50 years later except on payment of a license fee isn’t the image of King that’s been bequeathed us by history.
Klinger has dealt a blow to the narrow commercial interests of artists’ putative heirs, but the larger trend is playing out as a battle between corporate interests and the public interest. And we know who usually wins that battle.
Low Carb Cube Steak and Eggs Breakfast (Suitable for Atkins Induction)
Breakfast is sometimes hit or miss for me. What I mean is that I can take it or leave it. Or perhaps I’m a bit jaded? I don’t know, maybe.
After blogging for two years and looking at food pictures all day, not a lot jumps out at me anymore. I’ve tried all the recipes for low carb pancakes and keto waffles. I ate the same delicious quiche for almost 3 years. Now, I’m looking to shake things up a little at breakfast like I did a few months ago with a fantastic poached egg and roasted vegetables dish. It was dastardly good with Siracha!
I’ve mentioned several times that I’m a beef lover through and through. So when I received some beautiful grass-fed cube steaks in my Butcher Box shipment, I knew exactly what I would do with them. While most people would look at those cube steaks and think chicken fried steak or salisbury steak (Okay, I did too!), I saw breakfast! I wanted a tasty steak and egg breakfast with well seasoned beef and cheesy scrambled eggs. Well, I got it and then some!
Now, people might argue that this meal is not keto – and they’d probably be right. It has a lot of protein for one meal, but if you are really active – especially if you are a guy, you would be able to eat this breakfast with no problems. I ate it every day a few weeks ago, and wasn’t hungry until late afternoon. I’m not sorry I did. It was great! Sometimes we just have to get our steak on!
14 Ways to Make Fewer Dirty Dishes (Because Washing Them Sucks, OBVS)
Washing dirty dishes is far and away the worst part about cooking at home. It’s worse than any annoying kitchen task—peeling carrots, separating eggs, picking herbs, deveining shrimp—because it typically comes after the meal, with no delicious reward to anticipate.
There you are, relaxed, satisfied, nodding off a bit in your chair…when suddenly you remember the three pots, five cutting boards, dastardly fine-mesh sieve, and pile of knives waiting for you in the kitchen, all glommed with sauces and meat bits. There are even baking sheets slicked with oil. And you have no dishwashing machine. (I have just described most nights of my week to you.)
But the solution for spending less time doing dishes isn’t to cook less (how could I endorse that?), it’s to cook smarter. Instead of rip-roaring through the kitchen, touching every appliance and utensil with your greasy hands, you can be a little more strategic about your dish usage. With a little brainpower, you can cut back on clean-up time (which’ll leave you more freedom to luxuriate at the table just a little bit longer). Here are 14 ways to cook with the aftermath in mind.
Use both sides of the same cutting board so that you get two for the washing-price of one. Once you've finished with some messy prep, give it a quick wipe down, then flip it over to reveal the perfectly clean and dry reverse side. If you’re using a wooden cutting board, you’ll have to wash both sides anyway to prevent warping.
And do as much as you can to prep all of the dry things (nuts, whole spices, hard vegetables) first, and smelly, watery, oily ingredients (kimchi, anchovies, blue cheese) towards the end. Taking a second to consider the order of operations will keep your cutting board and knife cleaner throughout your journey.
Take a moment before you reach for a specialty tool to think about whether you can lean on something you’ve already used. Instead of fishing out the peeler for the ginger, use a spoon. Smash your garlic with a chef’s knife to peel it rather than using one of those fancy rolly tools. The same pair of tongs can toss the pasta and flip the roasted vegetables. One microplane can grate Parmesan and zest a lemon.
How to Peel Ginger with a Spoon (Yes, a Spoon)
And try to keep track of what you’ve already dirtied, using a bowl or baking sheet to collect the items that have been “gently used”. Rather than placing every spoon in the sink, where it’ll get dirtier, put it somewhere (that won’t splotch your counter!) for safekeeping so that you can turn to it again, rather than reaching for a new specimen.
Stash a bowl or deli container of soapy water next to or in your sink for cordoning off the truly dirty tools and utensils. Getting them soaking early on will make your clean-up easier, and quarantining them prevents a spoon covered in tomato paste from contaminating an otherwise almost-clean, easy-to-wash dish.
Learn to love the quick-blanch. Rather than setting up a pot of boiling water and an ice bath (that’s two more bulky pieces to clean), blanch your vegetables in the sink. Put them in a colander, then pour water from the kettle over top. Rinse with cool water to stop the cooking process. We wouldn't recommend this for very delicate vegetables—like the first asparagus of the season—but it’s perfectly acceptable for hearty greens that you’re going to cook to oblivion anyway.)
Are You Cleaning Your Kitchen Sink Often Enough?
Or, at the very least, blanch the vegetables in the same pot as your pasta or grains. Before you dump your carb-of-choice into that boiling salted water—which will turn it starchy—take a moment to give those torn greens, broccoli, peas, or asparagus a quick bath. You can also do the reverse: If you were going to combine blanched vegetables with pasta later on, you can cook the noodles and throw the veggies in with them during the last few minutes of cooking. The timing is a little trickier with the latter method, but when it works you'll feel like a kitchen genius.
Line your baking sheets with aluminum foil or parchment paper. Who likes to scrub sheet pans? No one, that's who. (If the wastefulness factor skeeves you, know that you can reuse clean-ish parchment paper several times. Remember: order of operations. If you use a piece of parchment or foil for toasting something dry, like nuts, it's ready to be used again for something more high-impact.) When you line the sheets for a messy task—like roasting tomatoes—you get the bonus of being able to easily funnel all of the saucy juices directly into your serving bowl. You can also use the same baking sheet two ways: With a little maneuvering and a good eye on the clock, you can toast nuts on one side and roast vegetables on the other. Hey, you could even create an aluminum foil barrier to make your job easier.
How to Clean the Brown Stuff Off Your Sheet Pans
If you're mise-ing (and you're mise-ing, right?), read the recipe all the way through, then use one bowl for all of the ingredients that are part of the same step (garlic can usually mingle with onions, ginger, and chile, for example, and most spices will get added at once). And if you have a lot of ingredients that need to be separated, you can use something flat, like a sheet pan or platter, to lay them all out without dirtying five million teeny bowls.
Measure dry stuff before wet stuff so that your measuring cups and spoons aren't too messy to keep using. You can use the same set for all ingredients going into the same dish—the flavors are going to overlap anyway!
Or, if you’re getting advanced, eye more, measure less. This takes a bit of experience, and probably isn't recommended for things like baked goods, but if you pay attention to how much a teaspoon or quarter-cup looks like as you cook, you’ll start to get the hang of it. Remember to start with less than you think and taste as you cook so that you can adjust to your preferences.
If You Hate Washing Dishes, These Are the Gloves for You
Best yet, if you're really into baking, buy a scale and say adieu to a pile of dirty measuring cups and spoons—good baking recipes will include both weight and volume measurements. It'll be the best $25 you spend this month.
If you’re going to be measuring a lot of various liquids, maybe for a sauce or dressing, befriend the liquid measuring cup. With a bit of mental math and some estimating skills, you'll be able to pour all of the ingredients into one vessel. It saves you from dirtying lots of measuring cups—and then you can mix it together right in that Pyrex.
When you’re meal prepping, try to use the same pan over and over again. Rice, lentils, and beans, for example, can all be cooked sequentially in the same pot, with just a wipe-out in between. This won’t save time as you cook, but you’ll make up for it later on.
6 DIY Cleaning Products You Can Easily Make at Home
1. Laundry Detergent There are loads (laundry pun!) of variations on homemade laundry detergents, most of which use a combination of Arm & Hammer Washing Soda, Fels Naptha and Borax. Some recipes call for the use of baking soda or oxygenated bleach as well, but as this post from House Logic shows, the basic three-ingredient formula works the best.
To make it, start by bringing four cups of water to a boil in a large pot. While the water is coming up to a boil, grate the bar of Fels Naptha use a box grater or pulverize the soap in a food processor or blender. When the water is boiling, stir the grated soap in a handful at a time, stirring to dissolve. Once all the soap has melted, allow the mixture to cool and then mix it with the remaining ingredients along with three gallons of water.
2. Dryer Balls Reusable dryer balls are a great alternative to landfill-cluttering dryer sheets, and are particularly recommended for use with gym gear and filled items like comforters and parkas. Fabrics that have Lycra, such as yoga pants and sports bras, shouldn't be exposed to fabric softeners, which will leave a coating that will trap in odors. When it comes to laundering comforters and puffers, the dryer balls help to fluff and evenly distribute the stuffing, post-washing.
The easiest way to DIY a set of dryer balls involves upcycling an old pair of sweat socks and two tennis balls. No real skills are required: Pop a tennis ball into a sock and tie off the ends. Voila! Dryer balls. If you do have skills that you'd like to employ, check out the instructions from DIY Natural on how to make wool dryer balls using yarn and old pantyhose.
3. Tub Scrub Getting a tub sparkling clean is as easy as slicing a lemon&mdashliterally! A favorite method for people who prefer their cleaning products to be all natural is to cut a lemon or grapefruit in half, sprinkle the flesh of the fruit liberally with kosher salt and use it to scrub a dirty bathtub.
Another popular tub scrub, like this one from Martha Stewart, combines a cup of baking soda with a teaspoon of liquid soap, like Dr. Bronner's, a few drops of an antibacterial essential oil like tea tree or lavender and just enough water to form a thick paste that can be used with a sponge or scrub brush.
4. All-Purpose Spray DIY all-purpose spray is a great gateway drug for those looking to develop a homemade cleaning products habit. At its most basic, a solution of white vinegar and water (1 part vinegar to 3 or 4 parts water) makes for a fantastic all-purpose cleaner. Just remember not to use it on natural stone, which shouldn't be cleaned with acidic products. If you want to step up your game, try Everyday Roots' formula, which includes a few drops of essential oil to add a lovely scent.
5. Linen Spray Linen spray is an easy way to add a little luxury into your life: It's not terribly expensive, and it gives bedding a crisp look and fresh scent in between washings. Apartment Therapy offers a recipe for homemade linen spray that combines essential oil with distilled water and vodka. Yup! You read that right, vodka! But buyer beware: Essential oils can be pricey, and you may find that buying a commercial linen spray is cheaper than doing it yourself.
Garden Plot: A shocking cure for dastardly deer
Mike will appear at the Fredericksburg Home & Flower Show at the Fredericksburg Expo & Conference Center on Saturday, March 17 and Sunday, March 18.
Saturday topics: Growing Titanic Tomatoes at noon chemical-free lawn care at 3 p.m.
Sunday: “Birds, bees and butterflies” at noon “steel cage Q&A” at 2 p.m.: “You bring the questions, Mike will apply the submission holds!”
A shocking cure for dastardly deer
Betty in Great Falls writes: “Please help. Deer have eaten nine of my wonderful hydrangeas. You mentioned some sort of stake that ‘zaps’ them a few months ago. Where do I get it?”
That’s the remarkable “Wireless Deer Fence” Betty, and you buy the stakes in sets of three directly from the inventor through his website.
The stakes come with scent pellets that attract deer. Attach one of these pellets onto its specialized holder on the inside top of the stake, insert two AA batteries into the base and set the unit in front of the plants you wish to protect. The deer lick the electrodes that encircle the scent pellet, get a mild shock and run off to devour the neighbor’s hydrangeas!
Hot sauce = Cold deer
A different Betty, who’s been “gardening in suburban Rockville since 1999” writes: “We specialize in growing Deer Candy here in Flower Valley, but I have had super success with a spray of one tablespoon Tabasco sauce in one quart of water. It needs to be reapplied after a hard rain, but the deer are ‘discouraged’ by my ‘bad-tasting garden’ and don’t come back again for a while.”
This is the time to discourage those deer, Betty, as a bad experience early in the season has been shown to often deter them from your specific landscape for the rest of the season.
And I have to include the Martin Luther King Jr. quote that adorns the end of your email, as it is perfect advice for gardeners: “We must accept finite disappointment, but we must never lose infinite hope.”
Soap and oil make a better spray
Betty in Rockville notes that her homemade hot pepper deer repellent spray “needs to be reapplied after a hard rain.” Hot pepper sprays are a traditional deer repellent that has been shown to work, and I think we can help yours last a little longer.
Your formula — and pretty much any other homemade spray — can be improved in longevity by the addition of a tablespoon of dishwashing or insecticidal soap and a tablespoon of cooking or horticultural oil. These “sticker/sprayer” additions will help any homemade mixture adhere better to the plants being sprayed and maintain their potency longer — despite rains.
Oh, and you can double or even triple the amount of Tabasco in the mix. It won’t hurt the plants but will also help the repellent last longer.
Just say “No” to predator pee (but “yes” to rotten eggs!)
A local deer fence installer contacted me after we touched on deer control a few months ago and among their alternative-to-fencing recommendations was the use of so-called “predator urines” from animals like fox, wolf and coyote.
No, no, no! Although rated high in the folklore category, predator urine has (to the best of my knowledge) never been shown to be effective in a controlled study. But the “collection” (much too nice a word) of that urine has been shown to be cruel in the extreme.
If you’re going to purchase a deer repellent, look for a product with the highest concentration of “putrescent egg solids” as the active ingredient on the label, as the smell of rotten eggs has been shown to be a highly effective taste deterrent.
But don’t try and make your own. You’ll have to move if you do.
Strike out hungry deer!
Our email overfloweth with pleas for deer control. And the timing could not be better: Give deer a bad experience at your place early in the season and they may well find another landscape to ravage and not return to yours the rest of this year.
Now, if you’re going to rely on deer repellent to protect isolated plants, use it wisely. Low growing plants like hosta, of course, need to be simply soaked. But taller pieces of deer candy like arborvitae and rhododendron are better protected by heavy spraying of the “browsing zone,” the 32 inches off the ground where deer typically take their very first bite of big plants.
Double or triple soak this “strike zone” and you’ll be sure to give hungry deer a super-bad tasting mouthful, whereby a thin coating may not even deter them.
For more deer-defying tips, be sure and revisit our previous take on this topic from back in January.
This pasta with fresh tomato sauce came about because I was hungry (verging on hangry) for lunch. With fresh tomatoes sitting on my counter, basil growing on the deck, and fresh ricotta cheese sitting in the fridge, this super simple recipe was ready in a snap.
The ingredient list for this recipe is short and sweet:
- whole wheat pasta
- fresh tomatoes
- fresh spinach
- ricotta cheese
- Parmesan cheese
- extra virgin olive oil
Use any type pasta for this recipe in traditional semolina or try going with whole wheat. When it comes to whole wheat pasta, I use DeLallo whole wheat pasta to keep my healthy carbs in check. DeLallo’s whole wheat is the only brand of whole wheat pasta I eat because it doesn’t get mealy or tough when cooking. I like to use the farfalle. It has just enough ridges and valleys to gather the light sauce the fresh tomatoes create as they meet the heat of the pan and the garlic-infused olive oil.
During summer’s harvest, or even during winter time, I like the medium size cocktail tomatoes for this no-cook pasta sauce. They come in clusters on the vine and taste extra juicy and sweet. If you’re using a regular, homegrown garden variety tomato, make sure they’re cut into large chunks to make eating easier.
For the fresh garlic, either mince or press the garlic, just make sure you don’t cook it too hot in the olive oil or it will become bitter.
Spinach is my most likely addition to a quick pasta like this, but any leafy green will do. Arugula and swiss chard would add a particularly nice and spunky bite.
I LOVE the creaminess fresh ricotta adds to any dish (I add it to my scrambled eggs for breakfast), so adding a dollop to the cooked pasta added a creamy texture without adding the heft of fat and extra calories. Ricotta is lower in fat but also high in calcium, so for me, adding it to dishes like this is a no brainer.
11 Common Foods That Can Turn Toxic During Cooking
It can be easy to take for granted that foods we’re accustomed to cooking with (especially healthy ones) are safe, but it turns out that’s not always true. While most of these foods won’t make you keel over within minutes of ingestion, they could make you feel sick temporarily or the negative effects can build up in your system over time like a cancer &mdash quite literally in some cases, actually.
The good news is that you don’t necessarily need to flip out if you’ve cooked with and eaten these foods. The bad news is that some of them are really, really tasty &mdash but for your health’s sake, now that you know their toxic potential, you should limit your intake .
I know what you’re thinking . “Prithee tell, what are these dastardly delights?” Ahead, click through the 11 you should know about.