yes. but mostly the glass.
Nice glass, I would use it for sparkling water. I’ve tried the newly manufactured Telefunken 6922, pretty decent tube.
Dinner tonight was “the best baked Ziti I ever made” according to my wife. (It was Rigatoni though as Ziti has been really scarce the last few months). I agree it was pretty good!
Are we sure it happened? Where’s the picture?
I was unaware of the ziti shortage.
I suggest penne as a substitute, but harder to stuff.
I have no idea why Ziti is so hard to find here (except I have to face that I live off the beaten path). I have used Penne as well. I don’t actually stuff any of these tubular noodles, just stir them up in sauce and cheese, some of which sneaks inside.
Came out really well this time in part because the sauce I made yesterday turned out so well, and I splurged on the best fresh basil I have seen for a while, which is probably the biggest reason why.
Freshness matters and a “no compromise” approach to ingredient selection is by far the major contributor to cooking success, all else equal.
Some may say the same for audio components, design/topology equal.
Do you start with canned tomatoes?
Please don’t tell my mother I did this, but I was feeling really lazy tonight and I felt like pasta, so I opened up a jar of Rao’s tomato/basil sauce and it was surprisingly good.
And it was a solo cello night on the ol’ Victrola
I start with canned tomatos if I’m doing marinara. But for my most often made sauce. . . I start with petite diced tomatos and crushed tomatos. . . and I usually get organic in the local supermarket brand (Heinen’s).
We’re using nothing but fresh tomatoes here in central Ohio currently. The first ones are coming ripe off the vine and are outstanding. I don’t have to grow them because my oldest son does. We have a tomato festival here in Reynoldsburg on the east side. Unfortunately, it was canceled this year because of COVID-19.
Tonight’s dinner is pulled pork on buns with local heirloom tomatoes with buffalo mozzarella and good balsamic vinegar. Plus the usual coleslaw. I cheated and made it in an insta-pot. I just don’t have 8 hours to do it on ceramic smoker.
Three of my favorite classic California Cab. are Spottswoode, Dunn, and Ct. Montelena. They age well like French Bordeuax but has that sophisticated taste of CA top Reds.
Every year I open one of them for my wife’s birthday. Tonight we will have the 1996 Ct. Montelena. When we had it the last time it tasted like a 5 years old so it has plenty of life left. Their 1997 is even better and I will start opening it in a couple of years.
Happy Birthday to the great (must be) woman behind the man.
Where and what would be without our supportive wives?
Cheers.
Thank you! The dinner was great and the wine was exceptional. My wife is my rock and I will be totally lost without her.
Oh, let me know if you still want to try those RJ45.
Ready when you are. I’ll be back from Holiday at the end of the month.
Send me a PM when you’re ready, I’ll send you after thanksgiving too. Oh, I need the Xangsane Ethernet now since I ordered the LHY SW-6 switch. I need to switch the Omega to the streamer side and use the fiber optic between SW-6 and SW-10. Then I need Xangsane from satellite. But I have the Inakustik Ref. And a 5n silver for your tryout.
10-4.
Thank you.
Scott
Trust me since you can not find them easily.