I often time check my email, and don’t receive any from random people I may want to know, or even people I do. However, I do get emails on the daily from my lovely pizza companies. They are family to me. Thank you dominos, pizza hut, papa johns, little ceasers, and chanello’s pizza. I am reminded about how I am their only VIP. It just warms my heart.
Here you go, anon, both tattoos. Now, before the hate mail starts, I have one thing to say: This is my body. It is not “perfect”, but I am not ashamed of it. I am not skinny, and I am okay with that. You may say what you wish, but I am comfortable in my own skin.
Spring is bursting out all around, so this is probably the last purple sprouting broccoli we’ll eat until near the end of the year. It was a stylish way to go.
A bag of curly kale was picked over, removing large stems, and then blanched. The PSB was trimmed of the thickest stalks to get to spears on a bit of stalk no thicker than your little finger. It too was blanched briefly and drained.
Over the lowest heat possible, four anchovies were melted in a thick slice of melted butter. The best anchovies are the ones packed in salt, but you can get good ones in oil too – buy them in a jar so you can see that the fish have a pink fleshy colour. As you stir the anchovies with a wooden spoon they break up and almost dissolve into the sauce. To this I added three fat cloves of crushed garlic and half a tub of creme fraiche.
The vegetables were tossed into the sauce, and put in an ovenproof dish, topped with a generous amount of parmesan or pecorino. I started them off under the grill (broiler) until the cheese was starting to turn colour. A handful of breadcrumbs were then added and it was finished for ten minutes in a hot oven.
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