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The Illustrated Man's Garden-fresh Pasta

No more store-bought sugarcoated spaghetti sauces for me. Doctor's orders. Try this instead. It is the simplest of sauces and you get your meat-fix from the zucchini. Eggplant is even better, but for this recipe I used zucchini because anyone can grow zucchini.

3 cloves garlic, minced
1 onion, minced
2 T olive oil
1 T mixed fresh herbs…basil, thyme, marjoram, oregano (any combo you like)
1 large can stewed tomatoes
angel hair pasta
I medium-sized (toward small!) zucchini cut into ¼" slices
Flour
2 eggs, beaten
salt and pepper

1. Place the first four ingredients in a skillet and sauté the veggies until clear but not browned.
2. Smash the tomatoes in your hand and add to the skillet. Simmer.
3. Place water on to boil for the pasta.
4. Dredge the zucchini slices in the egg yolk, then in the flour. Place on griddle. Repeat with all of the slices. Brown on both sides.
5. Cook pasta.
6. Serve by placing a pile of pasta on each plate. Add sauce. Then give each guest at least 4 zucchini slices.
7. The Illustrated Man does another version of this recipe. Omit the tomatoes and use Portobello mushrooms and a dash of white wine instead. Yummy either way!


Rebecca's Totally Tasty Chicken Dinner

If you know you will have a busy day tomorrow, make this up tonight. It's chicken and veggies placed in a big Ziploc baggie to marinate overnight. This is soooooo good my mouth is watering just thinking about it, and I don't really even like chicken!

3 boneless, skinless chicken breasts
2 lemons, quartered
1 6" sprig of rosemary (or the equivalent)
3 T olive oil
salt & pepper, to taste
2 cloves garlic, chopped
3 russets, peeled and quartered

Place all of the above into a big baggie. Squeeze the lemons, then toss in. Zip it closed and smush it around so the meat and veggies (you can add carrots too!) are coated with the lemon/oil mixture. Place in frig overnight.
The next night pour out everything onto a baking pan. Bake at 425 degrees for 1 hour.
Tell me how much you LOVE this!

Castro Veranda Steak

The Story of Meats

There is an old medical or psychological or holistic theory that you are what you eat, that you take on the qualities of what you eat, that you become what you eat. I proscribe to this idea wholeheartedly.
I hate chicken. Chickens are mean (they peck at you) and they are cannibals (no joke.) and when you take chicken out of the package it is slimy. Yuck! Put on plastic gloves! Then top it off with the potential salmonella problem. Chickens are all diseased up because they are raised in brooder batteries where they barely have room to turn around. (That's capitalism at it's finest.) Forget free-range chicken. Still slimy. So if you eat chicken you are basically eating poison meat. Don't do it!
Now the pig, the plump pink grunter, gives us tasty meats…ham, pork roast and BACON! Yum! The taste comes from fat. You can't eat a lot of pork all of the time or you will end up like a pig big and growing bigger. They live in mud (which is okay because I garden, so I do too.) because they don't have sweat glands and they need to keep cool. In fact I once heard that a pig can become so fat that his eyes close. I think pigs might be cannibals too. (Did you ever see "Motel Hell?") Still eat pig just do it only occasionally and don't worry about trichinosis. My friend contracted this now-rare disease (parasites get into your muscles) and it only took a number of years to recover from. Just ALWAYS cook pork well-done.
Lamb is great, but if you aren't Mediterranean don't mess with it. You might end up buying mutton and that stinks horribly and tastes worse. Eat lamb out.
A steer gets to wander aimlessly over thousands of acres grazing away, drinking from those little well things, and wandering some more. For his whole life really, until he is put on a semi and taken to the slaughterhouse. He has a great life.
I love road trips and wandering too so I think I match up with a steer. Give me beef. Yummy! Oh and give me dairy from the cows. I love cheese too! Beef and cheese. Cheese and beef. What more could you want?

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