It was just browned ground beef with jarred Ragu Parmesan & Romano
variety. Served it with Barilla whole wheat thin spaghetti, which is
about the thickness of most other brands' vermicelli.

He actually gave me a little peck on the tricep on the way to
bedtime. My dearly beloved wife* is tucking him in, and letting him
borrow her precious Ipod. He's going to sleep to John Adams' "On the
Transmigration of Souls." The SLSO played it the first time he
attended (he was 4, but we pretended he was 5). Walking up the aisle
after the concert he exclaimed, "That was awesome!" I think that it's
because of him that I've developed a liking for Adams as well.

* She reads this NG now.

--Bryan

Bobo Bonobo® wrote:
>
> It was just browned ground beef with jarred Ragu Parmesan & Romano
> variety. Served it with Barilla whole wheat thin spaghetti, which is
> about the thickness of most other brands' vermicelli.
>
> He actually gave me a little peck on the tricep on the way to
> bedtime. My dearly beloved wife* is tucking him in, and letting him
> borrow her precious Ipod. He's going to sleep to John Adams' "On the
> Transmigration of Souls." The SLSO played it the first time he
> attended (he was 4, but we pretended he was 5). Walking up the aisle
> after the concert he exclaimed, "That was awesome!" I think that it's
> because of him that I've developed a liking for Adams as well.
>
> * She reads this NG now.
>
> --Bryan

In order to put this 'picture' into perspective, how old is the DS?

Sky

P.S. DS typicals means "dear son" - but the D*-part can have other
connotations too!

P.P.S. Nothing like a faceful of "pasghetti" as a kid <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Mar 29, 11:21*pm, Sky > wrote:
> Bobo Bonobo® wrote:
>
> > It was just browned ground beef with jarred Ragu Parmesan & Romano
> > variety. *Served it with Barilla whole wheat thin spaghetti, which is
> > about the thickness of most other brands' vermicelli.
>
> > He actually gave me a little peck on the tricep on the way to
> > bedtime. *My dearly beloved wife* is tucking him in, and letting him
> > borrow her precious Ipod. *He's going to sleep to John Adams' "On the
> > Transmigration of Souls." *The SLSO played it the first time he
> > attended (he was 4, but we pretended he was 5). *Walking up the aisle
> > after the concert he exclaimed, "That was awesome!" *I think that it's
> > because of him that I've developed a liking for Adams as well.
>
> > * She reads this NG now.
>
> > --Bryan
>
> In order to put this 'picture' into perspective, how old is the DS?

He is 7.
>
> Sky

--Bryan

Bobo Bonobo® wrote:
>
> On Mar 29, 11:21 pm, Sky > wrote:
> > Bobo Bonobo® wrote:
> >
> > > It was just browned ground beef with jarred Ragu Parmesan & Romano
> > > variety. Served it with Barilla whole wheat thin spaghetti, which is
> > > about the thickness of most other brands' vermicelli.
> >
> > > He actually gave me a little peck on the tricep on the way to
> > > bedtime. My dearly beloved wife* is tucking him in, and letting him
> > > borrow her precious Ipod. He's going to sleep to John Adams' "On the
> > > Transmigration of Souls." The SLSO played it the first time he
> > > attended (he was 4, but we pretended he was 5). Walking up the aisle
> > > after the concert he exclaimed, "That was awesome!" I think that it's
> > > because of him that I've developed a liking for Adams as well.
> >
> > > * She reads this NG now.
> >
> > > --Bryan
> >
> > In order to put this 'picture' into perspective, how old is the DS?
>
> He is 7.
> >
> > Sky
>
> --Bryan

Thanks and oh so Precious! What a special memory to treasure and
wait for more of those to come!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sun, 29 Mar 2009 19:23:00 -0700 (PDT), Bobo Bonobo®
> wrote:

>Served it with Barilla whole wheat thin spaghetti, which is
>about the thickness of most other brands' vermicelli.

I like Barilla and I like whole wheat. The problem is that a good
variety of whole wheat pasta isn't easy to find.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>I like Barilla and I like whole wheat. The problem is that a good
>variety of whole wheat pasta isn't easy to find.

Barilla is a good white dry pasta.

For whole-wheat dried pasta, TJ organic is as good as
I've found. But for fresh, whole-wheat, buckwheat, or
whole-spelt pasta, go to Phoenix Pastifico. We just
had their spelt bucatinni. Heavenly.

I find using whole wheat pasta complements the meal,
boosts the protein amount and keeps it from being
too much empty carbs. And it has flavor. It's a win-win.

Steve

On Mon, 30 Mar 2009 07:22:31 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>I like Barilla and I like whole wheat. The problem is that a good
>>variety of whole wheat pasta isn't easy to find.
>
>Barilla is a good white dry pasta.
>
>For whole-wheat dried pasta, TJ organic is as good as
>I've found. But for fresh, whole-wheat, buckwheat, or
>whole-spelt pasta, go to Phoenix Pastifico. We just
>had their spelt bucatinni. Heavenly.

Cool! I hadn't heard of them before. Might even be worth a trip or
at least a side trip the next time I cross the bridge.
http://phoenixpasta.com/
>
>I find using whole wheat pasta complements the meal,
>boosts the protein amount and keeps it from being
>too much empty carbs. And it has flavor. It's a win-win.
>
I should have said "wide" variety. I buy Barilla and Trader Joe's
whole wheat pasta. I just don't find as "wide" a variety of noodles
as I do with white pasta. They've pretty much covered the (basic)
bases, but I'd like to find a short, flat, wide, whole wheat noodle -
something that looks like an extra wide egg noodle.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote on Mon, 30 Mar 2009 11:07:18 -0700:

>> sf > wrote:
>>
>>> I like Barilla and I like whole wheat. The problem is that
>>> a good variety of whole wheat pasta isn't easy to find.
>>
>> Barilla is a good white dry pasta.
>>
>> For whole-wheat dried pasta, TJ organic is as good as
>> I've found. But for fresh, whole-wheat, buckwheat, or
>> whole-spelt pasta, go to Phoenix Pastifico. We just
>> had their spelt bucatinni. Heavenly.

> Cool! I hadn't heard of them before. Might even be worth a
> trip or at least a side trip the next time I cross the bridge.
> http://phoenixpasta.com/
>>
>> I find using whole wheat pasta complements the meal,
>> boosts the protein amount and keeps it from being
>> too much empty carbs. And it has flavor. It's a win-win.
>>
> I should have said "wide" variety. I buy Barilla and Trader
> Joe's whole wheat pasta. I just don't find as "wide" a
> variety of noodles as I do with white pasta. They've pretty
> much covered the (basic) bases, but I'd like to find a short,
> flat, wide, whole wheat noodle - something that looks like an
> extra wide egg noodle.

You know, I can't tell much difference between regular and whole-wheat
pasta. I have to also admit that colored pastas don't seem to have
tastes worth the exra cost and the colors fade when cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

sf > wrote:

>(Steve Pope) wrote:

>>But for fresh, whole-wheat, buckwheat, or
>>whole-spelt pasta, go to Phoenix Pastifico. We just
>>had their spelt bucatinni. Heavenly.

>Cool! I hadn't heard of them before. Might even be worth a trip or
>at least a side trip the next time I cross the bridge.
>http://phoenixpasta.com/

>>I find using whole wheat pasta complements the meal,
>>boosts the protein amount and keeps it from being
>>too much empty carbs. And it has flavor. It's a win-win.

>I should have said "wide" variety. I buy Barilla and Trader Joe's
>whole wheat pasta. I just don't find as "wide" a variety of noodles
>as I do with white pasta. They've pretty much covered the (basic)
>bases, but I'd like to find a short, flat, wide, whole wheat noodle -
>something that looks like an extra wide egg noodle.

Then Phoenix is what you want. You go to their location in
Berkeley, tell them which pasta you want, and they ask you how
wide you want it sliced. I often get the pappadelle (sp?) width --
about one inch. They might even do "randomati" for you -- various
widths mixed together, which is fun.

Steve

On Mon, 30 Mar 2009 18:19:51 GMT, "James Silverton"
> wrote:

>You know, I can't tell much difference between regular and whole-wheat
>pasta.

I can tell the flavor difference, it's the same difference as between
brown and regular rice. Whole wheat pasta has more going for it than
taste - but I'm not a health nut, I just live with someone who has to
be heart smart from now on.

>I have to also admit that colored pastas don't seem to have
>tastes worth the exra cost and the colors fade when cooking.

After being greatly disappointed the first time I cooked a colored
pasta for the color, I quit. But I'm wondering how the fresh lemon or
maybe spinach pasta tastes when not over powered by a heavy sauce?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 30 Mar 2009 18:20:54 +0000 (UTC),
(Steve Pope) wrote:

>Then Phoenix is what you want. You go to their location in
>Berkeley, tell them which pasta you want, and they ask you how
>wide you want it sliced. I often get the pappadelle (sp?) width --
>about one inch. They might even do "randomati" for you -- various
>widths mixed together, which is fun.

How cool! I've never been to a place that custom cuts pasta for you.
LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West