This is the time of year when every disenfranchised Canadian hockey fan whose team isn’t in the Stanley Cup finals must decide which is the lesser of the two remaining evils in the championship series. There are plenty of reasons, however, to wish both teams would lose. For the third year in a row we have a Stanley Cup series that pits the old against the new, a Canadian team against an American one, a city in which ice does in fact form of natural earthly causes against a city where by rights Our Game ought to be played on surfboards.
That’s from an article called In Praise of Martin Gerber on some blog called A Nest of Ninnies.
I stopped paying attention to hockey after Guy Lefleur left the Montréal Canadiens to play for some American team. Until today I had no idea which two teams were in the Stanley Cup finals. I’m sure I’ll have already forgotten by the time I go to bed tonight. But this entertaining article by Jonathan Adams makes me almost wish I was a hockey fan again.
I found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the little piece of paper says:
● 2-3 springs of fresh rosemary (chopped)
● roughly ground fresh pepper (more is better than less)
● 1 can of Italian stewed tomatoes, mushed up (19 fl oz / 540 ml)
● 1 can of tomato sauce (no exact measurement, whatever feels right)
● 1 red pepper (chopped)
● 1 red onion (chopped)
● Old Cheddar cheese (enough to cover pasta when grated)
● 1 handful of black olives (chopped or unchopped)
● left-over baked ham (chopped, more is better than less)
● enough cooked pasta to fill at least half a small roast pan (rotini pasta, whatever you have)
● throw everything except the pasta and cheese in the roast pan and mix it up
● dump in the pasta and mix it up again
● sprinkle with grated Old Cheddar cheese and more freshly ground pepper
● bake at 300 degrees F, covered, for about 60 minutes
● remove the cover and bake for another 15 minutes (so the cheese gets slightly crusty)
UPDATE: I changed the cooking time. It’s best to cook it at a not-so-high temperature for awhile so everything cooks and the flavour gets spread out thoroughly. And check the comments — I’ll post photos of the baked pasta I made tonight.
I inadvertently made fun of a mentally challenged person today. I’m going to burn in Hell. Or — assuming my ticket to The Big H was waiting for me already, which is a fairly safe assumption — one of those deeper, more painful inner circles of Hell. (I would imagine The Eagles Greatest Hits CD plays there non-stop.)
How about you? Are you going to hell? Tell me why.
I’m interested because I’d like to know who to avoid once I get there.