Comments on: The Night the Matrix was Sent Out http://telicthoughts.com/the-night-the-matrix-was-sent-out/ An independent blog about intelligent design Fri, 09 Jan 2009 06:31:33 +0000 http://wordpress.org/?v=2.6.3 By: Guts http://telicthoughts.com/the-night-the-matrix-was-sent-out/#comment-156287 Guts Sat, 17 Nov 2007 19:47:19 +0000 http://telicthoughts.com/the-night-the-matrix-was-sent-out/#comment-156287 what the..what a silly movie ..giant rabbits ... i must see it what the..what a silly movie ..giant rabbits … i must see it

]]> By: Joy http://telicthoughts.com/the-night-the-matrix-was-sent-out/#comment-156280 Joy Sat, 17 Nov 2007 17:06:40 +0000 http://telicthoughts.com/the-night-the-matrix-was-sent-out/#comment-156280 Unused Open Thread! Yea! Okay, kiddies. Company starts arriving tomorrow (and picks up through the week, total anticipated crowd numbered at 22 humans and 7 dogs) in anticipation of feasting on Thursday plus leftovers thereafter. Questions may arise as to what, exactly, I am to feed them all BEFORE Thursday. Other than washing windows, cleaning bathrooms and otherwise getting the accommodations in order, I am doing a little planning-ahead preparation for the hungry minions... Will be stocking some canned clams and frozen shrimp along with the T-giving stores, for just this purpose. Here's the lowdown - Will make 2 pounds (2 batches) fresh French Tarragon linguini and freeze for quick-cooking. That's making the pasta dough (2 cup recipe) with olive oil instead of eggs, plus 2 teaspoons my fresh dried tarragon from the garden. Rolled to setting #4 on the pasta machine, cut through linguini attachment, hung to dry until just coil-able and frozen in zip lock bags. Toppings: Nice white clam sauce, easy enough. Also discovered to my absolute delight due to an excess of green tomatoes... <b>Green Tomato Pesto</b> 3 tbsp. Extra Virgin olive oil 3 cups green tomatoes, washed, cored and coarsely chopped 2 cloves garlic, crushed 1/3 cup toasted walnut pieces (I'll substitute my forest-grown hickory nuts) 1/2 cup grated Parmigiano-Reggiano cheese 1/4 cup packed basil leaves (I freeze mine as they come in, so have plenty) 1/2 tsp. salt (to taste) Heat 2 tbsp oil in large skillet over medium high, add chopped tomatoes. Cook, stirring occasionally, until tomatoes begin to brown (~2 minutes). Lower heat to med. and cook until tomatoes are very soft and excess juices have evaporated. Add garlic and stir. Transfer to food processor along with 1 tbsp. olive oil, nuts, cheese, basil and salt. Process into mush. Scoop on cooked linguini and top with boiled shrimp. I figure this might become a holiday favorite around here, something cool to do with green tomatoes other than cornbread-and-fry! What are YOU planning to feast upon this week, prior to the Big One? Unused Open Thread! Yea!

Okay, kiddies. Company starts arriving tomorrow (and picks up through the week, total anticipated crowd numbered at 22 humans and 7 dogs) in anticipation of feasting on Thursday plus leftovers thereafter.

Questions may arise as to what, exactly, I am to feed them all BEFORE Thursday. Other than washing windows, cleaning bathrooms and otherwise getting the accommodations in order, I am doing a little planning-ahead preparation for the hungry minions…

Will be stocking some canned clams and frozen shrimp along with the T-giving stores, for just this purpose. Here's the lowdown -

Will make 2 pounds (2 batches) fresh French Tarragon linguini and freeze for quick-cooking. That's making the pasta dough (2 cup recipe) with olive oil instead of eggs, plus 2 teaspoons my fresh dried tarragon from the garden. Rolled to setting #4 on the pasta machine, cut through linguini attachment, hung to dry until just coil-able and frozen in zip lock bags.

Toppings: Nice white clam sauce, easy enough. Also discovered to my absolute delight due to an excess of green tomatoes…

Green Tomato Pesto

3 tbsp. Extra Virgin olive oil
3 cups green tomatoes, washed, cored and coarsely chopped
2 cloves garlic, crushed
1/3 cup toasted walnut pieces (I'll substitute my forest-grown hickory nuts)
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup packed basil leaves (I freeze mine as they come in, so have plenty)
1/2 tsp. salt (to taste)

Heat 2 tbsp oil in large skillet over medium high, add chopped tomatoes. Cook, stirring occasionally, until tomatoes begin to brown (~2 minutes). Lower heat to med. and cook until tomatoes are very soft and excess juices have evaporated. Add garlic and stir. Transfer to food processor along with 1 tbsp. olive oil, nuts, cheese, basil and salt. Process into mush.

Scoop on cooked linguini and top with boiled shrimp. I figure this might become a holiday favorite around here, something cool to do with green tomatoes other than cornbread-and-fry!

What are YOU planning to feast upon this week, prior to the Big One?

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