Thanks :) I talked to her over the phone today and she sounded better.
BobPods FTW! The one I had before (a first generation shuffle) was called Precious. It died on me after almost 3 years. I still keep it in my drawer because I was very attached to it (it was my graduation present).
I know Freeindie.com! That site is awesome :D I'm going to check out that comm, tho.
You know DetektivByrån?!?! OMG I LOVE YOU! I thought I was the only one who listened to music box/glockenspiel/chimes kind of music! *hugs you tight* Thanks for the recs :D
And now, on to the recipe! Since I'm Italian, I'm going to give you the recipe of a typical Italian dish :D
Spaghetti alla Puttanesca doses for 4 people:
* 400 g. spaghetti * 250 g. tomatoes (the best ones are the San Marzano kind: they're oblung in shape and are the best kind to use for making sauce) * 150 g. pitted black olives * 2 garlic cloves * 1 spray of parsley * 1 sp capers * 5 salted anchovies * extra-virgin olive oil and salt
Clean and mince the garlic and dice the anchovies. Parboil the tomatoes, take out the seeds and dice the tomatoes. Wash the parsley and mince it.
Fry lightly the garlic and the anchovies in a pan. When the garlic turns golden, add the olives, the capers and the tomatoes. Let it simmer for some minutes.
Cook the spaghetti and strain them when they are just slightly firm.
Add the sauce and sprinkle the parsley over the dish.
no subject
BobPods FTW! The one I had before (a first generation shuffle) was called Precious. It died on me after almost 3 years. I still keep it in my drawer because I was very attached to it (it was my graduation present).
I know Freeindie.com! That site is awesome :D I'm going to check out that comm, tho.
You know DetektivByrån?!?! OMG I LOVE YOU! I thought I was the only one who listened to music box/glockenspiel/chimes kind of music! *hugs you tight* Thanks for the recs :D
And now, on to the recipe! Since I'm Italian, I'm going to give you the recipe of a typical Italian dish :D
Spaghetti alla Puttanesca
doses for 4 people:
* 400 g. spaghetti
* 250 g. tomatoes (the best ones are the San Marzano kind: they're oblung in shape and are the best kind to use for making sauce)
* 150 g. pitted black olives
* 2 garlic cloves
* 1 spray of parsley
* 1 sp capers
* 5 salted anchovies
* extra-virgin olive oil and salt
Clean and mince the garlic and dice the anchovies. Parboil the tomatoes, take out the seeds and dice the tomatoes. Wash the parsley and mince it.
Fry lightly the garlic and the anchovies in a pan. When the garlic turns golden, add the olives, the capers and the tomatoes.
Let it simmer for some minutes.
Cook the spaghetti and strain them when they are just slightly firm.
Add the sauce and sprinkle the parsley over the dish.