Monday, August 21, 2006

Ravioli Night: Konglish edition

Charles will be putting up what he calls "my [i.e., his] side of the story," but in the meantime I thought I'd entertain you with a Konglishy rendition of what it's like to make ravioli from scratch. Charles is a formidable cook, and as I had never made ravioli before-- let alone decent pasta-- this was an educational experience for me.

The following sequence of 29 photos has been divided into three sections: (1) ravioli-making, (2) the "prequel" (in which you will see a bit of what I went through to make the meat sauce that topped the ravioli, and (3) a "sequel" that depicts a little bit of insanity just for Charles, who couldn't believe that I'd actually eat large chunks of Parmesan cheese.

One thing my narration forgot to mention is that Charles also baked his own excellent bread for the occasion. Fresh vegetables came from his family's garden, right there on his property, and the excellent veggie dip was crafted by Charles's lovely wife.

Without further ado, then... on with the Konglishie!


PART ONE: RAVIOLI-MAKING







































































































PART TWO: THE PREQUEL (SPAGHETTI SAUCE)































PART THREE: THE AFTERMATH (DEATH OF THE PARMESAN CHUNK)




























_
at

No comments:

Post a Comment

READ THIS BEFORE COMMENTING!

All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.

AND A NEW RULE (per this post): comments critical of Trump's lying must include criticism of Biden's or Kamala's or some prominent leftie's lying on a one-for-one basis! Failure to be balanced means your comment will not be published.