Ahh, it's the famous San Switcha di Kindlo. Why didn't I recognize it before?
This illustration presents a plan and an elevation of Palladio's Villa La Rotonda, just outside Vicenza. The design is for a completely symmetrical building with a square plan around a central circular hall with a dome. Each of the four facades has a portico.
On a whim, I bought 2 lbs of mussels this evening. I made collard greens to go with it, but my wife (I am totally blaming her for this, justified or not) distracted me, and I screwed it up. The chicken stock dried up and I burned the greens into a bitter mess. Into the garbage! However, the main course was, well, freaking delicious. Started with about 1/4 lb of ho-made bacon, cut into lardons. Fried those up in olive oil; when crisped, I added 1/2 stick butter and shallots, and eventually a few cloves of minced garlic. Then added about 1/2 bottle of ho-made Pinot Gris/Viogner and 2 lbs of Prince Edward Island mussels. Served this over linguine, and it was divine. Washed down with a bottle of ho-made Pinot Gris/Viogner, and then supplemented this with ho-made straight Pinot Gris. We topped off our tanks with leftovers from the on-going winemaking, viz., some sloppy seconds from the Syrah, and some press wine from the first run of the Syrah.
Pictures or it didn't happen @sour_grapes !
If I had a dime for each time I forgot to take a picture, I would be rich!
Kind of wet and nasty and a bit windy tonight, so we went for "easy" and cooked inside. Grilled cheese for some (made some ho-made turkey and rice soup for my Son), and leftovers for others (some fried Tilapia, turkey and mashed taters, etc). I was in the mood for pasta, and my wife "won" a wine and cheese basket a couple of weeks ago, that included a dried Italian sausage (Boars Head brand), so I decided on a quickie pasta dish. Onion and red pepper (sweated) in olive oil, diced maters, garlic, oregano, sliced sausage and a little chicken broth to help make a sauce out of the tomatoes. Some farfalle pasta and finished with a cup or so of grated parmesean cheese. Very simple and quick but also quite delicious. And I took the time to take a picture, because youzes are all worth the time!
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Hey, You can't use that word! Only we from New Jersey can use that word!
LOL
We git lot's of you-ins (uins or uinz) from our Ball-tee-more friends to our south.Yous guys don’t need argue. I’ve lived on both sides of the river, and yous don’t realize how much youzes slang changes section to section. It’s when y’all head out to Pittsburgh when all yinz slang takes a drastic turn.
Yous guys don’t need argue. I’ve lived on both sides of the river, and yous don’t realize how much youzes slang changes section to section. It’s when y’all head out to Pittsburgh when all yinz slang takes a drastic turn.
We git lot's of you-ins (uins or uinz) from our Ball-tee-more friends to our south.
Just don't get too close to them, you might catch the quinsy if you don't be car-full 'bout you prox-siminy to them all (there now could be added to the sentence if you relocated from Lancaster County to Bal'more).Perfectly put!
I actually did not know that people from Bal'more said "you-ins." Learn something new every day!
Just don't get too close to them, you might catch the quinsy if you don't be car-full 'bout you prox-siminy to them all (there now could be added to the sentence if you relocated from Lancaster County to Bal'more).
We git Bal'more, Ball-tee-more, and Ball-moron around these parts...
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