With our final push to the end of the semester and reading period quickly approaching, I figure that we need an easy dish to make for this week. So, let’s head back to the Mediterranean, make everyone’s favorite carb and spice things up a little bit with a sauce inspired by the world’s oldest profession!
Did you know that in the 12th century, doctors prescribed those with illnesses broth made from bone marrow and chicken fat? Truly, the more things change, the more they seem to stay the same!
Soup is one of the least time intensive and most low effort big-batch meals that humanity could come up with.
I love pasta. Maybe not as much as my roommate (shout out to Diego, @lordofpasta on most platforms), but as both an ex-lineman on the football team and a current Italian, pasta is the fuel that keeps me going.
Bread: it’s a scary subject. There is so much that can go wrong during the process of making it—enough that many bakers stay away from it entirely, never again attempting to battle the yeast. So yeah, it’s a pretty tough part of anyone’s culinary arsenal.
Picture this: you’re trying to impress someone you really like by treating them to dinner. It could be your parents, that guy on the floor above you, Doug from the Moulton dining staff or even your grandma!