#sugo 3 hours

[tact-and-impulse]

Shinkane Week 2024 Day 3

@shinkaneweek, it's the last part of this AU! (For now, at least.) I'm glad readers have enjoyed it as much as I've loved writing it, and I have more surprises in store for the rest of the week! 💖

Prompt: Time

Akane still remembered when she last saw the Bloodhound. He had ripped off his mask, frustrated that the Ghost, the elusive Makishima, was sowing chaos unchecked. She held the elevator door, utilizing the best of her cultivated persuasion. She wasn’t so eloquent then, her words clumsy but earnest enough.

“Kougami-san, will you always be a hero?”

“Ah.” But he had averted his gaze.

***

The attack was timed with the celebration’s climax. Akira had been taken into custody only an hour before, and although Kei was nearly brought to tears and Arata beamed, the man’s blank expression had concerned the rest of them. He was kept under close watch, or so they thought, when a certain man offered to guard his cell. The omniglot Yabuki was an admin now, but he had worked overseas in the past. It explained the footage of his pistol shot on Akira, who responded in kind with a hidden blade.

Headquarters was locked down too late to prevent Akira’s escape, or for anyone to resuscitate Yabuki. Emergency use of Dominators was granted to the Bureau combat division. Akane sternly delivered the orders. “We capture Akira Ignatov alive. This is a priority.”

They moved up the floors, Ginoza leading the way. Some of the shortcuts that had been used were sealed off, and as he forced them onto slight detours, he warned. “The implant has to be removed from Akira, or he’ll be judged as he is now.”

“I agree. Karanomori-san, did the scan identify where it is?”

“Oh, you’re not going to like this.” Through the comm’s display screen, she made a construct, lighting up the temporal lobe. Behind her, Hinakawa frantically shook his head.

It wasn’t promising, and they reached the door to the roof just as the fireworks boomed. They were met with a hail of bullets from brainwashed thralls. Mika’s aura bloomed to shield the group, but her power had a finite limit against gunfire. Sugo lobbied psychic bolts in retaliation, and Kunizuka rolled her sound grenades, the concussive blasts stunning some of the enemies.

Akane took aim with the Dominator. Low Crime Coefficients, as expected. Until there was a lull in the assault, close combat wasn’t possible. And to her disbelief, time was up. A higher-ranking combatant cracked a rifle end against Akira. He was brought to his knees, the gun pointed at his head.

Electricity sparked, disassembling the artillery. Two figures rose from the darkness, illuminated by a brilliant pyrotechnic flare. While the man in black had controlled strikes perfectly familiar to Akane, the woman in olive green became stronger and faster with each opponent taken down.

Akane and the others joined the fray. The Dominators had remained intact, powered by psychic energy. And when she heard the call for a little help, it only confirmed her notion of who else was present. Saiga was pulled up by his dangling rope, and the technopath pressed his fingers to Akira’s bloodied hairline, disabling the implant.

When the last had fallen to a kick from Ginoza and the final chip was rendered inert by Saiga, the two factions warily regarded each other. Mika seethed. “What are you doing here, you mercenaries?”

Hanashiro shrugged, unfazed. “We’ve been tasked with bringing this youngster back. A classified assignment, I’m sure you understand.”

“Even if he wasn’t in control, he’s responsible for a death.” Sugo replied.

“And there’ll be countless more, if we don’t leave with him.” Saiga regretfully said. Was that why he had come out of retirement?

Akane stepped forward. “No one is so valuable that they cannot answer to the law.”

However, Kougami blocked her path. He loomed over her, his eyes glimmering under the mask. Hazily, she wondered; if she opened their bond now, what thoughts would flood in? Barely above a whisper, he reminded her. “Not while Sybil exists.”

Her breath caught. And in that second of hesitation, they made their move.

“Take care, Kei.” Akira offered a bitter grin, then jumped off the building. Hanashiro followed, Saiga unceremoniously dragged along.

Kei futilely sprinted after, Arata grabbing his waist. Mika, burning like a sunset, gave a cry and lassoed both of them. “No, you don’t!”

The city lights wavered, Hanashiro’s blond hair fluttering as she climbed into an invisible stealth aircraft. Saiga was glimpsed within, opening a medical kit for a pained Akira. Then, who was the pilot?

Kougami launched his grappling hook, and despite the looks that he received from her and Ginoza, he was stoic. “The General is out there. It’s not the end.” Then, he flew through the air, to another escape. Akane watched him disappear, unsatisfied as ever.

“He always does this.” Ginoza protested. “Damn him, he hasn’t changed and it’ll be the same story all over.”

“Maybe. But until the next time…” She echoed. Holding her head high, she turned to face her Bureau, the city stretching behind them. “Our work hasn’t finished yet. First, let’s take these people into custody. Next, determine who’s still trapped in lockdown…”

***

Akane’s hands nervously smoothed over her skirt, the girlish design of her cherry-colored outfit. She’d have to get used to it, along with the name of Lady Justice. The Bureau had welcomed her into their ranks, and she hoped she wouldn’t disappoint them. Although the group was treated with equal measures of subdued respect and trepidation, she was ecstatic to learn of her acceptance.

Her first day was disastrous, witnessing a psionic fight up close. Crackling energy, words spat like curses, effort and strain to win a battle of the minds. And then, she succumbed to a telepath’s classic temptation, controlling the behavior of someone else. She was certain the Bloodhound would reprimand her, his handsome face severe and foreboding. But instead, Kougami had smiled. He said he had faith in her.

From that moment on, Akane knew she wouldn’t regret being a hero.

[fuckkbrunch]

Final two! Can't believe we made it.

Yet another one where I spent an entire year looking for the protein. After I had so much trouble finding veal, I don't know why I thought I could find wild boar.

On my initial google search, I found a butcher over an hours drive from me. Their website claimed that they've been serving my region since 1990 and they regularly carried wild boar. I was ecstatic...until I saw the tiny red font telling me they've been permanently closed down. For fucks sake. As a last ditch attempt, I tried asking around if anyone knew someone who hunts wild boar, but to no avail.

So, regular old pork shoulder it shall be. This is the same block of parm that I bought in January 2024 to start the book with. It's a little dusty looking, but it'll do. Pretty simple recipe, though I wasn't looking forward to trying my hand at homemade pasta again.

First instruction is to cut the pork into 1 centimetre cubes to sear. That's so fucking small! I've never cut pork so small before. Then on to searing each piece with decent spacing. Luckily, even though this took a ton of batches, my fond at the bottom didn't burn.

Tony says to put the pork back in the pot, then add the onion, garlic and rosemary. I added the onion and garlic before the pork, so that I could incorporate the fond much easier. Once the pork is back in, add white wine. Tony specifies a certain Sardinian wine, which - unsurprisingly, I can't buy here. So I got an Italian chardonnay. Cook that for 3 hours.

Warm water with some salt dissolved in it. Pile of semolina. Worrisome pasta time. At least this one is egg less, so it's mildly less intimidating than my bad attempt at ravioli sheets a couple months back.

This one was fully by hand, and came together much easier. I kept wetting my hands occasionally while I was kneading it for over ten minutes until the dough was pretty smooth.

Very satisfying, the board got that clean all on its own from the kneading and wetting process. Rested in saran wrap for a half hour. At that point it was surprisingly smooth and rolled out into ropes easily. Chopped into 1cm pieces and rolled on a fork. Tossed onto a semolina dusted pan.

Gnocchi style. Some of them are kinda...rustic looking, but they all cooked evenly.

Seasoned with only salt, no pepper. With such small pieces of pork, this came out with a similar mouth feel to canned tuna. Bit weird, not sure if I like it, texturally.

Pasta boiled for 8 minutes, then tossed in the "sauce", which is just pork. Delicious pork.

| Malloreddus with Wild Boar Sugo |

Taste is a 3 out of 5. It's good, but I liked the leftovers better with rice.

Difficulty is a 2 out of 5. Same method as making stews and and braised dishes.

Time was 4 hours, give or take.

I had fun making the pasta this time. It was nice and fresh with a good bite to it, so I think I'm going to use the rest of my semolina to make a different type of pasta in the future.

[bjfinn]

MY MOTHER'S MARINARA SAUCE

Marinara sauce seems to be an Italian-American term -- in Italy, the closest thing to it is sugo di pomodoro, a sauce made with fresh tomatoes, onion, garlic and basil. This is a recipe my mother got from an Italian neighbour in the '50s, before I was born.

I'm using tinned diced tomatoes (no salt added), because using fresh tomatoes in Canada in December??? I think not! 😆

I've got a medium onion, diced, 3 cloves garlic, minced, ½ tsp dried chilli flakes, 2 tsp mixed dried Italian herbs, 1 tsp salt, and ½ tsp black peppercorns, freshly ground (tip: don't buy ground pepper -- you don't know how long it's been sitting around, and it has no flavour, just heat), and 2 tbsp extra virgin olive oil.

In a wide saucepan over medium-low heat, combine the onion, garlic, chilli flakes and olive oil; cover and let sweat for 5-10 minutes until the onion is translucent.

Then add the mixed herbs and the diced tomatoes -- pour a bit of water into the cans to get out the last bits of tomato, and add that to the pan as well.

Raise the heat to medium and bring it to a simmer, then reduce the heat to medium-low again and just let it cook, stirring occasionally.

After about 20 minutes, use a potato masher to break up the tomatoes -- you don't want them completely smooth, just very small pieces.

Continue simmering, stirring occasionally, for a couple of hours until the sauce is thickened to your liking. Season to taste.

I consider this a "mother sauce", endlessly adaptable. Want to make an arrabiata? Mix in some diced roasted red pepper and more chilli flakes. Looking for an amatriciana? Fry up some chopped pancetta/guanciale/bacon and toss it in. Want a quick way to make bolognese? Add a cup of this sauce instead of plain tomatoes. Feel like homemade pizza? Use this instead of store-bought pizza sauce (just add a good amount more of dried oregano).

Buon appetito!

[girlintheredapron]

Join me for dinner: Monday

Hello friends! Today husband and I are making:

Fusilli con Sugo di Agnello

Pasta with a lamb sauce/ragu

Ingredients:

Approximately 2 cups tomato sauce (we used an entire bottle of tomato passata)

4 tablespoons olive oil

1 small onion finely minced

1 carrot diced (confession: we didn’t use this. I’m sorry Nonna. We mean no offense)

2 tablespoons minced parsley (they say flat leaf. I used what the store had available)

1 bay leaf (we used two)

1.5 pounds very lean lamb from the shoulder (we used lamb shoulder chops cut into bit sized portions)

IF YOU CANT FIND LAMB YOU CAN USE CHICKEN

3/4 cup dry white wine (if wine is not an option I recommend broth. Preferably beef in this case)

Salt and pepper to taste

4 quarts water

1-1.5 tablespoon salt

1/4-1/2 teaspoon red pepper flakes

4 tablespoons grated pecorino cheese

In a large pot, preferably clay pot or enamel pot, heat up the olive oil. Add the onion and carrots and saute until soft and translucent. Add the parsley and bay leaf. Make a well in the middle and add the meat. Once browned, add in the white wine and crank up the heat to evaporate it to almost nothing. Add in the tomato’s sauce, cut the heat to low and simmer for about and hour to 90 minutes. Season with salt and pepper to taste.

Cook your pasta al dente. Toss it in sauce. Serve it up and top with cheese

Enjoy

Pics:

Husband!

Sauce after the white wine was added

Gotta let her simmer for another 50 minutes

Messed up in the middle. Added a bit of water because it was looking a little low. Forgot about the pasta water that’s added when the noodles are mixed in. 😬

Mixing in the pasta. Smells delicious

Family platter

My plate before I added a small child’s worth of cheese

Thoughts:

Delicious of course. Would probably do the following for next time:

Use a premade marinara sauce like RAOs. I didn’t Zhoosh it up enough and I’m taking an alka seltzer as I type this out

Either try the chicken next time or marinade the lamb in a red wine vinegar marinade. The lamb sold over here is definitely gamey and that flavor still crept through all the way to the end

Trust the dang process and don’t play god with the water

[criticaldesign-turbo]

Conceptual Sample - Furniture

“The Cia-Chair designed for plants first and humans second” by Alice Hultqvist, Emelie Sjöberg and Linnea Nilsson

https://www.yankodesign.com/2024/03/21/this-chair-allows-plants-to-grow-on-it-and-puts-nature-before-human-needs/

Critical Planet-Centric Design: The Chia-Chair prioritizes plant life over human comfort, symbolizing a shift towards respecting nature. The idea is to let the plants be the main users of the chair, and humans are just visitors. The designers emphasize that humans should approach it with respect, recognizing that it’s a living thing. They acknowledged that throughout the last century, humans have prioritized their needs at the expense of nature and wildlife, leading to severe consequences. The Chia-Chair, therefore, serves as a symbolic gesture, aiming to redress the balance by placing the plant at the forefront and demanding reciprocity from its human users.

2. “Aufstehhilfen” der Wiener Linien

Hostile Design: In general “hostile design” refers to objects in public spaces that tend to disadvantage specific vulnerable groups. It refers to the design of objects in public spaces that, through their design, materials, or composition, enable certain actions while preventing others. What's unique about them is that there doesn't necessarily need to be a direct sanction; rather, the nature of the objects or space dictates how we can or cannot act. For example, Wienerlinien has a metal bracket in the middle of the benches, which leads to preventing someone from lying there and eventually sleeping. 3. “DRM chair” by Les Sugos

Th DRM chair is a piece of furniture that self-destructs after 8 uses. After eight people sat on it, a lick of smoke starts to come from the joints. The joints then melt down and the chair falls into a pile of parts, The DRM chair was created over the course of 48 hours for a global project called “The Deconstruction”. The Deconstruction is described as "a game about re-thinking the world as we know it, taking it apart, making a few adjustments, then putting it back together a little awesome-er." Teams participate by thinking up and building projects in a short time frame. I find it quite interesting to think about how it would be that Furniture only has a limited amount of uses.

4. “The Uncomfortable” by Katerina Kamprani 

A collection of everyday objects that have been intentionally redesigned to be impractical. The works intend to challenge assumptions about the functionality and purpose of common objects, and to encourage us to rethink our relationship with the world around us. Its not really furniture but I count in the same category of like everyday objects, like furniture is.

5. “Disposture chair” by Jessica Ross, Emily Wallace and Cathrynn Healy

The curved sections of the chair make it impossible for users to find a comfortable seating position, whether sitting on the chair, or resting on the floor and leaning against it. The team researched the long-term impact of prolonged periods of sitting, often experienced by office workers, but initially struggled to find a solution.

"In experimenting with different bodily angles and shapes we found it difficult to come up with the 'perfect' sitting angle," Ross said. After coming to the conclusion that "there is no such thing as a comfortable chair", the team decided to create a seat that would be deliberately awkward for people to sit in. "By forcing the user into this 'C slump' right from the moment they sit down allows the user to recognize how uncomfortable and damaging it can be to the body," Ross explained. I like the approach of critically rethinking and making people aware of sitting too much, like we all do, based on jobs etc.

[viper-motorsports]

Claiming pole position after a rain soaked qualifying for the 2021 Sugo Super Taikyu 3 Hours, the N°31 Lexus RC F GT3 managed a fifth place finish for apr Racing.

[vilcade]

vilcade.exe has stopped responding

[dayuwritings]

Paraiba Tourmaline Sacrifices (Part 3)

Rating: Young Adult/YA

Fandom: Psycho Pass

Relationship: Ginoza Nobuchika/Shimotsuki Mika

Characters: Ginoza Nobuchika, Shimotsuki Mika, Frederica Hanashiro, Kei Mikhail Ignatov, Shindo Arata, Kougami Shinya, Sugo Teppei

Language: English

Part: 1, 2

________________________________________________________

It’s been almost one hour and Shimotsuki can’t bring herself to sleep. Why the hell he invites her here anyway? She questions herself. They really don’t even have a deep talk, and the room has been dead quiet since their last conversation. If Ginoza treats her as a colleague, at least they can talk about their respective job. But all she did was taking a bath and had a dinner. Refuse to immerse too deep into her thoughts, Shimotsuki gets up from his bed and walks towards the living room where Dime is now far into its dreamland. She turns on her device and begins to search about Hidaka Corporation. The corporation has a lot of subsidiaries which focused in media production, virtual game, fashion, and jewelry. It was found that the members from the black market smuggling their products through Hidaka Jewelry’s subsidiary. Through their annual reports for the past three years, these black market’s products aren’t included within the reports. Which means, either they didn’t use any of Hidaka’s product as disguise or the report has been manipulated. No other employees except the suspect of Ranuvitha’s murderer show any odd change in their crime coefficient numbers. But of course, the suspect cannot work by himself.

“Wait, didn’t Ginoza-san mentioned that the Ministry of Foreign Affairs has the data of Japanese citizens who works under Hidaka Corporation and connected with the black market?” she murmurs. Then why their crime coefficient shows a fine numbers?

“I need to contact inspector Kei and Arata about this…” she says as she calls upon both Inspector Kei and Arata.

“Inspector Kei and Inspector Arata-“

“We knew you will call us, Chief” Arata says, the screen shows his face and Inspector Kei driving beside him.

“Then I presume you already know what to do?”

“Yes. We’ve rechieved the data from Kogami-san. Now we are going to Akeichi Suzunohara house for interrogation with our enforcers” he answers.

“Do you think he will open the door to you at this hour?” Shimotsuki sighs, she’s preventing herself from yelling.

“He will. Because me and Kei actually got this” Arata shows an old-fashioned mobile phone.

“What is that?”

“As you can see, Chief. It’s an old phone made from outside Japan. It’s not registered within this country, we’ve asked Karanomori-san about this too. Though, we don’t know exactly which country produced it. But definitely not Japan-“

“Okay, okay. What did you found there?”

“His last message with the suspect” Kei answers and Arata continue to smirk,

“Oh by the way, we actually send a message to him telling that we found his phone without informing that we are from MWPSB”

“Good- wait, NO! what are you guys plotting!-“ her call gets forced off. No wonder he’s very confident that they will meet him at this hour.

“Those two are very energetic don’t you think, kanshikan?”

“What are you doing?” she asks him. She feels quite bad for waking him up from his sleep.

“Hiding such a thing like that from The Ministry of Foreign Affairs when we asked for the evidences from MWPSB. Quite cunning, aren’t they?” he says with a scoff while walking towards her.

“The Ministry of Foreign Affairs has nothing to do with Akeichi Suzunohara” she snaps and glares at Ginoza at the same time.

“Debatable” he answers with a chuckle.

“But you seem not trusting them enough” he adds.

“I am confident enough with my men and their capabilities”

“Even the enforcers?”

“I can make sure of that” she smiles confidently.

“You have changed, kanshikan…” Ginoza says, almost inaudible.

“I told you to not call me that!”

“Then,” he pauses and continue, “Shimotsuki…”. Hearing her name coming from him makes her cheeks red, she doesn’t know what to reply. Ginoza sees her awkward face and let out a laugh. He takes more steps forwards, and sit beside her. Shimotsuki stays frozen.

“Thank you for staying tonight. Shimotsuki” he whispers on her right ear while snuggling his face onto her neck.

“Wha-“ Shimotsuki tries to protest , but Ginoza quickly shuts her by kissing her neck gently and letting out another chuckle.

“Let’s stay like this till morning rather than being separated, shall we?” he whispers. And Shimotsuki getting even more confused with their relationship.

To be continue

(Note: I’m very sorry for taking so long for the third chapter! I’ll now try to update every week. Thank you for your understanding)

[kallikrein]

I'm too shy to show myself but I'm glad I gave you some motivation. Don't force yourself to be more active your content is worth waiting for <3

NONNIEEEEE SHOW YOURSELF OR I WILL HIRE AN INTERNET TECHIE THINGY BCOS I LITERALLY CRIED FOR A GOOD HALF HOUR CUZ YOU ATTACKED MY HEART IN A REALLY TEAR-JERKING WAY OMG /j LYMSKJSKSJS (ask sugo she’ll tell you i’m being a crybaby rn) PLS I SHED A TEAR FOR REAL ?!?!?! i’m such a wimp i tell ya

i wanna post my unpublished drafts but whenever i ~proofread~ it, it seems ‘wth is this this is so ewww’ lmgkdksks but my ideas are a real banger in my head lmao i’m really so sorry for being inactive ;-;

[koteshimi]

How to make Genovese pasta/ Fusilli. ジェノベーゼ パスタの作り方

It takes time to make but it's easy and delicious. Healthy with lots of vegetables and red meat. ·Genovese recipe /Sugo alla genovese One carrot. One piece of celery. About 5 onions (1kg) 50g bacon About 650g of beef lean 100cc white wine salt Parmigiano I recommend Penne rigate or Fusilli for pasta. ·procedure Cut the vegetables into pieces. Cover the vegetables and meat and cook over low heat for 3 hours. Cook for 1 hour without lid. Combine with pasta. 

日本だとジェノベーゼはバジルで緑のスパゲッティ だけど、もともとはこの茶色の肉タイプ。 genovese（ジェノベーゼ）で検索して（世界的視野でみると）今回の肉タイプがたくさん出てくる。 作るために時間はかかるけど簡単で美味しい。 たくさんの野菜と赤身肉でヘルシー。 ・レシピ ニンジン１本。 セロリ１枚。 玉ねぎ約５個（１Kg） ベーコン５０g 牛肉約６５０g 赤身 白ワイン100cc 塩 パルミジャーノ

[thewritetofreespeech]

May I request a Teppei Sugo x girlfriend one shot?

Teppei and his girlfriend have been together for some years. He is still a latent criminal but he works for the Ministry, his rights are different from the one’s of a normal citizen. His girlfriend knows that he would like a family even if he doesn’t know if he can due to his status.

Teppei has recently returned from a difficult mission and he is walking with his girlfriend at the beach. She is strange and she seems nervous so he gets worry that something is wrong. But then she asks him to marry her in a sweet way, without a ring but still cutely.

She knows that the future with him is not clear due to his status but she wants him to be her husband, now and always.

Thank you so much <3

The sea air felt nice. It had been years since Teppei had been to a beach. Not since Nago. But before that he had always liked the beach as a kid and then young man. Playing in the waves. Walking in the sand. He thought this would be a nice break, since he got back, but it seemed [Y/N] wasn’t enjoying it. “Everything alright?”

[Y/N] blinked out of her thoughts and looked over at him. “Hm? Oh, yes. Fine.” Teppei wasn’t convinced.

Lately she had been acting odd. Jumpy and distant. At first he thought it was just a fluke but the longer it went on, the more Teppei was sure what was coming. She wanted to break up.

He could understand why. Being attached to a man who was doomed, a man on borrowed time just so long as he was useful to the System, must be daunting. He was constantly gone on missions, so he couldn’t give her the attention or support she deserved. It was a surprise to him that their relationship lasted this long. Teppei was sure she would have found someone better by now.

“Do you want to head back? It’ll be dark soon anyway, and we can make it back to the city pretty easy at this hour.”

“In a minute.” [Y/N] stepped in front of Teppei. Looking into his eyes. “We’ve been together for a while, haven’t we?” Oh no. It was happening now.

“And, I know it hasn’t been the easiest. What with your job and everything.”

 Did this really have to happen right now? They still had a long drive back ahead of them.

“But, this time apart with your latest mission has given me time to think. Think about our future.”

This was going to be the most awkward car ride ever. Or maybe she had another ride planned. Just waiting in the bushes for him to get dumped.

“And I’ve come to a decision on where I want my future to be. So, I thought I would ask,” Teppei was knocked out of his mental reeling when [Y/N] knelt down in front of him, “Teppei Sugo, will you marry me?”

His brain went to a complete halt. This was so far from what he expected to happen that it took him a while to catch up. “I…don’t know if I can get married. Legally.”

“That’s not what I asked.”

There were a lot of things Teppei couldn’t do anymore. Be out in public. Own a home. Own a car. He had to get special permission to come here, and that was the least of his rights that were stripped.

But if there was a chance, any chance, that that might change with the changes they were making to the System. What his job was opening up for him. Teppei was going to take it. “Yes.” He told them. Grinning wild now as he pulled [Y/N] to her feet. “A thousand times yes.”

They kiss joyfully as the sun sank into the waves. They would have to head back soon. Though he was given permission, Teppei still had a curfew. But that didn’t matter right now. Right now, was just for them, and the future. That was all that mattered.

[robin97]

Tagged by @ryanglitter thank youuu!!! :D

21 Questions

Nicknames: Robin! in school they used to call me Burri or Burats or Lally or Lauretta 

Zodiac Sign: Pisces

Height: 5′1′’ - 5′2′’ idk

Hogwarts House: Hufflepuff 

Last thing you Googled: “Danny The Street” from Doom Patrol

Favorite Musicians: Hozier, Hayley Kiyoko, Naaz, Imagine Dragons, Panic! At The Disco, P!nk, Queen, Rihanna, Shawn Mendes, Tove Lo, Bea Miller, Halsey, Alessia Cara, Avicii, Fall Out Boy and others...

Song stuck in your head: I don’t think I have one right now?

Following now: 136

Followers? tumbr says it’s 534 but it’s actually around 200 something something

Do you get asks? nope

Amount of sleep? during the week from 3 to 6 hours during the weekend I’ll sleep 10 hours XD

Lucky number(s): 7, 14, 20

What I’m wearing: im in my jammies!! just an over sized light blue and pink shirt

Dream job: omg a few days ago I was assigned to do this thing outside my regular job and it was fantastic! basically all I had to do was apply stickers!! they would give me a box full of like candle making stuff?? and I just had to close it and seal it shut with a sticker!! the best job! zero stress!! zero brain activity!! 10/10 would do it forever!! the only downside was that i couldn’t sit down but all in all it was great!!!

Dream Trip: Australia to see my best friend @water-whisp or Sardinia or Maldives too!!!

Favorite food: im such a picky eater aauughh I mostly eat pasta like my fave dish is tagliolini al sugo then of course pizza, anything that has chocolate in it, chicken nuggets, lasagna...

Instruments: Last instrument I’ve played was a flute in middle school

Languages: Italian, English and a bit of Spanish

Favorite Songs: Right now it‘s Panic! At The Disco - High Hopes

Random Fact: I just came back from some shopping and i bought another tacky shirt with like palm trees patterns on it and im so happy!!!

Aesthetic: pastel colors, biting nails, summer evenings, succulent plants, soft shirts, loud music, fairy lights, videogames, messy hair, hot choco, jeans jackets, combat boots, chapstick, walking into a comic book store, patterned socks, blooming trees 

Imma tag @wanderlustingdreamer @flockofwilddooses @fancyglitch @verypurplepenguins and everyone else who wants to do this!!

[italianistasty]

🇮🇹 𝓘𝓵 𝓻𝓪𝓰𝓾' 𝓭𝓲 𝓼𝓬𝓸𝓽𝓽𝓸𝓷𝓪 𝓭𝓮𝓵𝓵𝓪 𝓭𝓸𝓶𝓮𝓷𝓲𝓬𝓪 Un appuntamento al quale è difficile rinunciare, la lenta preparazione del sugo, 3 ore circa, garantisce un risultato eccezionale. Ed è quel tipo di sugo le cui controparti preparate e pronte difficilmente riescono ad emulare. Si parte da un soffritto di sedano, carota, cipolla, per poi aggiungere della fine salsa di pomodoro biologica, un tritato di alta qualità ed un buon bicchiere di vino bianco. L'ultimo ingrediente del ragù è la 𝓟𝓪𝔃𝓲𝓮𝓷𝔃𝓪 😊 🇬🇧 𝓢𝓾𝓷𝓭𝓪𝔂'𝓼 𝓼𝓬𝓸𝓽𝓽𝓸𝓷𝓪 𝓻𝓪𝓰𝓾 It's the kind of appointment I can hardly give up on, the slow preparation of the sauce, 3 hours approximately, grants always an excellent result. And it's the kind of sauce which is impossible to emulate with premade sauces. You start with celery, onions and carrots soffritto, then you add a fine quality, organic tomato sauce, and some high quality grounded beef with a good glass of white wine. The last ingredients for ragù is 𝓟𝓪𝓽𝓲𝓮𝓷𝓬𝓮 😊 . . . . . . . #pasta #pastalover #pastalovers #primipiatti #ricette #pastaaddict #ricetta #cucinaitaliana #cucinare #pranzo #pranzoitaliano #cucina #cibo #ciboitaliano #ricettadelgiorno #cuoco #caserta #piattitipiciregionali #passionecucina #napolifoodporn #piattiitaliani #ragu #rigatoni #pastarummo #sugo #italianistasty #italianfood #foodlover (presso Rome, Italy) https://www.instagram.com/p/BsVaVS7jF2G/?utm_source=ig_tumblr_share&igshid=p1y6khph0tru

[keticonte]

Pizzette fritte 🍕più grandi da farcire con gli affettati!🔥 🇺🇸👇🏻

🇮🇹INGREDIENTI:

• Farina 00 per pizza 500 gr

•acqua 300 ml

• lievito di birra secco 5 gr

• sale 10 gr

•olio evo 10 gr

•zucchero 5 gr

Per guarnire:

•pelati 500 gr

•aglio 1 spicchio

•parmigiano

•basilico

•sale

PROCEDIMENTO:

• mescolate la farina con lo zucchero ed il lievito in un contenitore di vetro o di legno

• aggiungete a filo l’acqua e l’olio e infine il sale

•impastate per circa 10 minuti fino ad ottenere un panetto liscio ed omogeneo

• lasciate lievitare fino al raddoppio 3-4 ore a temperatura ambiente

• dividete l’impasto in 12 pezzi( 60 gr l’uno)

• formate delle pizzette rotonde dal diametro di 20 cm ricoprite e lasciate riposare mentre preparato il sugo (se le volete con il sugo)

• in una padella rosolate l’aglio con un filo d’olio, aggiungete i pelati lasciate cuocere per 15 -20 minuti

• rimuovete l’aglio e salate

• friggete le pizze nell’olio ben caldo

• asciugate bene con la carta assorbente

• guarnite con il sugo, il parmigiano e il basilico oppure con gli affettati

🇺🇸 Fried pizzas 🍕 larger to fill with cold cuts! 🔥

INGREDIENTS:

• 00 flour for pizza 500 gr

• water 300 ml

• dry brewer's yeast 5 gr

• salt 10 gr

• extra virgin olive oil 10 gr

• sugar 5 gr

To garnish:

• peeled tomatoes 500 gr

• 1 clove garlic

• parmesan

•basil

•salt

METHOD:

• mix the flour with the sugar and the yeast in a glass or wooden container

• add the water and oil and finally the salt

• knead for about 10 minutes until you get a smooth and homogeneous dough

• let it rise until doubled 3-4 hours at room temperature

• divide the dough into 12 pieces (60 g each)

• make round pizzas with a diameter of 20 cm, cover and leave to rest while preparing the sauce (if you want them with the sauce)

• in a pan, sauté the garlic with a drizzle of oil, add the peeled tomatoes and cook for 15-20 minutes

• remove the garlic and add salt

• fry the pizzas in hot oil

• dry well with absorbent paper

• garnish with the sauce, parmesan and basil or with cold cuts

[viper-motorsports]

D’Station Racing hopes to continue their early dominance as they get their N°777 Aston Martin Vantage AMR GT3 familiar with Sportsland Sugo JP for the second round of the 2021 Super Taikyu series.

[orbemnews]

The Italian town where they eat 500-year-old meals (CNN) — The signs of the Renaissance are everywhere in Italy. Grand piazzas and palazzos. Metal-spiked doors. Looming archways. And, of course, all that ever-present art in the churches and galleries. But in one city, you also get a taste of the Renaissance every time you enter a restaurant. Ferrara, in the northern region of Emilia Romagna, was once home to the Estense court, or House of Este, which ruled the city from the 13th to the 18th centuries. The court, on the bank of the River Po, was one of the most formidable cultural powers during the Renaissance. Writers including Boiardo, Ariosto and Torquato Tasso were employed by the court, and artists such as Bellini, Mantegna and Piero della Francesco worked for the Este family in their domineering, moat-surrounded castle in the center of town. Their works have survived the centuries — but so have those of Cristoforo di Messisbugo, the court’s master of ceremonies and steward. Messisbugo was one of two celebrity chefs of the Renaissance, and his prowess with multicourse banquets to impress visiting heads of state and fill the bellies of the Este great and good, led to him writing one of the world’s earliest cookbooks. His tome, “Banchetti, composizioni di vivande e apparecchio generale” (“Banquets, Recipes and Table-laying”) was published in 1549, a year after he died. In it, as well as sample dinner menus and drinks pairings, he lists 300 recipes. And it’s thanks to Messisbugo that that, nearly five centuries later, the Ferraresi are still eating the Estes’ favorite meals. Because while every town in Italy has its signature dishes, Ferrara’s are straight from the cookbook of that 16th-century court. Yes, these dishes are real Salama da sugo, a centuries-old sausage and mash. Archivo Fotografico Provincia di Ferrara First things first. To enjoy Ferrara’s best known dishes, you don’t want to visit in summer. And you’ll want an elasticated waistband — because the signature food here is heavy. The city’s best known dishes are pasticcio — effectively a pie filled with macaroni cheese, meat ragu, and bechamel sauce — salama da sugo, a centuries-old kind of sausage and mash, and cappellacci di zucca, pumpkin-stuffed pasta. Each, though, has a twist. Pasticcio’s pie crust is sweet — yes, a meat pie in sweet pastry — while salama da sugo is a kilo-heavy salami that’s soaked in water for several days and then boiled for 10 hours to soften it into a spicy, spreadable meat that’s then served on mashed potato. Meanwhile, that super-sweet pumpkin pasta is usually slathered with meat ragu on top. All date back to the Renaissance. In fact, salama da sugo was said to be the favorite dish of Lucrezia Borgia — yes, that Lucrezia Borgia — who came to Ferrara in 1502 when she married the Duke, Alfonso d’Este. In fact, her famously long, blonde, curly locks are said to be the inspiration for another of Ferrara’s famous foods: the coppia, a spiraling, four-horned bread roll, like two croissants welded together. It was supposedly created by Messisbugo for a banquet in honor of Lucrezia. Sergio Perdonati is at work by 3 a.m. each morning to bake around 1,000 coppie per day, such is his devotion to the bread. “I think it’s one of the best breads in the world,” he says proudly. His grandfather, Otello, started the family bakery, Panificio Perdonati, 90 years ago — Sergio’s sourdough starter is Otello’s original, which has survived the bakery’s bombing in the Second World War, and two property moves. All the rolls are formed by hand and the dough is made using vintage mixing machines. Today, they’ve branched out into the sweet stuff — including panpepato, a cake also dating back to the Renaissance, made with chunks of almonds and orange peel, and covered in dark chocolate. Think Renaissance cocktail flairers Cappellacci di zucca — pumpkin-stuffed pasta. Archivo Fotografico Provincia di Ferrara People have always come to Ferrara to eat. “For sure, other courts had banquets, but Ferrara was particularly well known for them,” says Dr Federica Caneparo, a historian at the University of Chicago specializing in the culture of the Italian Renaissance. “It was especially refined, and food and banquets were a demonstration of power in front of their guests, some of whom would be ambassadors from other courts.” Italian courts had a raft of foodie professions, including the “scalco” (like Messisbugo, the supervisor), the “bottigliere” (an ancient sommelier) and the “trinciante” — the “carver”, who would put on a show for the entire table by carving meat or vegetables held in the air on a giant fork (think of a Renaissance cocktail flairer, only with knives and sides of beef instead of bottles). “They were trusted people close to the Duke,” says Caneparo. “Usually gentiluomini [nobles] by birth, or by merit. The scalco was responsible for organizing banquets and, on ordinary days, the household. The trinciante also had to be a trusted person — after all, he was right next to the master of the house with all those big knives.” Ferrara’s banquets were so famous, in fact, that poet Ludovico Ariosto included a description of one in his epic work “Orlando Furioso,” she says. And no wonder — she says that they were “spectacular, with music, dance, theater, and sculptures made of sugar or ice. They’d start with a play, or music, or both, and then they’d prepare the table.” And forget our single-figure tasting menus — these banquets could have well over 100 courses. Mac and cheese with a sugary twist Pasticcio is a pie filled with macaroni cheese, meat ragu, and bechamel sauce. Archivo Fotografico Provincia di Ferrara With so much food to choose from you can be sure that the dishes to have made it into modern Ferrarese cooking are the classics. At the modern Ca’ d’Frara restaurant, guests sit on hip mustard-colored chairs and cream banquettes to eat these centuries-old dishes. And those used to molecular cuisine might find Renaissance gastronomy equally boundary-pushing. “You often find this sweet-savory combination in the Estense cuisine — it’s unique,” says chef Elia Benvenuti. His pasticcio is an intriguing mix of a dense, meaty mac and cheese, wrapped in a cookie-sweet crust. You approach it with trepidation — how can this ever taste good? — but, somehow, it works. The sweet crust even seems to cut through the richness of the white ragu and bechamel sauce. “They’re symbols of the city — part of our DNA,” says chef of the traditional dishes. “I think Lucrezia [Borgia] would be happy,” adds his maître d’ wife, Barbara. Sweetening up the savory Sweet dishes include panpepato, a cake made with chunks of almonds and orange peel, and covered in dark chocolate Archivo Fotografico Provincia di Ferrara A few minutes’ walk away, locals are spilling into Ristorante Raccano, in a 15th-century cloister. Some are here for meat cooked in the oh-so-21st-century Josper oven — what owner Laura Cavicchio describes as “one of the most technically advanced grilling machines.” But others? They’re here for Lucrezia’s beloved salama da sugo. This is normally one of Ferrara’s more savory dishes — the salama is so heavily spiced, it hardly needs sugar. But Cavicchio and her children, Gabriella and Luca Montanari, like to take it right back to its Este roots by serving it with fried custard. The salama — made with different cuts of the pig including neck, belly, liver and tongue, with neck fat binding it all together — is seasoned with spices including cloves, cinnamon, red wine and Ferrara’s ubiquitous spice, nutmeg. It’s then aged in a pork casing for around a year, soaked in water for three days to soften it up, and then boiled for up to 10 hours. By that point, it’s as soft as jam, and chef Luca scoops it out, sprinkles it on top of potato mash, and adds mostarda (like a sweet chutney), plus the crowning glory: a cube of fried custard. “This isn’t a reinterpretation — in the old recipes, you find it served with custard,” says Cavicchio, who’s combed through Renaissance recipes and history books to make it authentic. Alongside modern dishes, they also serve “Crostino alla Messisbugo” — chicken liver and sauteed herbs pate, smeared on toasted bread. It’s another hit from the great man’s recipe book. Meanwhile, their cappellacci di zucca — handrolled pasta pillows, like oversized tortellini, filled with sweet pumpkin and nutmeg — come drenched in meat ragu and topped with parmesan cheese. Again, it’s a combination that shouldn’t work, but does. Alone, the cappellacci are offputtingly sweet to 21st-century tastes. Douse them with meat and cheese, though, and it slices through the sweetness, while amping up the taste of the sauce. Ferrrara was ruled by the powerful House of Este from the 13th to 18th centuries. Shutterstock The Estes’ signature “agrodolce” (sweet-savory) flavor was a conservation method, says Cavicchio. “People had vinegar, wine and salt. Marco Polo used it.” And although at the restaurant they use modern techniques, including that Josper oven, they want to keep the tastes as similar as possible to their heritage. “Over the years I’ve acquired a way of interpreting a recipe — I change the cooking techniques and some of the ingredients, but you need to know the product to do that,” says Cavicchio. Born just over the border in Veneto, where agrodolce flavors are also fundamental, she reads as many books about the Estes’ food habits as she can and experiments to keep the final product as authentic as possible. “Messisbugo was studious,” she says. “He invented recipes with the ingredients he had and the methods available to him. He didn’t have a fridge, so he used vinegar, wine and sugar. We’re much luckier, but I think he’d still appreciate what we do. For us, [the heritage] is a richness.” The modern day foodie courtiers Ferrara’s local bread is supposedly inspired by Lucrezia Borgia’s hair. Archivo Fotografico Provincia di Ferrara Like everywhere in Italy, restaurants and food heritage are important to the locals. Over at Da Noemi — a restaurant named after his grandmother, who opened up by herself in 1956 — 23-year-old Giovanni Matteucci has a hobby unlike many people his age. He buys antique copies of Ferrarese history and recipe books. “Sweetness was synonymous with the food of the rich,” he explains. “They used lots of spices and sugar to show off their wealth.” Even recipes for glammed-up egg yolk, and lasagne, had sugar and cinnamon on top, he says. And although he says it isn’t proven that Lucrezia Borgia really did love salama da sugo above all else, we do know that she adored apples — from the shopping list she compiled for her country estate. “She ordered loads of apples and different varieties,” he says. “It’s also said that she liked garlic.” At Da Noemi, Giovanni and his mom, Maria Cristina Borgazzi, run the kitchen. Brother Luca, meanwhile, is the maître d — the modern equivalent of Messisbugo. In fact, Luca takes his role as master of ceremonies so seriously that he’s decided that their reduced pandemic seating plan will stay forever. “We can pay more attention to the client this way,” he says. Speak to anyone in Ferrara, and they’ll wax lyrical about their pride in their food heritage. Yet, although Italians flock to the city to eat cappellacci, pasticcio, salama da sugo and coppie, the dishes have never really conquered the rest of Italy, as other regional dishes like pizza or tortellini have. Not that the Ferraresi care. “Ferrara is beautiful because of the Este family, and it’s the same for their dishes,” says Giovanni Matteucci. “People come to Ferrara for this, and we have to protect it. “Italy is based on its history. We don’t have Silicon Valley — this is our richness.” And, of course, their sweetness. Eating like Renaissance courtiers, here, is the most modern thing they can do. Source link Orbem News #500yearold #eat #Italian #meals #Town