Magpie collection

Not sure if this has been posted anywhere, but reading Gutenberg's version of Parzival includes the family trees for German Arthuriana (at least Wolfram's stream)! Most interesting to me is the lack of other Orkney (Or in this case, Norway) brothers, with Beacurs/Beaucorps possibly being an Agravaine variant. And this funny remark on the wiki;

CURRENTLY SOBBING. OK SOO, RIPLEY IS GAY?!!

Also I read that there are deleted scenes of Ripley and Lambert arguing and being more overtly in a relationship. Ever since I learned that it's been my favorite ship.

I just want to catch spelling errors and accidental double spaces and repeated phrases and whenever I use the wrong too/to or affect/effect and shit. But no. They've shoved AI up the ass of every grammar checking software out there and now they all fucking suck and make the most random, obnoxious, nonsensical suggestions.

I get why people keep saying this (and other versions of it like "Use Adobe alternatives" and "Use Google product alternatives."). But here's the problem: I do not create in isolation. Even my own 100% personal projects are getting sent to other people whether it's editors or printers or beta readers and unless every single person in that train is using the same products, things can get wonky.

Libre Office and Word handle formatting differently on the back end, which can completely break documents if you move them back and forth between the two. So if I write in Libre Office but my beta readers are still using Word, when I send them a manuscript for review there's a good chance things won't look right and my beta reader will not actually be reviewing what I sent them.

:| :| :|

‘The Wolf of the West, he would come from the Mountains to save all’

If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish on Stanley Tucci‘s special, Searching for Italy, I wasn’t initially that interested.

But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to give this a try.

And frankly it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation.

What is the number one tip to make this zucchini dish incredible?

The number one thing you can do to make this dish sing is to let the fried zucchini rest in the fridge overnight. Trust me.

Ingredients

2 cups Sunflower Oil, infused with one lightly crushed clove of garlic. Removed before frying.

6- 8 medium Zucchini 

Extra-virgin Olive Oil

1 pound Spaghetti

Large bunch of fresh Basil, torn. Avoid the stems. 

3 cups grated Parmigiano-Reggiano and aged Provolone mixed or pure Provolone del Monaco if you can find it.

Sea Salt to taste

2-3 Tbsp Butter

Preparation:

Put the sunflower oil in a large pot and bring to 375F over medium-high heat. Infuse the oil with the lightly crushed clove of garlic, but remove before frying.

Slice the zucchini into thin rounds and fry in batches until golden brown.

Remove and set aside on paper towels to drain. 

Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. 

Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.

Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. 

Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. 

Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.

Stanley Tucci’s Favorite Zucchini Pasta If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish on Stanley Tucci‘s special Searching for Italy, I wasn’t initially that interested. But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to get this a try.And, it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation. Heavy PanStainless Pot 2 cups Sunflower Oil6- 8 medium ZucchiniExtra-virgin olive oil1 pound SpaghettiLarge bunch of fresh Basil (torn. Avoid the stems.)3 cups grated Parmigiano-ReggianoSea salt to taste2-3 Tbsp Butter (Optional)1 clove Garlic (lightly crushed. Optional) Put the sunflower oil in a large pot and bring to 375F over medium-high heat.Slice the zucchini into thin rounds and fry in batches until golden brown. Remove and set aside on paper towels to drain.Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately. Main CourseItalianzucchini