Stupid moldy spaghetti sauce

[dr4b]

I went to the gym today and swam for 45 minutes with Heidi and Megan. I suck at swimming straight and I accidentally scraped my arm on the side of the pool while doing a lap of freestyle. It didn't look too bad at the time, but now it looks like I have a reasonably large gash in my arm. Sigh. I think I'll mostly stick to swimming on my back and either kicking or doing arm pulls.

D&D got cancelled today, but I didn't know that until this afternoon. I bought brownie mix for it, now I feel sort of silly -- guess I'll find some other excuse to make brownies. Anyone want me to bake you brownies?

I wanted to make tortellini for dinner, but I did the classic college kid thing of boiling the water, putting in the tortellini, and THEN noticing that there was a tiny bit of white mold gathering on the sauce stuck to the top of the sauce jar. Yuck. Well, I wiped off the mold and the rest of the sauce still looked and smelled good, but jgoodman forwarded me a link about how mold may only show a tiny bit but it gets little bits into all of your food and produce mycotoxins which could make you very very dead.

So I threw out the sauce and ate my tortellini plain. It wasn't actually that bad.


On another note, I think I may go to New York City for the Fourth of July unless there's somewhere else I'm supposed to be instead. The sad part is that it sounds like some of my NYC friends won't be around that weekend, but the good part is that it's one of the few times I could actually go see both the Mets and the Yankees on a week/weekend trip to NYC. I'd really like to just be in Yankees stadium for the historical aspect of it, you know? I'm not a Yankees fan, I swear... not this generation, anyway.

So, um, is there somewhere else I'm supposed to be for the fourth of July? Suggestions welcome.

Comments

[puuj.livejournal.com]

Good things to do with tortellini:
-add olive oil, grated ginger, grated garlic
-toss
-let stand 15 minutes
-reheat

Worked well for me once.

[bhudson.livejournal.com]

pesto! (just replace the ginger with basil and parley and whatever other random herbs you have lying about)
But I don't know about the letting stand for 15 minutes and reheating bit.

[msde.livejournal.com]

I was about to comment on how olive oil + something makes for good emergency sauce. cheese or olives also comes out well. I've tried garlic but not ginger.

Why stand and reheat?

[puuj.livejournal.com]

My subjective experience is that letting the pasta stand allows it to absorb some of the ginger and garlic juice, making it more flavorful. I'm sure you can do without the stand/reheat, it just makes it taste better in my opinion. The other remark I would make is that tortellini generally have cheese in them, so having something not-cheese provides greater contrast.

[bhudson.livejournal.com]

mmmm, pine nuts. OK, it's lunchtime.