PINK PASTA!

semolina pasta noodles,
but they're PINK.

PINKISH AND THICKISH AND SOFTISH AND DOPE AF!
that's that powdered beetroot doing its thing.
yeah!
homemade hottness is what i need.
even when i'm saturated by the humidity,
and a couple of burners on the stove boiling stuff
are getting it even hotter and wetter,
i'm still stayin' steady makin' meals that make me feel better.
and pasta, with an expert sauce is what reliably does the trick.
my sauce count was waaay down.
summertime marinara, man.
that's the good stuff.
fresh herbs from the garden, tomatoes everywhere, and flavor for miles.
homemade sauce is a miracle and it does wonders for my whole brain.
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*
MANLY MARINARA!
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in a quart sized saucepot, with 1 tsp olive oil, combine and saute:
1/4 cup finely minced onion;
3 T finely minced purple carrot;
2 cloves crushed garlic;
add:
2 T fresh chopped parsley;
1 T fresh basil;
2 large torn sage leaves;
1 tsp fresh chopped rosemary;
2 tsp crushed oregano;
1 T nootch;
1/2 tsp GPOP;
stir it up, and add in:
2 tsp red wine vinegar;
1 tsp tamari;
1 1/2 cups halved grape tomatoes.
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next add 1 1/2 cups crushed tomatoes,
and half a cup of warm water,
plus some sea salt and black pepper,
and bubble that up to a boil-
drop it down to medium-low where it can simmer as long as you can let it-
i started my sauce before i began my pasta, so it had a lil exxxtra bubblin' time.
that is always good for you.
and the pasta is same as it ever was, neighbors-
1 cup flour;
1/3 cup semolina flour;
1 tsp sea salt;
2 tsp olive oil;
1/3 cup warm water;
1 tsp beetroot powder...
yeah yeah yeah,
kneaded, rested, rolled, cut, and boiled.
on arugula? OBVI on arugula.
that's green leaves, guy.
that's good for you.
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so, homemade pasta for supper.
and how full was i afterwards?
the fullest.
it's a good feeling.
satisfied by my own efforts, the night progressed in sweat and heat and sleep;
never quiet, never soft.....