Last night I spent some time just browsing all over the place for bits of inspiration. I was writing a bit about Barilla and their Guinness World Record attempt and ended up surfing the Barilla website rather intently. Deeply wedged inside is a portal offering some of its vintage package designs. It’s not often you get a look at the evolution of packaging design for a company as large and expansive as Barilla with a product so iconic and roundly well-known.
Check out more photos below.
Barilla Pasta Vintage Package Designs
Pasta is so damn versatile. I mean really. You can do just about anything with it. Hell I’ve even made chocolate pasta. This recipe isn’t quite the stretch. It’s some part Primavera, some part pasta, some part bread and bacon. How good does that sound? Sounds like a party to me. Continue reading
Blame 8 parts work and 1 parts lazy for the relative dearth of food the past few days. Sometimes you just need a day or two to lounge about, not under pressure for much of anything. I even got late night Korean BBQ out of the deal. I cooked to be sure, and I kept camera tightly in hand to document for later use.
Our choice of what to make came down to having some asparagus that needed to be used in short order. Our slight adaptation is to remove the peas from the recipe. Peas are awful. I can’t explain to you how vile I find them. Wretched legumes.
I never grew up with mac and cheese. My mother wasn’t an orange cheese kind of person, by extension neither am I. Kraft mac and cheese isn’t my kind of thing. I often find that’s the kind of thing you love if you grew up with it. I can’t put it in my mouth.
My other half introduced me to home-made mac and cheese, previous to that my only exposure was Annie’s Mac & Cheese. They make a killer cheddar mac and cheese and that’s pretty much the jumping off point for this recipe. This recipe can be made with any manner of pasta. This particular time we made it with egg noodles but we more often make it with a mini penne or ziti type pasta. You can use whatever you like for the most part. Those shapes that hold onto cheese more effectively are quite obviously more desirable. Continue reading
I have many great memories of homemade pasta sauce simmering away on the stove top while I was growing up. My mother almost always made her own sauce and very often made meatballs as well. Her sauce always smelled great and absolutely spoiled me for later life. I always wondered why pasta sauce never quite measured up for me, clearly I HAD been spoiled. The only other sauce I’d had that I actually really enjoyed was while traveling in Italy. Go figure.
I never “learned” how to make sauce, really. I tinkered around, figured out what I liked, and figured out what didn’t work. Turns out it’s pretty simple and pretty straightforward. None of that having a pot simmering over the stove top for 17 hours while some super secret cache of spices and herbs gets added in dribs and drabs. I make a damn tasty pasta sauce and it takes very little time, as little as 15 minutes if you’re in a rush. I usually give it a few more minutes, but the point being you can have sauce; cheap, easy, and tasty in not much more time than it takes to heat up that stuff in a glass jar. Continue reading