I've been craving pasta a lot lately. Therefore, I've been making pasta a lot lately. I refuse to demonize food groups - I firmly believe if you keep the portions reasonable and pair with vegetables, pasta can be part of a perfectly healthy meal. Just like gorgeous crusty fresh bread and lovely roasted potatoes. Life is just not worth living without carbohydrates, y'all.
So! Anchovies. I'd only had the crappy little fillets from a can before, and frankly, wasn't much of a fan. But I noticed anchovies have been popping up everywhere lately, with all the good little foodies extolling their salty virtues like the Second Coming. And then I learned that all anchovies are not created equal; there are oil-packed and there are salt-packed, the salted ones being described as superior in every way. I had to get my hands on some. Unfortunately, my only option was to buy a gigantic can of them for the bargain price of $17.99 at Jimmy's, but when I cracked it open and saw there are about 60 of these suckers in there, hey that's under 30 cents a fish! Some people have investment portfolios, I have investment anchovies. Apparently they can be stored for quite a long time, so I'm not worried about using them all (eventually). I gently jammed the rest of mine in a pickling jar with a little extra kosher salt and stuck it in the fridge. So far, no fridge funk. Good.
|Papa, Mama, babies.|