This
wonderful sauce uses the tried and true method of roasting the
vegetables in the oven. It gives the great taste of having been
simmered on the back of the stove for hours, with nearly constant
stirring to keep the pot from burning.
This
uses what was found in the pantry. A can of diced tomatoes, an onion,
garlic, some mushrooms, and a large can of ready made sauce as a
base. Just do not over season, use what is there and only add
sparingly, so you don't screw up.
Ingredients:
1
lg. can (24 oz.) diced tomatoes, well drained
2
large onions, chopped into good sized pieces
5
cloves garlic
1
lbs ground pork, browned
1
tablespoon sugar
1
tablespoon Italian seasoning
olive
oil, salt + pepper (to taste -- see note!)
Garlic
bread:
4
cloves garlic
4
Tbs butter
Spaghetti
pasta
Directions:
Pre
heat oven to 250 degrees F. Spray a Dutch oven well.
Do
your cutting: Rinse and cut the mushrooms, dice the onion, peel the
cloves of garlic.
Place
mushrooms, onion, and garlic in large bowl. Drizzle with olive oil.
Add Italian seasoning and sugar, stir well. Open and drain the
tomatoes. Add these all together in the dutch oven and mix.
Cover
and roast for 3 hours.
During
this time, brown the ground pork in a large skillet and drain well.
Pour
in the can of pre-made sauce.
Carefully
open the Dutch oven and add the meat and sauce. Stir well and
re-cover. Back to the oven for 1 more hour.
By
now your kitchen will have the aroma of a fine dining Italian
Restaurant.
Now
to finish:
Line
a baking sheet with foil.
With
a serrated knife, slice the garlic bread into 1 inch pieces. Arrange
on baking sheet.
Press
cloves of garlic through a press:
Add
butter and microwave for about 20 seconds, stir and brush each piece
of bread with garlic butter. Spoon the grated cheese on each piece.
When
you take the sauce out of the oven, switch the oven from bake to
broil. Carefully slide in the upper rack so that it is on the top
position. Broil the bread just long enough to heat and melt the
cheese. Watch carefully so it doesn't burn.
Cook
the spaghetti pasta according to package directions. Drain but do not
rinse!
Serve
the pasta and sauce in separate bowls so your guests can add what
they want. Always have some good old fashioned Parmesan cheese on
hand if they wish to indulge.
Brush
up on your Italian love language and serve with a kiss!
For
our music: https://www.youtube.com/watch?v=7n4a_CCCoPA
Happy
to serve my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon
==========================
William
Higgins (also "Wim Hof") was a pioneering director of gay
pornographic films.
Gay
adult erotic art has been much maligned. However, even if you don't
talk about it, it has played an important role in our lives. Here we
simply refer to it as an art form that has shaped our lives and our
outlooks.
Higgin’s first film, “A
Married Man” stared
porn legend Jack
Wrangler, was
produced in 1974. He had since produced over 140 internationally
distributed titles. His films have won several Grabby
awards. These
are presented annually to honor work done in the gay adult erotic
video industry. He is also in the GayVN Awards Hall of Fame.
William Higgins founded Catalina
Video where he directed of such gay adult film classics as Sailor
in the Wild (1983), Pacific Coast Highway (1981), Pizza
Boy: He Delivers (1985), Young and the Hung (1985) and
many more.
Higgins
launched his career in the mid 1970’s when other major porn studios
stopped shipping films to several states in the south of the USA.
New
laws had made it illegal to send pornographic materials across state
lines, and in response Higgins started in his own studio in Florida,
one of the areas affected by the new laws.
In
interviews he would share that he started to make his own films
because the films being created by competitors were so bad.
After
his studios were raided in 1988, the resulting charges were later
dropped, Higgins decided to look overseas for locations that were
more accepting of his work.
He
settled in Amsterdam and started using European models. He later
relocated his business to Prague for nearly 25 years. Here, up until
his death just before Christmas last year, he produced works under
his own name brand William Higgins.
He
can be considered one
of gay adult film's founding fathers.
"William
Higgins gave me my start. He believed in me the second I walked in
the door," Chi Chi LaRue said. "I will never forget getting
on the plane and flying to San Francisco for the first time to
direct. He was very private and introverted but we had a bond, a
special bond. He came to see my drag shows, and we'd talk to boys
together; I'd ask them if they wanted to do porn movies. When I went
to Prague, he would take us around to all these fabulous places. He
started to look like Santa Claus in his later years but he was always
fashionable and chic."
“Bill
loved porn. He really, really loved this industry. That's hard to
find these days."
C1R's
Rob Novinger described Higgins as "the pioneer of gay porn."
"Bill
continued to direct and produce movies for Catalina through 2018,"
said Novinger. "He will be missed but his legacy will always
live on."
Former
performer and veteran producer-director Jamie Hendrix says: "He
was a pioneer, along with Chuck Holmes and John Summers, who both
gave me my start in the gay industry in 1988. I learned and grew
watching his work, adapting my own style, and having mentors who
did work closely with him. Thank you and RIP to William Higgins and
all of our lost iconic gay XXX pioneers."
Director
Lucas Kazan speaks of Higgins' indelible influence. "I miss
Bill," he said. "His movies awoke me to my identity as a
gay man first, and then as a filmmaker. I can't think of anyone with
this long a career, these many iconic movies, this big a legacy."
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