#anchovies
Hi All,
Apologies to those of you waiting anxiously in finals season for more article reviews, but I’ve been completely swamped these last few weeks finishing papers for my last semester PhD coursework (whoo SFL examinations of Trump White House emails) and taking my girlfriend to meet my grandmother in Italy. Now that summer has started, I have time to dig in to some articles- expect lots of narrative and social media discourse studies in the next few weeks! For those of you battling Imposter Syndrome in your programs, take heart from this sad tale of the Linguist Linguine- I found out a few weeks ago that I didn’t pass my second qualifying review paper, receiving instead a recommendation to submit a different paper that was better organized and/or publishable. While this would be terrifying news to any grad student, the reviewer said to treat this like a detour, not a roadblock, so I’m pedal-to-the-medal determined this summer to learn how to write journal articles in linguistics (and hopefully pass my next submission). Hopefully I’ll be able to let you all know what I learn as I deliver you more article reviews, but in the meantime here’s an interesting article about parents teaching their babies sign language as a fadand an accompanying recipe comparison. Enjoy, and good cooking friends!
LL Recipe Comparison
This article reminds me of the recipe for Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs:
Much as this article raises important points about the ability of language to include and exclude, this recipe includes just the right amount of savory ingredients to guarantee that no one will exclude this dish from their favorites! While learning ASL may be a fad to some people, I guarantee you will take it seriously after reading this article, much as you should seriously consider the benefits of anchovies in spicing up your pasta dishes. Bon Appétit!
MWV
5/23/2018
Spaghetti alla Puttanesca is a classic Italian pasta dish invented in Naples. There are many ways to make it—this is Barilla’s Executive Chef Lorenzo Boni’s take on this popular dish.
Spaghetti Puttanesca
Ingredients
1 box Spaghetti
4 tbsp extra-virgin olive oil
1 clove garlic
3 anchovy fillets, drained
1 pinch red pepper flakes
28 oz. can plum Italian tomatoes, peeled and crushed
1 cup water
2 tbsp capers, in salt
1 cups mix green black olives
15 parsley leaves
½ cup Romano cheese, grated
Directions
1. Bring one large pot of water to boil, and cook pasta according to directions
2. Meanwhile sauté garlic in extra-virgin olive oil with red pepper flakes; add capers, anchovies and sauté for a several minutes
3. Next, add crushed tomatoes and water and season with salt; bring to boil and simmering for 3 minutes
4. Then, mix in pasta and reduce the sauce until the spaghetti is coated
5. Stir in parsley, sprinkle with Romano cheese and drizzle with extra-virgin olive oil before serving
Recipe and Photo Credit: Chef Lorenzo Boni
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I was cravin’ some classic steakhouse flavors tonight. #Steak, #BakedPotato (with #butter, #cheddar, #scallions and #parsley), and #CaesarSalad with #parmesan and a #homemade #CaesarDressing chock full of #anchovies and #garlic! Hit the spot! #JadziaCooks
https://www.instagram.com/p/CcbftDoucLS/?igshid=NGJjMDIxMWI=
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