Yeah Dan, I start it off on the stove top then finish it off under the grill (broiler) ← I just had to look that up lol - to ensure the egg is completely set. Such a quick and easy weeknight meal.
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I have the night off from cooking duties. Out and about enjoying Italian. Cheers!
Caramel martini, cold beer
Trio of dips, chilli & garlic prawns
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nice, enjoy and buon appetito!
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lol you might need a couple runs to walk that off
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I don’t know what the first photo was but my daughter took me to my first sushi bar the other day and introduced me to that dish, which I thought was delicious, for the first time, along with wasabi, which her husband told me was ice cream.
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Discovering sushi is something everyone seems to do sooner or later. Wonderful that you did.
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What’s your least favorite food? Besides Mark’s vienna sausages.
Mine is radishes.
Vile.
Mine is organ meat. I’m not crazy about pork, either. Processed meat, too. Almost anything deep-fried is out as well.
I thought you hated tuna the most.
difficult to imagine anything more disgusting than this:
Tuna is in the top 5. Candy corn too. I don’t really consider that a food.
I would hold my nose to eat tuna or radishes so they are probably tied I guess.
Poutine is quite good, actually. It’s horribly unhealthy though.
That’s the definition of insanity. If you have to hold your nose to eat it, you shouldn’t eat it. Bon appétit!
yummy yummy… cant go wrong with pasta! (well unless you ruin the taste with lots of fish or mussels lol)
interesting:
The explanations for the origin of puttanesca are many, just as the sources and scholars who have tried to trace the first inventive chef who began to call this spicy dish ‘puttanesca’. Originally, it was called ‘alla marinara’; the current name began to appear after World War II. Some say that the name originated in the brothels of the Spanish Quarters (whore is puttana in Italian, hence puttanesca); others claim it was invented in the 1950s in a famous Ischia restaurant one late night when a group of hungry customers asked the owner, who didn’t have many ingredients left, to make “una puttanata qualsiasi,” that is, to throw together whatever ingredients he had, to make something simple. The owner only had some tomatoes, olives and capers, the base for the sauce, and that’s how he came up with the puttanesca sauce. Some indeed say the modern name of this preparation refers to pasta ‘prepared as it comes’, that is, easy to cook, without frills or complicated preparation.
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Very interesting, think. Thanks for posting.
I think this definition is fitting.
lol welcome but surely the puttana explanation will be a more interesting conversation topic when you have guests for dinner 
Ha - this is true!
Yes. Welcome guests. We’re having Pasta for Whores tonight. Just for you! (but seriously Kim, it looks delicious. I would go down on that dish.)
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I will never look at this dish again in quite the same light. Ladies of the night and spaghetti cunnilingus lol 
It was yummy though and always a fave with the fellas in my life.
Edit for typo