JMGarciaIII

Dear Internet, As a foodie, I'm faced with a certain dilemma. One the one hand I could stand to eat hunks of cow on a regular basis, yet my vanity isn't down with that and my sense of mortality seconds the motion. The solution is to "stretch" the beef component, so my tastebuds get to groove on all the beefy deliciousosity without needing to wrap myself outside a steak the size of a hubcap. So, here is one of my fave ways of doing just that. Beef Negamaki. Start with a fairly small portion of none-too-precious (any member of the "round" family) beef. Tenderness is not an issue, but deeply beefy flavor is . Wrap the beef in plastic. (Cheapskate that I am, I use the same wrap whence it came.) Whack it with a meat mallet. You want it as thin and flattened as possible without tearing. Once flattened, put trimmed scallion/green onion/spring onion/these things segments along the length. Roll up tight. You should be able to wrap twice around, otherwise u

Being all Papist and stuff, we observe a fast on Ash Wednesday. Iberic tradition holds the fast to keep until after sunset (or, as it's called in Spain, "lunchtime") and even then, no meat or poultry need apply. So, I made one of TFBIM's faves, Black (i.e. Squid Ink) Spaghetti and Shrimp with Puttanesca Sauce. First you need garlic (I used 4 big cloves, you non-Mediterraneans'll probably wanna halve that), sliced as finely as your patience your allow. Several of you have emailed me asking what "as finely as your patience your allow" means. It means this: Take a small yellow onion, and chop it to the limits of your patience, also. Assemble the rest of the ingredients. Anchovy paste (I like Amore, and in this case I prefer the paste over the whole fillets, because these dissolve far better in a sauce), capers, squid in spaghetti, red pepper flakes. [Not pictured: Shrimp, & dried herbs (oregano, thyme & marjoram)] Oh, and also olives (I prefer