Happy birthday, hope you have a great Stoney day @minitiger
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Happy birthday @minitiger!! And don’t you dare wish me anything in return!
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Oh fuck I don’t know what to do here…
Happymerryminitigerbirthmas!!
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Happy Birthday!
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Thanks for the birthday wishes, y’all, but like I said, they weren’t necessary. It really does seem like the older you get, the less birthdays even feel like anything “special” or worth celebrating at all. I made those meatballs and then took like a three hour nap.
Woohoo!!! Party tiiiiiime!! Haha…
I think the last truly fun birthday party I had was my 39’th, nine years ago. Had it at a strip club (@supershitfuck you know Cheetahs, right? Up on Hollywood in between Vermont and Hillhurst? It’s called Cheetahs, but I always call it The Cheetah, I dunno why exactly, except I think it’s funny). That was an epic party, I don’t even know how much money was spent on blow and molly, but it was a lot. Not sure exactly how many women I hooked up with over the course of those three or four days, either, but it was also a lot haha.
After that, though, I was just like,”That was good. I’m not even gonna bother trying to have a fun birthday anymore…” I think that one kinda took it outta me. Like, for the rest of my life haha.
Anywayyyyyy… What I really wanted to mention was how good that spaghetti and meatballs I cooked today turned out. This was the first time I made my own spaghetti sauce (usually just use jarred bullshit) and also the first time I used a combination of veal, pork and beef for the meatballs (usually just use ground beef) and holy fuck did they turn out good. They were like little pillows of meat haha.
I’ve got leftovers and I’m already sitting here thinking,”I can’t eat spaghetti and meatballs twice in one day, can I? That seems bad…” haha.
I’m definitely not ever going back to that old jarred sauce, though, for sure. And I’m never gonna make meatballs without the veal and the pork, either. That shit seems vital haha. If anybody wants the recipe, I can post it.
And now I’m laughing even harder at myself, thinking about,”Nine years ago, you were having birthday parties with your stripper friends; now you’re talking about sharing recipes on weed-growing websites…”
Shit… Getting old is weird… haha.
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Dude I started making my own sauce from the San marzanos we grow outside in the summer and now every jarred sauce just pales in comparison. I typically use some version of Marcella Hazan’s tomato sauce recipe, it’s phenomenal, I’ll even use the canned Bianco DiNapoli tomato’s sometimes and it’s still way better than anything from a jar. Always down to nerd out about Italian food man
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Yeah, I’ve seen you post about your tomato sauce before, sounded good. I wanna grow some tomatoes (and a lot of other stuff), but it gets so fucking hot here in the summer that everything just fries up. The only things that survive are cactuses (cacti?). Even my succulents get all wilted and gnarly-looking by the time September rolls around. They bounce back once things cool down (look great now, actually), but I know that tomatoes would never make it all the way through a summer here.
I used canned San Marzanos yesterday, whole and crushed, along with tomato paste. And a bunch of other shit haha (basil, oregano, garlic and onion powder, crushed red pepper etc etc)(the usual, nothing special). The key seemed to be frying up like six garlic cloves in olive oil first, remove it, cook the sauce in that same pot and then dice the garlic and add it back to the pot once the sauce had been simmering for a while. I’d never done that before, but man, I could taste the difference for sure. I think my girl got bored of me saying,”Wow! You can really taste that garlic!” every time I sampled the sauce while it was cooking haha. “It’s just so good!” hahaha…
But yeah, I’m sitting here right now wondering,”Am I really gonna eat leftover spaghetti and meatballs for breakfast?” I’ve done it before, with a couple over-easy eggs on top, pretty fucking delicious.
I should eat some oatmeal instead, though haha…
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Happy belated Bday! You must have been beaming with joy being able to celebrate your birthday, Xmas as well as the prestigious toxicity award all on the same day.
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Haha, yeah, that “toxicity award” thing was kinda weird, wasn’t it? I didn’t even realize it until a day or two ago, but it seems like once every six months or so, somebody on that Bodhi thread decides that they’ve got a big problem with me. I really don’t know why I was singled out. I thought we were all just talking. I don’t even remember what we were talking about, but I’m fairly certain I wasn’t outta line or anything.
It makes me think of that thing about,”If you think everyone’s an asshole, maybe you’re the asshole,” or whatever that saying is. But I’m pretty sure I am not the asshole haha. Or not in that case, anyway. Weren’t we just talking about weed and stuff?
I dunno… Who fucking cares? Haha. Fuck that dipshit.
Thanks for the birthday well-wishes, hope you had a great Christmas.
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Might look into a spring or fall tomato grow. If you have even a couple months of “ok” weather you can probably grow a determinate plant in a container. Maybe not the true San Marzano, but I’m sure some faster hybrids exist.
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That’s it dude, that and some finely diced onion before you add in the tomato paste really sets it off proper
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hahah hell yeah i do, its been 9 years since ive been there too, i had a way lamer time than you tho, seems hard to beat!
spaghetti sauce maker guy over here too, my “trick” is i use tons of garlic mandatory i know, and zuchini and blavk olives (i know i know)
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you can use regular tomatoes too, dont need to be canned ones, cook em in the sauce, real tomatoes are more romantic too
i use like 20 of em, and i just throw em in the sauce, i dont like the taste of fried garlic anyways, but my point is, i love making spaghetti sauce haha, another thing is i like angel hair over any other pasta, we can go on and on
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Remind me never to come over to your house for spaghetti haha…
Zucchini and black olives? Seriously? Jesus, that sounds gross… haha.
Yeah, The Cheetah is a great place. Those chicks are very friendly. Or they were back when I lived around the corner from it, anyway. I haven’t been there in a long time, either, but I’m actually still pretty good friends with a lot of the dancers who used to work there. Those are my people, for sure.
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that’s exactly what i thought, then i was like oh ok this is the best spaghetti i’ve ever had cool, the receipe is this: as-fat-as-possible ground beef, onions garlic red peppers green peppers celery carrots tomatoes mushrooms zuchini black olives and basil, half a bottle of sriracha
anyways man i forgot you had the blueberry lotus growing, it’s not in the title of your thread, but god damn it sounds good, i went and re-scrolled thru your thread, for me if i’m ever looking for blueberry i’m popping cluster funk from bodhi, but this sounds over the top!
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That sounds almost more like a bolognese than spaghetti sauce, with the carrots and celery, except without the cream. And way too much other shit added it to it, too haha. Half a bottle of sriracha? WTF? Haha.
Yeah, I think it’s interesting that you found blueberry-smelling/tasting plants in the Clusterfunk you grew. Mine were all onion/garlic/body odor, nothing “fruity” about them at all. Iamyou’s Blueberry x Silver Lotus is for sure a very strong and unmistakeable blueberry, though. It’s not even debatable haha.
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i aint never seen spaghetti sauce without it, thats definetly 100% mendatory, like a stew needs it too
i heard other people finding amazing blueberry in 88g13hp crosses, so i know im not crazy, so its coming from that hp side
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That’s like a mix between a bolognese and a puttanesca, and then there’s siracha which is just bending genres left and right, but if it tastes good send it!!
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i shoulda mention it’s a philipino receipe, send it!!
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Phillippino-Italian fusion eh?
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