Ahoy Food Fans!!!!!
I'm coming back to Earth after a brief absence. I've done some fantasic cooking lately and I can't wait to share. The show (cOOl fOOds) is coming back to PeopleTV soon and I've got some cOOl episodes. I also met some very motivating and inspiring people that I hope will be a very important addition to cOOl fOOds! There will be a breakfast show will all your favorite hangover remedies and eggs, eggs, eggs....Fresh pasta is on the way, too. There's nothing like having home-made pasta ready for you when you get home. So much better than Ramen(unless, of course it's 3a.m.) It's an easy recipe, really it is. Read on--
Take 4 cups of Semolina flour(found in any quality grocer, this Durum wheat is best for producing sturdy yet pliable pasta of any shape), 3 cups All-Purpose flour, 3 whole eggs, about 1-2 T of EVO(extra virgin olive oil) and a little cold water, and of couse salt. Make a mound of the sifted flours and crack the eggs over the flour. Start making a "well", bring in the flour to the center and work the eggs out to the edges, add your oil and salt. When mixed wet your hands with the cold water and form a nice yellow ball of pasta. Chill or freeze. When ready, roll out 2 or 3 times until it stretches enough to roll thru pasta roller and boil for 2 minutes or until the pasta becomes "al dente". Serve with anything you seem appropriate or edible, after that you're on your own!!!
Unrelated Quick Recipe!! Baked Chicken a la Bonano:
Large split breast (bone in)
1 yellow onion
Balsamic reduction or viniagrette (thicker and more syrupy is better)
3 T minced garlic
2 T Italian salted capers(salt left on)
Cracked black pepper and hot chiles dried and crushed
Sea salt
EVO
Fresh Oregano
Add all ingredients to baking dish(hopefully you own a glass one)
*remember to season the whole piece of meat, front and back, inside and out*
Cover and bake on 355F for 1.5 hours or until done
pull from the oven and let rest for 10 min.
serve with anything.....really!

Check back soon for another dose of cOOl fOOds for recipes and commentary.
Thanx fer readin' y'all.....
Matt