Good Morning. Everyone. 👨🏻🍳 Hell hath no Fiori like an angry Chef! 👨🏻🍳
🎶 PASTA, PASTA, I love PASTA! It’s a wonderful food! Rigatoni, Mostaccioli, and Spaghetti too…PASTA, PASTA, I love pasta…Take a look and you’ll see, Fettuccini, Vermicelli, Ravioli for me!…🎶 “The Pasta Song” – John Riggio (Year unknown) https://tinyurl.com/w3kto4e
🍝This Chef got off the SUBWAY, and he rushed to get inside…
He’s looking pretty ACTIVE, as by his rules he abides…
He won’t use those fake noodles, low-carb not his cup of tea,
A former NAVAL Officer…he takes no malarkey…
The noodles looking PLUMP enough…he’ll add them to the roster…
He’ll stick with semolina…the man’s no way An IMPOSTER! 🍝
Ok…So remember what we spoke about yesterday morning? How the dialogue served up the answer on a silver platter…quotation marks not withstanding? Well today, it even goes a step further…It’s a Hat Trick! https://tinyurl.com/tomqe29 The “pseu” chef is holding a package of “pseudo” (FAKE) noodles…the Chef’s heard saying “I’m not cooking FAKE noodles”, and our question is stating that the “Chef refused to cook with “FAKE Noodles”…C’mon…Talk about being fork fed…FAKE? Three times? Jumblers? If this one doesn’t beat you over the head with a wet noodle…Well I just DOUGH know what to say…The Chef refused to have his meal be AN…”IMPASTA”! An IMPOSTER! Brilliant! I’m Italian…I’ve used the line a million times! Man, icotti love it! My pot boiled over!
Ok…So, I helped out with the first course…now it’s your turn. I cook Pasta. I eat Pasta…I eat a LOT of Pasta… But I don’t make my own Pasta. My Mother never did, my Grandmother never did…well she definitely never did after she became “Americanized”…and I suspect that was pretty early on, since she arrived in this country while she was still a child. So, I was never introduced to making Pasta. And that’s why I’m not sure what our Chef is making…It looks like fettuccine that may be coming thru the pasta maker, but that’s where my identifying skills end. Those coil-like things lying on the table? Ziti ones I’m talking about? I have no idea what they are. They look like the earrings my Other bought me for Christmas…And as for what’s boiling in the pots? They look nothing like what’s on the table…Dumplings? Matzo Balls? I’m lost. And our Chef definitely doesn’t look like an Italian man…Jeff usually draws Italian men with those old-world type looking mustaches…So, you got me. And as I said, here’s where I could use your help. If it was any other time, maybe I’d spend flours researching it, using all my resauces, but it’s gnocchi happening today. I’m exhausted, and I’m just not stroganoff to do the work… And you know me…I’m never alfredo doing the work…But it would probably take me an hour orzo, and I’m just not up to it…So, Folks…a penne for your thoughts…Do you know what he’s cooking? Can you identify the “noodles” we’re being shown? Well if so, drop me a line…I’m sure there’s a zillion pastabilities…Have a blessed day, Everyone. Be well, stay safe…Pasta la vista…🍝👨🏻🍳🙋🏻♀️
Good morning. No problem with the words or cartoon answer. Another quotation mark answer but this one I think is solid gold. This one I get and it’s not just because I solved it. Loved your post Angela. I think the chef is making egg noodles to go with the sauerbraten that you can’t see it’s replacing the potato dumpling. I would gladly trade one of those delicious Italian meals for my cereal this morning. Until tomorrow stay well.
Good Morning, Brooklyn. 👏🏻👏🏻Bravo! I told you those”quotes” got nothing on you! 😉 Potato dumplings? Ah, the plot thickens! Or the carbs do! Now that’s a good German meal…As for an Italian one? I hear you, Paul. Definitely beats a bowl of cereal!…But my dilemma still holds…What are those round shaped things he’s got there? And if that’s them in the pots…why are they now so tiny? 🤷🏻♀️ And you know I’m always happy when you enjoy my post…Thank you for saying. The winds are finally dying down here…I don’t know about you, but they were brutal here for the last 2 days…My recycle pail became a statistic! Be well, Brooklyn…Stay safe. 🍝🙋🏻♀️
sauerbraten and potato dumplings are German dishes, not Italian.
Hi…Yes, we’re aware of that. I think you may have misread both my comment and Paul’s. 🤷🏻♀️
One of my favorite Friday Lenten dishes is ” Noodles and corn”.Wide egg noodles are boiled,then fried,and then served with a covering of cream style corn and vegetarian Boston baked beans.That may be what the chef is preparing his noodles for.Active was looking like cavity at first with an e instead of the y,but after active popped into mind,the cartoon solution was a quick solve.Have a Blessed Holy Saturday.
Good Morning, Professor. Now your meal I’ve never heard of. Does it have roots somewhere? Is it just something your Mom cooked, or is it regional and/or based on Nationality? I love learning new dishes…And as I said, Pasta is music to my ears! 😉 And I agree with both you and Paul…the puzzle was an easy, breezy. Wishing you a Blessed Holy Saturday too, Prof. Be well, and stay safe…🍝🙋🏻♀️
The noodles and corn was my mother’s German heritage side recipe in Cleveland, Ohio, back when we Catholics couldn’t eat meat on every Friday, not just the Lenten Fridays.
Thanks, Professor. I find it all so interesting. I remember when the Friday restriction was lifted, sometime in the 80s I think?…But my Mother paid it no mind! She still refused to serve any meat. And we had a slew of “Friday” dishes we ate instead. And I for the most part try to adhere to it still. I considered it penance…which I can NEVER have enough of! 😂 Make you laugh…My Father, on the other hand, despite being a good Catholic, felt it was all “big business”. He’d say that the Apostles were all Fishermen, so it stood to reason that there’re be a case to be made for a “non-meat” day to be established…And my Mother would constantly tell us kids, that when we went to school, to never repeat to the Nuns anything that He said!! 😂😂 🐟🙋🏻♀️
Good morning again. It might just be a German thing because leftover plain noodles, macaroni or spaghetti was fried on Friday and when they were browned my mother would beat up eggs and add it to the pan. My kids loved it as well. Take care.
Ah…so the key was having LEFT-OVER pasta of some kind? Hmm…See, somehow we never experienced that growing up! 😂😂 But this dish I have heard of. Also with bread crumbs and/or potatoes added. Yesterday on some show…(IDK which…at this point they’re all a blur), Rocco DiSpiroto was on cooking up a dish that brought me back. It was eggs cooked into tomato sauce. And I remembered my Mother and my Grandmother cooking it. I never ate it though, because you could “see” the eggs, the yolks. Like sunny-side-up eggs…just placed into the sauce and cooked. No way, Jose. I don’t eat any egg that’s still “moving”…I only eat them scrambled…and they have to be dry too. But it brought back the memory…Ah, the PASTAbilities, right? 🍝🙋🏻♀️
I am 95, born, raised and lived in Germany a long time and I have never heard of the recipe you described ? ? ?
Hi…again. I’m not sure who you mean by “you”…so I’m not sure which recipe you’re referring to, Paul’s or the Professors. But at least we’ve established that we’re speaking of a German one this time. Pasta is so versatile…and it’s obvious from what they’re both saying, that growing up, their Mothers, in an effort to stretch those dollars, and sate those bellies, embellished on whatever it was they had on hand. None of these recipes are etched in stone, and familial cooking tends to take on a life of its own. So, even though you may have never enjoyed any of the meals we’re speaking of here…it doesn’t make them any less “real”. God bless you your longevity…but I believe we’re never too old to learn something new. Italian, German…whatever. Food is food…and good food is always welcome! Be well, stay safe…and Good Eats! 🍝🙋🏻♀️
Enjoyed your pasta puns, Angela, as well as the answer. I had to back into Subway.
Wishing all a great, safe weekend.
Good Morning, Caroline. And thank you very much. You mentioning Subway, and the Professor Active, just made me realize that I skipped over the ”word” portion in my post. If you notice, it was 4 o’clock this morning…I couldn’t sleep…so I guess I wasn’t as wide awake as I thought! And I think Subway may be a new word, too. If I get a chance, I’ll check. Be well. Caroline. Stay safe. 🍝🙋🏻♀️
🚶🏻♂️🚶🏻♀️Noticing how PLUMP the kids seemed to be getting, he worried that they wouldn’t be as ACTIVE as they should, and thought of his NAVAL days when being on board, and the lack of long walks could take its toll…so he decided to tell them that they’d all be walking soon instead of taking the SUBWAY…and they glared at him like he was AN IMPOSTER! 🚶🏻♀️🚶🏻♂️
🛳 When he was ACTIVE duty, on the NAVAL ships he cooked,
And he likened ships to the SUBWAY…crowds everywhere you looked…
And he tried to dish out food that wouldn’t turn the crew all PLUMP,
But there’s just so much a man can do to keep pounds off ones rump…
He did his best to cook healthy, and served it all with Shasta…
He’d rather it was Pepsi…but settled for AN ”IMPASTA”! 🛳🙋🏻♀️
Sequestered by the virus, I’m past the point of worrying about the jumble of tricky synonyms it produces.
We’re all suffering Cabin Fever, Mike. I don’t think any of us could have ever imagined going through anything like this…😥🙋🏻♀️
Hi all – I saw VACATE and CAVITY before ACTIVE, and then SUBWAY took me the longest. I thought the first answer word would be AN, and then the rest of the letters showed PASTA and the rest very quickly.
I had to laugh at “I wasn’t ALFREDO any of them” in the voting box.
And at least the new dish would be correctly labeled “Impasta” and not one of my pet peeves, “Antipasta”.
You really outdid yourself with the pasta puns Angela (or should I say “Angel-hair”) and I especially hope the language police don’t sue you for using “pseu” for sous-chef!
I liked the detail of the flames licking out from the gas burners, and at first I thought that the things in the pots were just the bubbles from the water boiling.
Good wishes to everyone.
“When the NAVAL officer was released from ACTIVE duty, the first thing he did was hop on the SUBWAY and go to ShopRite for some PLUMP juicy fresh fruit with a classic Rock-n-Roll soundtrack.”
Good Morning, Steve. I thought that might be bubbling in the pots also, but they’re shaped too large and round. So I disMIST that thought…It just didn’t seem to HOLD any WATER…😂 They do look like Raviolis though…But that still doesn’t explain the coiled things on the table. I considered “Birds Nest” Pasta, but those are formed after the pasta’s cooked…So, as I said, I just DOUGH know…And thanks for the Shout Out…But “pseu” chef? Especially with the package of Pseudo Noodles she’s holding? C’mon. Language police? No way…They’d be hard PRESSED to charge me with an infraction of any kind…It’s a gem, if I may say so myself! 😂😂 And your sentence?👏🏻👏🏻 Hmm…🤔 The scenario…sounds very familiar…The ShopRite, the music…Have we met? 😂 Be well, Steve, stay safe. 🍝🙋🏻♀️
As I’ve said before, just show them your Poetic License.
👏🏻👏🏻🙋🏻♀️
Subway took me the longest this morning but I was able to to get the cartoon answer without difficulty. Enjoyed Chuck & Paul’s posts about their meatless Fridays. Brought back memories of out fare – usually polenta layered with a creamy teleme cheese and pomodoro or mushroom sauce. On Vigils like Christmas Eve we would pair it with cracked crab from Fisherman’s Wharf, sourdough bread and a tossed salad. Both of my grandmothers made their own pasta and my mother and mother in law made their own ravioli.The cooking gene passed me up but my daughter likes to cook. Happy Saturday to all of you.
Good Morning, Betty. Subway looks to be running the other words into the ground! 😉 And I did check…well, as far back as 2010 anyway, and it does look like it’s making its debut today. I wouldn’t have thought so, it being so common a word. Your dishes sound delicious…anything with crab is okay in my book. The cooking gene? 😉 I’m sure you’re just being humble…You might not be a gourmet…but I’m sure you’re not a gour..MAY NOT ..😉(As I like to call it)! Be well, Betty…Stay safe! 🍝🙋🏻♀️
Jumble Answers 
Good Morning. Everyone. 👨🏻🍳 Hell hath no Fiori like an angry Chef! 👨🏻🍳
🎶 PASTA, PASTA, I love PASTA! It’s a wonderful food! Rigatoni, Mostaccioli, and Spaghetti too…PASTA, PASTA, I love pasta…Take a look and you’ll see, Fettuccini, Vermicelli, Ravioli for me!…🎶 “The Pasta Song” – John Riggio (Year unknown) https://tinyurl.com/w3kto4e
🍝This Chef got off the SUBWAY, and he rushed to get inside…
He’s looking pretty ACTIVE, as by his rules he abides…
He won’t use those fake noodles, low-carb not his cup of tea,
A former NAVAL Officer…he takes no malarkey…
The noodles looking PLUMP enough…he’ll add them to the roster…
He’ll stick with semolina…the man’s no way An IMPOSTER! 🍝
Ok…So remember what we spoke about yesterday morning? How the dialogue served up the answer on a silver platter…quotation marks not withstanding? Well today, it even goes a step further…It’s a Hat Trick! https://tinyurl.com/tomqe29 The “pseu” chef is holding a package of “pseudo” (FAKE) noodles…the Chef’s heard saying “I’m not cooking FAKE noodles”, and our question is stating that the “Chef refused to cook with “FAKE Noodles”…C’mon…Talk about being fork fed…FAKE? Three times? Jumblers? If this one doesn’t beat you over the head with a wet noodle…Well I just DOUGH know what to say…The Chef refused to have his meal be AN…”IMPASTA”! An IMPOSTER! Brilliant! I’m Italian…I’ve used the line a million times! Man, icotti love it! My pot boiled over!
Ok…So, I helped out with the first course…now it’s your turn. I cook Pasta. I eat Pasta…I eat a LOT of Pasta… But I don’t make my own Pasta. My Mother never did, my Grandmother never did…well she definitely never did after she became “Americanized”…and I suspect that was pretty early on, since she arrived in this country while she was still a child. So, I was never introduced to making Pasta. And that’s why I’m not sure what our Chef is making…It looks like fettuccine that may be coming thru the pasta maker, but that’s where my identifying skills end. Those coil-like things lying on the table? Ziti ones I’m talking about? I have no idea what they are. They look like the earrings my Other bought me for Christmas…And as for what’s boiling in the pots? They look nothing like what’s on the table…Dumplings? Matzo Balls? I’m lost. And our Chef definitely doesn’t look like an Italian man…Jeff usually draws Italian men with those old-world type looking mustaches…So, you got me. And as I said, here’s where I could use your help. If it was any other time, maybe I’d spend flours researching it, using all my resauces, but it’s gnocchi happening today. I’m exhausted, and I’m just not stroganoff to do the work… And you know me…I’m never alfredo doing the work…But it would probably take me an hour orzo, and I’m just not up to it…So, Folks…a penne for your thoughts…Do you know what he’s cooking? Can you identify the “noodles” we’re being shown? Well if so, drop me a line…I’m sure there’s a zillion pastabilities…Have a blessed day, Everyone. Be well, stay safe…Pasta la vista…🍝👨🏻🍳🙋🏻♀️
Good morning. No problem with the words or cartoon answer. Another quotation mark answer but this one I think is solid gold. This one I get and it’s not just because I solved it. Loved your post Angela. I think the chef is making egg noodles to go with the sauerbraten that you can’t see it’s replacing the potato dumpling. I would gladly trade one of those delicious Italian meals for my cereal this morning. Until tomorrow stay well.
Good Morning, Brooklyn. 👏🏻👏🏻Bravo! I told you those”quotes” got nothing on you! 😉 Potato dumplings? Ah, the plot thickens! Or the carbs do! Now that’s a good German meal…As for an Italian one? I hear you, Paul. Definitely beats a bowl of cereal!…But my dilemma still holds…What are those round shaped things he’s got there? And if that’s them in the pots…why are they now so tiny? 🤷🏻♀️ And you know I’m always happy when you enjoy my post…Thank you for saying. The winds are finally dying down here…I don’t know about you, but they were brutal here for the last 2 days…My recycle pail became a statistic! Be well, Brooklyn…Stay safe. 🍝🙋🏻♀️
sauerbraten and potato dumplings are German dishes, not Italian.
Hi…Yes, we’re aware of that. I think you may have misread both my comment and Paul’s. 🤷🏻♀️
One of my favorite Friday Lenten dishes is ” Noodles and corn”.Wide egg noodles are boiled,then fried,and then served with a covering of cream style corn and vegetarian Boston baked beans.That may be what the chef is preparing his noodles for.Active was looking like cavity at first with an e instead of the y,but after active popped into mind,the cartoon solution was a quick solve.Have a Blessed Holy Saturday.
Good Morning, Professor. Now your meal I’ve never heard of. Does it have roots somewhere? Is it just something your Mom cooked, or is it regional and/or based on Nationality? I love learning new dishes…And as I said, Pasta is music to my ears! 😉 And I agree with both you and Paul…the puzzle was an easy, breezy. Wishing you a Blessed Holy Saturday too, Prof. Be well, and stay safe…🍝🙋🏻♀️
The noodles and corn was my mother’s German heritage side recipe in Cleveland, Ohio, back when we Catholics couldn’t eat meat on every Friday, not just the Lenten Fridays.
Thanks, Professor. I find it all so interesting. I remember when the Friday restriction was lifted, sometime in the 80s I think?…But my Mother paid it no mind! She still refused to serve any meat. And we had a slew of “Friday” dishes we ate instead. And I for the most part try to adhere to it still. I considered it penance…which I can NEVER have enough of! 😂 Make you laugh…My Father, on the other hand, despite being a good Catholic, felt it was all “big business”. He’d say that the Apostles were all Fishermen, so it stood to reason that there’re be a case to be made for a “non-meat” day to be established…And my Mother would constantly tell us kids, that when we went to school, to never repeat to the Nuns anything that He said!! 😂😂 🐟🙋🏻♀️
Good morning again. It might just be a German thing because leftover plain noodles, macaroni or spaghetti was fried on Friday and when they were browned my mother would beat up eggs and add it to the pan. My kids loved it as well. Take care.
Ah…so the key was having LEFT-OVER pasta of some kind? Hmm…See, somehow we never experienced that growing up! 😂😂 But this dish I have heard of. Also with bread crumbs and/or potatoes added. Yesterday on some show…(IDK which…at this point they’re all a blur), Rocco DiSpiroto was on cooking up a dish that brought me back. It was eggs cooked into tomato sauce. And I remembered my Mother and my Grandmother cooking it. I never ate it though, because you could “see” the eggs, the yolks. Like sunny-side-up eggs…just placed into the sauce and cooked. No way, Jose. I don’t eat any egg that’s still “moving”…I only eat them scrambled…and they have to be dry too. But it brought back the memory…Ah, the PASTAbilities, right? 🍝🙋🏻♀️
I am 95, born, raised and lived in Germany a long time and I have never heard of the recipe you described ? ? ?
Hi…again. I’m not sure who you mean by “you”…so I’m not sure which recipe you’re referring to, Paul’s or the Professors. But at least we’ve established that we’re speaking of a German one this time. Pasta is so versatile…and it’s obvious from what they’re both saying, that growing up, their Mothers, in an effort to stretch those dollars, and sate those bellies, embellished on whatever it was they had on hand. None of these recipes are etched in stone, and familial cooking tends to take on a life of its own. So, even though you may have never enjoyed any of the meals we’re speaking of here…it doesn’t make them any less “real”. God bless you your longevity…but I believe we’re never too old to learn something new. Italian, German…whatever. Food is food…and good food is always welcome! Be well, stay safe…and Good Eats! 🍝🙋🏻♀️
Enjoyed your pasta puns, Angela, as well as the answer. I had to back into Subway.
Wishing all a great, safe weekend.
Good Morning, Caroline. And thank you very much. You mentioning Subway, and the Professor Active, just made me realize that I skipped over the ”word” portion in my post. If you notice, it was 4 o’clock this morning…I couldn’t sleep…so I guess I wasn’t as wide awake as I thought! And I think Subway may be a new word, too. If I get a chance, I’ll check. Be well. Caroline. Stay safe. 🍝🙋🏻♀️
🚶🏻♂️🚶🏻♀️Noticing how PLUMP the kids seemed to be getting, he worried that they wouldn’t be as ACTIVE as they should, and thought of his NAVAL days when being on board, and the lack of long walks could take its toll…so he decided to tell them that they’d all be walking soon instead of taking the SUBWAY…and they glared at him like he was AN IMPOSTER! 🚶🏻♀️🚶🏻♂️
🛳 When he was ACTIVE duty, on the NAVAL ships he cooked,
And he likened ships to the SUBWAY…crowds everywhere you looked…
And he tried to dish out food that wouldn’t turn the crew all PLUMP,
But there’s just so much a man can do to keep pounds off ones rump…
He did his best to cook healthy, and served it all with Shasta…
He’d rather it was Pepsi…but settled for AN ”IMPASTA”! 🛳🙋🏻♀️
An interesting article. https://tinyurl.com/td563gm 🙋🏻♀️
Sequestered by the virus, I’m past the point of worrying about the jumble of tricky synonyms it produces.
We’re all suffering Cabin Fever, Mike. I don’t think any of us could have ever imagined going through anything like this…😥🙋🏻♀️
Hi all – I saw VACATE and CAVITY before ACTIVE, and then SUBWAY took me the longest. I thought the first answer word would be AN, and then the rest of the letters showed PASTA and the rest very quickly.
I had to laugh at “I wasn’t ALFREDO any of them” in the voting box.
And at least the new dish would be correctly labeled “Impasta” and not one of my pet peeves, “Antipasta”.
You really outdid yourself with the pasta puns Angela (or should I say “Angel-hair”) and I especially hope the language police don’t sue you for using “pseu” for sous-chef!
I liked the detail of the flames licking out from the gas burners, and at first I thought that the things in the pots were just the bubbles from the water boiling.
Good wishes to everyone.
“When the NAVAL officer was released from ACTIVE duty, the first thing he did was hop on the SUBWAY and go to ShopRite for some PLUMP juicy fresh fruit with a classic Rock-n-Roll soundtrack.”
Good Morning, Steve. I thought that might be bubbling in the pots also, but they’re shaped too large and round. So I disMIST that thought…It just didn’t seem to HOLD any WATER…😂 They do look like Raviolis though…But that still doesn’t explain the coiled things on the table. I considered “Birds Nest” Pasta, but those are formed after the pasta’s cooked…So, as I said, I just DOUGH know…And thanks for the Shout Out…But “pseu” chef? Especially with the package of Pseudo Noodles she’s holding? C’mon. Language police? No way…They’d be hard PRESSED to charge me with an infraction of any kind…It’s a gem, if I may say so myself! 😂😂 And your sentence?👏🏻👏🏻 Hmm…🤔 The scenario…sounds very familiar…The ShopRite, the music…Have we met? 😂 Be well, Steve, stay safe. 🍝🙋🏻♀️
As I’ve said before, just show them your Poetic License.
👏🏻👏🏻🙋🏻♀️
Subway took me the longest this morning but I was able to to get the cartoon answer without difficulty. Enjoyed Chuck & Paul’s posts about their meatless Fridays. Brought back memories of out fare – usually polenta layered with a creamy teleme cheese and pomodoro or mushroom sauce. On Vigils like Christmas Eve we would pair it with cracked crab from Fisherman’s Wharf, sourdough bread and a tossed salad. Both of my grandmothers made their own pasta and my mother and mother in law made their own ravioli.The cooking gene passed me up but my daughter likes to cook. Happy Saturday to all of you.
Good Morning, Betty. Subway looks to be running the other words into the ground! 😉 And I did check…well, as far back as 2010 anyway, and it does look like it’s making its debut today. I wouldn’t have thought so, it being so common a word. Your dishes sound delicious…anything with crab is okay in my book. The cooking gene? 😉 I’m sure you’re just being humble…You might not be a gourmet…but I’m sure you’re not a gour..MAY NOT ..😉(As I like to call it)! Be well, Betty…Stay safe! 🍝🙋🏻♀️