Pasta (the sequel)

[Jim Lampe]

click HERE for part 1
Ok... after the sausage and sauce was brought inside to the hot steaming rigatoni,
it was served up

▲ this plate (or bowl) with semi-melted cheese ▲
▼ this plate (or bowl) without ▼

it was all quite tasty and we'll be doing this again real soon!
after the dinner dishes were cleaned and set aside for another day,
we step outside in the rain to enjoy a fire in the Weber fireplace

...until it start really raining...
anyway, thanks for visiting TWICE!
So long

 

[Morgan C.]

Looks just like I though! Fabulous! Love ur fire pit pictures as well. Looks like a great Saturday evening!

 

[Joe InJersey]

I saw this and had to remind myself... he's from Wisconsin, land of the cheeseheads. Let it go. I'd still pull up a fork. Nice job, Jim.

 

[Wolgast]

Looks like a Awesome bowl of Pasta. I know some Eyetalians that would kill for a portion of that sir!

 

[Mike Coffman]

Both bowls look fantastic!

 

[JimK]

Great night, great meal in the heart of Raymond.

 

[Ted M (FatEddy)]

Jim, la tua pasta sembra meraviglioso. Sorry, my eyetalian is little rusty.

 

[Bob Sample]

Cheese slices on pasta, who would have thunk it? Great dishes Jim.

 

[Ed M.]

Pasta and sauce looks great, Jim! I'll take a bowl with cheeze, pleeze!

 

[Mark B]

Really nice looking pasta dish. I envy you the garden fresh veggies.

 

[Bob Correll]

What a finale Jim!
I've seen some cheesy shows before, but yours is the best!
Encore! Encore!

 

[John Solak]

Fantastic looking pasta!!

 

[Dave from Denver]

ah that classic combination, bolognese and colby jack

 

[Jim Lampe]

thanks everyone

 

[Scotty W.]

Now that's one fine looking Italian meal Mr Jim. Weber warming racks? I was wondering what those gizmos were, have seen them before on your cook pics. Are they still available from Weber?

 

[BG Pace]

Great looking pasta cheese please

 

[JimH TX]

Well, having a strong Italian heritage I'd have to call you a heretic! But since it all looks so good, I'll let it slide this time. How about a good tangy prov or grated Parma? Truth be told I'd tuck in to a bowl with the cheese you used out of curiosity but I would have to Pretend to disapprove or have my Italian roots would be dissavowed. Looks good and what's a little rain? You ain't the wicked witch of the West, and WI isn't the land over the rainbow. Just the land of artisan cheese, cheeseheads and the Pack!

 

[JimH TX]

Oh, and damn San Fran!