What do you mean, no good bakeries? I saw the pictures of the deep-fried
apple uglies. What more could you want?

The linguini fruit de mar, while suffering from linguistic confusion
bordering on schizophrenia, contains the highest ratio of seafood to pasta I
have ever seen in a restaurant. It is positively Atkinsian in its dearth of
carbs relative to proteins.

As we all know, good American cooks are only supposed to put a little sauce
on their pasta so we can be more like the Italians. There is some point to
this when the pasta is well prepared. But we also know in our heart of
hearts that when faced with the choice of eating one more prawn or one more
spoonful of spaghetti, the prawn usually wins. Sharon will of course,
disagree with this on principle, but hear me out.

So now the NY TImes is telling us to go back to the old ways. Instead of a
tiny bit of sauce on a big bowl of pasta we are supposed to cut the pasta
quantity in half and drown the pasta in tomato sauce. This is because
tomatoes are a "good" vegetable but pasta is made of nasty refined white
flour that is nutritionally equivalent to an Oreo cookie. Or so they want us
to believe.

Before this gets out of hand, it may be time to invent Bob Bran Pasta
(BBP). For those of you who have lived in ignorance. Bob Bran Bread (BBB)
was invented many years ago to supply the QB's need for increased fiber
whilst not compromising on texture or flavor of the bread. A major
breakthrough occurred about 5 years ago with the production of the first Bob
Bran Artesinal Breads which mimic (and perhaps surpass) the classic French
pain Poilane. The secret of BBB is the proper balancing of oat bran (high
high-fiber, low-flavor meal) with wheat gluten proteins for structure and
rise. Too much of one and you get a brick. Too much of the other and you
get a cardboard chew.

Bob Bran Pasta presents new challenges. We will have to mill the oat bran to
varying degrees to see the effect. And it will be interesting to see if the
oat bran cooks sufficiently in fresh pasta. We may need to pre-cook the bran
before rolling out the pasta.

But at last my life has meaning and direction again! Long Live BBP!

-Bob

On 10/19/07, Dianne Ellsworth wrote:
>
> The ride sounds good.
> QB must be desolate to go so long without a good bakery in sight or
> smell. You must plan these trips more carefully.
> And piles of seafood, even with linguini underneath, do not substitute for
> baked goods. I bet she wasn't fooled for one minute.
> Dee
>
> —–Original Message—–
> >From: boogkb@tmo.blackberry.net
> >Sent: Oct 18, 2007 5:31 PM
> >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack
> >Subject: BSMA
> >
> >18 Oct.
> >
> >Delaware.
> >
> >Wind at our backs. Fast riding.
> >Good wide road very well paved. Dearth of coffee shops. Found one after
> 20 miles. No good bakery for the entire trip to date.
> >
> >First rain of trip. 5 minutes worth.
> >
> >Dinner. Another day, another pile of fresh seafood. Woe is us. A monster
> would be honored to be shot here. Probably the best preparation and largest
> sized seafood we have had since leaving NYC.
> >
> >
> >
> >
> >
> >
> >
> >
>
>

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