Just wanted to say I’ve been enjoying your culinary explorations for over a year now. They’re special and unique and so damn funny. Know that you’re very appreciated!
We like making Mark Bittman's red wine pasta. However, the first time my husband made it for me, I had been sick in bed all day with a New Years Day hangover. I was like "are you effing kidding me?" when I found out what we were having for dinner, but it turned out to be a great hair of the dog.
Box wine will always, always remind me of my granny 😅 Last year I even had a box of sauvignon blanc on the ofrenda for Dia de Muertos!
She may have died young, before she went she made sure to teach me the correct amount of white to dispense from a carton (straight from the fridge) #blessed
While sitting here swigging (I mean delicately sipping) my Franzia buttery chardonnay, I had a spaghetti related thought. Clearly, I must share this thought with the greatest food writer of all history.
It is: Spaghetti Pot Pie 🎺🎺
Okay so, spaghetti pot pie is a thing. Not a big thing, but nonetheless... But how about if you sub stuff at hand in the cupboard?
Pie crust: white bread rolled flat with a rolling pin
Spaghetti: re-hydrated 25¢ ramen noodles
Sauce: leftover salsa (they've both got tomatoes in them, right?)
Cheese: Cheez Whiz™, of course
If you want to get fancy with onion and garlic and all, maybe you could use some Papa Johns garlic sauce and maybe some fried onion strings. Just sayin'...
Upgraded to paid because 27 glasses of Franzia in the fridge is clearly a cry for help. ;)
Just wanted to say I’ve been enjoying your culinary explorations for over a year now. They’re special and unique and so damn funny. Know that you’re very appreciated!
We like making Mark Bittman's red wine pasta. However, the first time my husband made it for me, I had been sick in bed all day with a New Years Day hangover. I was like "are you effing kidding me?" when I found out what we were having for dinner, but it turned out to be a great hair of the dog.
Love your blogs - always entertaining :)
I think @ItaliansMadAtFood has a hit out on you... With every post you surpass yourself, scaling new heights of depravity. BRAVO!
Box wine will always, always remind me of my granny 😅 Last year I even had a box of sauvignon blanc on the ofrenda for Dia de Muertos!
She may have died young, before she went she made sure to teach me the correct amount of white to dispense from a carton (straight from the fridge) #blessed
Pedialyte spaghetti helps you carb and electrolyte load before a marathon. efficiency!
Oh, the white zinfandel is more offensive than your usual tricks. So very nasty!
Did anyone else ever do the Tour de Franzia in college?
Hey Dannis,
While sitting here swigging (I mean delicately sipping) my Franzia buttery chardonnay, I had a spaghetti related thought. Clearly, I must share this thought with the greatest food writer of all history.
It is: Spaghetti Pot Pie 🎺🎺
Okay so, spaghetti pot pie is a thing. Not a big thing, but nonetheless... But how about if you sub stuff at hand in the cupboard?
Pie crust: white bread rolled flat with a rolling pin
Spaghetti: re-hydrated 25¢ ramen noodles
Sauce: leftover salsa (they've both got tomatoes in them, right?)
Cheese: Cheez Whiz™, of course
If you want to get fancy with onion and garlic and all, maybe you could use some Papa Johns garlic sauce and maybe some fried onion strings. Just sayin'...
if you really hated yourself you could make fresh pasta and sub in the franzia for water. love you mr dickhole!
I grew up by the Valparaiso fazoli’s. Food really does bring us all together
I scrolled down the photo to the words “White Zinfandel” and groaned, “Oh no!”
Dannis, you’ve done it again!