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Friday, May 21, 2010

Pesto Ravioli


Sometimes, delicious can be simple. This is where ravioli comes in. The image you see above you was a meal that my girlfriend Jenny and I collaborated on this evening: pesto ravioli with garlic bread (accompanied by a cool glass of A&W root beer). I know what you're thinking, and no, we are not gourmet chefs of the highest caliber who will make you the same delicious food for a nominal fee. Unless you'd actually be willing to pay, in which case, we'll make the trade out by the old oak in the park. You know the place.

The wonderful thing about this meal is that the work:tastiness ratio is off the charts in favor for tastiness. Every bite is warm and comforting, and by the end of the meal, your stomach radiates with satisfaction. Preparing the pasta is easy enough (just requiring a quick boil), and the pesto sauce was actually made from Knorr pesto powder, which turned out to be damn tasty. This was also our first foray into making garlic bread, and from what was probably dumb luck, the perfect level of crispiness was achieved. For those seeking to make some of their own, just cut a few healthy slices of bread, butter up one side, and broil. After a few minutes, switch to the other side, butter, and spread some chopped garlic across the bread. Another quick broiling and you've got yourself some garlic bread, which as far as I'm concerned is the king of breads. Monarch even. Hell, it can be an earl for all I care. A tasty, tasty earl...

And there you have it! A quick and delicious meal; two qualities that are indispensable if you're college folk like us. And if you're not college folk, that probably means you're employed and can afford your fancy foods like butter on a stick. STOP RUBBING IT IN OUR FACES! No literally, I have butter all over my face now. Super gross, dude. Super gross.

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