Subdeacon Joe

https://www.history.navy.mil/research/underwater-archaeology/sites-and-projects/ship-wrecksites/hl-hunley.html https://www.smithsonianmag.com/smart-news/new-clues-about-why-confederate-submarine-hl-hunley-sank-180969724/

(with apologies to any "Docs" out there)

Amazing technological breakthrough. https://thumbs.gfycat.com/CleverAshamedEasternnewt-mobile.mp4

Luke 11:9 Amazing they could hit anything in the few seconds they had. Especially as encumbered as they were:

This is one of those discussions were everyone is right and everyone is wrong. We, I think, have all seen the family photo - studio, reunion, family vacation, wedding, whatever - of a lineup of people with what are easily discerned as fake "Smile for the camera!" grins pasted on. We have also all seen people with toothy grins that look perfectly natural.

This one looks more complicated than it is. If you know your way around a kitchen it is maybe 25 minutes to make. That's if you take your time about it. I've done it in about 15 minutes. Kind of a take on Chicken Piccata and a Putanesca sauce. Chicken Piccanesca 2 Large Chicken Breasts, cut into about ¼ to 1/3 inch strips. 4 Green Onions, Chopped ½ Cup Kalamata Olives, coarsely chopped 2 TBS. Capers, roughly chopped 2 or 3 Roasted Red Peppers, chopped Juice of 1 Lemon 1 Cup Dry White Wine ¼ Cup Dessert Wine, such as late harvest Gewurztraminer 1 Cup Flour, seasoned with about a TBS Kosher Salt and ½ tsp freshly ground black pepper. Olive Oil Butter (optional) Do all your prep – chop the Green Onions and put them aside. Chop the Olives, Capers, and Red Peppers and put them in a bowl, set aside. Mix the flour, salt, and pepper in a cake or pie pan. Slice the Chicken Breasts and set aside. In a large skillet heat about 2 TBS of Olive Oil over medium high heat, when it is hot, add about 1 TBS Butter (if using). Add the Green Onions, sauté for a minute or two, remove from pan, set aside. Working quickly, dredge the Chicken Breast strips in the seasoned flour and lay in the pan. You will likely need to do this in two batches. When lightly browned, flip and brown the second side, about 3 minutes per side. Remove from pan, set aside. Cook the rest of the Chicken, remove from pan. Add back the Green Onions, then add the chopped Olives, Capers, and Red Peppers. Sauté briefly, then add back the Chicken. Remove pan from the heat and add the Wine, return pan to heat. Add the lemon juice. Stir around some to coat the Chicken. Let reduce slightly. Transfer Chicken to serving platter and pour the sauce over the Chicken. Serve immediately.

More towards Chaucer than Elizabethan. Or Church Slavonic to modern Russian.

It's a weed.

Add a little to the pasta if it is too dry after mixing with the egg and cheese mix. I guess I didn't copy all the note from the recipe file. Thanks for the heads up.

Amazing

I saw Mark Murphy make this on Guy's Grocery Games once - shopping for the ingredients and cooking it in under 15 minutes. On the show he used 6 eggs, I think, slab bacon, and lots more pepper than is in the recipe below. In expensive, quick, easy, tasty, filling. Spaghetti alla Carbonara Ingredients 2 tablespoons olive oil 8 ounces pancetta or thick bacon, diced 4 large eggs, at room temperature 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese 1 teaspoon freshly ground black pepper Kosher salt 1 pound spaghetti Directions In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside. Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. If the pasta is too dry add a little of the reserved pasta water. Serve immediately.

Something I put together in Nov. of 2017. As I wrote it down that evening. Lisa, upon reading it, asked, "Didn't you have onions in it?" which explains the last comment. Quantities are up to you. Somewhere between 1 and 5 pounds of chicken depending on how many you are feeding. 2 cups to 8 cups of the squash (or sweet potatoes or yams or pumpkin). 1 to 4 lemons depending on above quantities. Seasonings to your taste. More of a concept than a hard and fast recipe. Chicken & Butternut Squash Boneless, skinless Chicken Breasts and/or thighs Butternut Squash, in ½ to 1” cubes (cheat and use frozen if you like, or the fresh cubes from the produce department) Lemon Zest Lemon Juice Ras El Hanout Ground Corriander Cinnamon Alepo Pepper Salt Olive Oil Heat oven to 425℉ Place a large oven-proof skillet on the stove on high heat, add a little oil. Place Squash cubes in bowl, pour about 2 TBS of olive oil over them, toss to coat. Add some Ras Al Hanout, Cinnamon, Salt, zest of one lemon, and a pinch of the Alepo Pepper, toss to coat. Pour into hot skillet. Toss every few minutes so it doesn’t burn. While that is going on, season Chicken with the same spices. Pour partially cooked squash back into the bowl you seasoned it in. put Chicken into the same skillet and brown, flip Chicken, add Squash back into pan, add lemon juice, and place pan in oven. Check after about 20 minutes to see if Squash is tender. When done to your likeness, pull from oven, remove chicken from skillet and let it rest. Slice breast cross-wise into about 1/4” to ½ “ slices. *This is a basic-basic that I just threw together. It’s something to play with. I think adding dried cranberries, or dried apricots, or maybe some fresh apples (Granny Smith?) and some green beans would bring it up a few levels. Maybe even some chickpeas, or greens. ONIONS!!! I forgot to add ONIONS!!! (idiot) Get them into the pan while you are seasoning the Squash.

Repackage them as soon as you get them home. Especially if you have some sort of vacuum sealer. You can also get most of the air out using zip lock bags and and a bowl of water. Put the food into the bag, zip it most of the way closed, submerge all but the open corner in the water. Water pressure will force the air out, then finish closing the bag.

https://www.mentalfloss.com/article/31493/understanding-diner-lingo-55-phrases-get-you-started