I thought about you guys just now because I’m eating pasta. Do you remember when I used to make default pasta here on Sippity Sup? Well, of course, you don’t – you’re too young. That was eons ago. But I did want you to know I still eat pasta, and the pasta I’m eating is Chicken Liver Ragu.
Though it’s not default pasta. It’s recipe pasta. Chicken Liver Ragu from a Food & Wine recipe.
Am I going too fast? Does any of that ring a bell? If not let me introduce myself. Hi! Remember me? I’m Greg. I used to be a blogger. I’ve been lurking around these inter-webs for more than 10-years. Back then I’d develop whole posts around something I called default pasta.
Default pasta made an appearance at my dinner table at least once a week. That’s because there’s not always time to plan and shop for a specific menu. So default pasta is about winging it with what you have on hand. For me, it was a creative way to spend time in the kitchen and come up with recipes for my blog that weren’t available anywhere else. That’s the kind of blogger I used to be.
These days my mind is on so many things that I’m having a little trouble finding my Sippity Sup mojo. After pushing out more than 2000 posts it’s a bit like postpartum depression I imagine. Not that a food blog is like a baby. Oh wait, what am I saying? That’s exactly what a food blog is like. Because in order to thrive, a blog takes constant care and feeding
So if the blog has gotta eat and I gotta eat, then, of course, I gotta feed you, my virtual eaters, too. Still. I can’t get past the lazy in the kitchen blues these days. So at dinnertime, I’ve been turning to recipes written and tested by sources I trust. I figure if these recipes are good enough for my kitchen table, they’re good enough for this blog. At least for now… GREG
PS: The Chicken Liver Ragu source recipe suggested serving this sauce with rigatoni, but, in keeping with