Recollection Services Incorporated

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For the Monday, June 2, 2025 report, I write for the Ragu Bolognese.

As a boy, my mother worked as the caretaker of our domicile. My father worked in middle-management. Sometimes in the afternoons we would have lunch at the house on the dining room table. The smell of Ragu Bolognese produced a sickly-sweet odour in the still air. Experienced bestowed on her, the rare culinary skill. this τεχνη, the craft aimed at the arrangement of the οικοσ, our household, was twice removed from οικονομικοσ, economics for dad. A nuclear family, conservative values, voting Republican until, well … none of this was uncommon in the late 90’s. Sidewinding one afternoon, I wandered into the library and found a book on Paranormal Experiences, collected essays from Carl Jung’s writings. Relating an experience, whilst seated on a stone Carl as a boy felt at the time, that stone sat on him. Jung’s characterisation combined the ascription from the mass and weight of the stone, inverting it as a metaphysical experience. Whether Carl’s stone is the litmus-test for the conjunctive, looming accumulation of our collective necro-capitol … and a wakefulness swept over me. Bollingen Tower served dinner: Ragu Bolognese. The air of academic optimism wafted though the land.

BA’s Best Bolognese

X: 1 medium onion
X: 1 celery stalk
X: 1 medium sized carrot
X: 3 Tbsp. extra-virgin olive oil
X: 1 lb. ground beef chuck (20% fat), patted dry
X: kosher salt
X: 3 oz. pancetta, substitutte with guanciale (pork jowl)
X: 1 cup white wine
X: 1/3 cup tomato paste
X: 1 bay leaf
X: tad bit of finely ground nutmeg
X: 2 cups chicken stock
X: 1 cup whole milk
X: 1 lb. fresh tagliatelle, substitute with pappardelle, dry rigatoni
X: 2 oz. fine parmasean (1/2 cup) for serving

Mishima spoke of the pangs that empires undergo in the periodic states that a development occurs. The valid inputs, classifying the vegetables, finely chopped and bathed in extra-virgin olive oil. Use ceramic container, dutch oven. Once vegetables sear and the tomato paste is thoroughly cooked and the fond is forming, use 1 cup white wine to deglaze the oven. Separate stainless steel pan, cook the pancetta/guanciale until crisp, this is for topping. Add beef to the deglazed vegetable mixture, spices, until the meat browns. the stock and the milk should remain separate. slowly stir chicken stock into vegetable, meat and bring it to low heat for three hours. stir occasionally.

During this period, death knocks on the conscience. Find literature on post-war Japan reconstruction. Sort the trash into pro: / con: categories and dispose of empty tomato paste tin. Following the announcements, “the idea of breaking language, to see what occurs when it breaks,” develops from the valid inputs. Find an alternative… Now, remove the lid, add the1 cup whole milk, noting emulsive colour change.

Serve with retrospective-pasta, timed al dente. Transfer to the plate, topping the pancetta with the parmasean for serving.

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