Rabu, 14 Maret 2012

Paint it white


On my way into work the other day I passed a crew of men paintinga sign. 

There is something I’ve never quite understood.  And that is why painters wear white.  It doesn’t make a whole lot of sense tome.   Even the neatest painter will get paintspatter on themselves.   So why white?

Apparently white has been the color of choice for paintersfor centuries.  The reason ispractical.  The color that most painterspaint with is white.  They also work witha lot of substances that are white . . . plaster, lime, chalk.  

White splatter on white clothing doesn’t showas much as . . . say . . . white splatter on blue jeans.  They look cleaner and neater wearing white.

So that’s it . . . curiosity satisfied.

The question is . . . if a painter knows he’s going to bepainting with a specific color does he where that color when he’s doing said painting? 



 Stuffed Shells

1/2 (12-Ounce) Box Jumbo Pasta Shells (About 18)
1 Teaspoon Salt
1 (8-Ounce)Container Ricotta Cheese
1 (8-Ounce) Container Cottage Cheese
2 Large Eggs
1 Cup GratedParmesan Cheese
2 Cups GratedMozzarella Cheese
 2 Teaspoons Dried Parsley 
1 (26-Ounce) JarItalian Pasta Sauce

Preheat oven to350 degrees. Cook pasta shells until they aretender, but still a little firm (al dente), about 10 minutes.

When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.

In a large bowlstir together: the ricotta cheese, cottage cheese, eggs, Parmesan cheese, mozzarella cheese,and parsley. Pour about 1 cup of pasta sauce into a 9x12 casseroledish. Spoon about 3 tablespoons of the ricotta filling into each cooked pastashell. Place the filled shells, side by side, (three lengthwise rows of 6shells per row), into the casserole dish. At this point, the dish can be madeand refrigerated for up to 24 hours.

Spoon the remaining pasta sauce on top of the shells and bakeuncovered until bubbly, about 30 minutes. If using refrigerated shells, allow40 minutes baking time.

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