Regarding the decision by Costco to shutter all its in-store photo centers, one MNB reader wrote:
I’m kinda sorry to hear this. Fortunately, I had all my father’s home videos transferred to DVDs at COSTCO a few years ago.
Wish we had.
One MNB reader had a question about the Glassdoor list of best places to work:
I expected to see a KC’s View on how MNB fared in the Glassdoor list.
Nope. I was just licking my wounds from not even a mention. (On the other hand, nobody said anything bad about me, either.)
Yesterday we took note of a Los Angeles Times piece about a business in California that is booming - it makes body bags, which are in demand because of the pandemic.
One MNB reader reacted:
Really?? If it’s meant to be funny, too soon. If it’s meant to be informative, don’t care. Sooo, what was the purpose? I think there may be a few more newsworthy stories out there than this one.
Well, first of all, it wasn't a lead story. It was the last bulleted item in the sixth story of the day.
But I'm sorry if you were offended. It certainly wasn't meant as a joke. I used it as the tag story in the piece because I thought it provided a punctuation point on the level of death that is the result of the pandemic … you know, for all those folks who think it isn't a big deal.
And finally, I got this email responding to Monday's FaceTime video, in which I talked about Feargal Quinn while making lamb Bolognese in my kitchen:
I love it when you're cooking. Normal guy , as the rest of us learn to cook and..contribute too.
I know that the meal sounds simple, but as a novice I would appreciate your recipe. Sounds delicious!
It was … and actually pretty simple to make.
Here are the ingredients:
2 cups chopped onion
2 cups chopped carrots
2 clove sof garlic
Extra virgin olive oil
a bit of sea salt
2 pounds ground lamb
crushed red pepper
1/2 cup tomato paste
1 cup red wine
32-oz. crushed tomatoes or tomato puree
• In a large dutch oven or heavy pan, coat the bottom with olive oil.
• Put in the onions, carrots and garlic. Let them cook slowly until soft.
• Add a bit of sea salt. Maybe a bit of Italian seasoning. Bit of red pepper.
• Add the ground lamb and break it up, cooking it until browned.
• Add a bit more red pepper and Italian seasoning, to taste.
• Add red wine.
• Drink some red wine.
• Add the tomato paste.
• Add the crushed tomatoes or tomato puree. (Depends on how chunky you like it.)
• Add the butter.
• Drink some more red wine.
• Stir well. Bring to a high simmer, then lower the heat to low.
• Add a sprinkle of mozzarella. Stir again.
• Cover. Cook on low for 1-2 hours. Sip on red wine.
• When you are ready, boil water. Make pasta. Drain pasta when al dente.
- Put pasta in big bowl. Add sauce. Mix well. (Or not. Up to you.) Top with parmesan.
• Eat. Drink red wine.
Here's how mine turned out: