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TBASH 11 – Q&A [Irn Bru, Limon Pepino Gatorade, Faygo Rockin’ Rye]

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Totally Laime Podcast

Episode 11

Questions answered, and answers QUESTIONED on this special episode from the Experimental Wing of TBASH HQ!  Live and uncut, RoRo & JoJo dig into some listener-gifted beverages, catch up on some dusty ol’ questions, and pimp out the hotline while listening to your hang-ups and butt-dials!  Also, a TBASH LA beverage crawl, and a very timely delivery!

See comments section for show notes…

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My Dad’s Famous Spaghetti Recipe!

Happy Holidays Laimewads!

I LOVE this time of year and one of the things I get most excited about is not the Christmas goose, but my Dad’s spaghetti! It was the Laime family tradition that this pot of love be bubbling away all day on Christmas eve, filling our house with the smell of awesome. Then, when we returned home from Christmas eve mass, we’d each get to open one gift from under the tree and enjoy platefuls of my Dad’s delicious spaghetti.

I’m so grateful for this tradition – my sister now makes the spaghetti every Christmas eve and it really makes me feel like my parent’s wonderful spirit is with us through the holidays.

So… here’s the recipe! * Note: my dad usually just made it, no recipe required, but my genius sister has managed to get this down in recipe form and I think she nailed it. It really is unlike any other spaghetti sauce I’ve ever tasted…

Ron Laime’s Spaghetti Sauce:

1 white onion, diced

1 green bell pepper, diced

1 1/2 clove garlic

2 large 28 oz. cans crushed tomatoes

2 bottles of red wine – 1 for cooking, 1 for chef lubrication

herbs – italian seasoning, garlic salt, salt, pepper, basil, oregano

1 1/2 lb beef (optional)

table sugar – to taste, probably 1/3 to 1/2 cup.

olive oil

In a big ass pot, saute pepper and onion in garlic and oil for a few minutes until the onion is translucent. add all the tomatoes and wine and herbs and some of the sugar. Bring to a boil. Turn down to a perky simmer for a 1/2 hour. At this point, you can add the beef – in our house, because I’m veg., my dad would put some of the sauce into a smaller side pot to continue cooking and add the beef to the big ass pot so we had two going. Simmer this mix for a few more hours hopefully – the longer the anticipation the better. Season to taste using the sugar, herbs, and salt/pepper.

** Amendment/update for meat eaters – please see Anna-Marie’s (my sister’s) comment below!

Serve over thick spaghetti, with hot crusty bread and big slabs of butter. Eat yourself into a food coma, but not before you put out milk and cookies for Santa!

Please post your food traditions/recipes in the comments!

xox

elizabeth

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Happy Thanksgiving Laimewads!

Hope you are all having a wonderful Thanksgiving with your loved ones!

Just a few things I’m grateful for:

1. Andy

2. Ruby

3. All the Laimewads!!

4. Roomba (I don’t have one yet but I like knowing that they exist)

5. This new Lame/Totally Guide To Inflection sent to us by the fabulous Mike Cantor!

I haven’t yet figured out how to embed this, but please follow the link and check this super fun widget out. Mike took the different inflections on everyone’s answers to Lame vs. Totally and organized them in this nifty widget. This is one of my favorite parts of podcasting – having our talented, creative listeners send us stuff like this that blows our minds!

Also, if you haven’t seen it already, Mike recently created an amazingly creative, kick ass music video called “Freckle” for Brandon Patton, using NINETEEN THOUSAND velcro dots! Please check it out HERE.

Please let us know if you had fun with the widget in the comments :)

Now go eat PIE!

xoxo

elizabeth