North East breezes that may gust up to 20 MPH will keep the humidity below the average in Hawaii and will give us plenty of sunshine at the beach. The tide is low during the midday so the waves are just visual and not dangerous.
PLANET EARTH
Humans: For the first 99.999+ % of our history as organisms, we were in the same line as chimpanzees. Whatever happened in their pre-history, there we were as well. Then about 7 million years ago a new group emerged from the tropical forests, probably forced onto the open savanna of Africa to search for food. These were the astralopithecines and would dominate the human species for the next 5 million years.
Humans: For the first 99.999+ % of our history as organisms, we were in the same line as chimpanzees. Whatever happened in their pre-history, there we were as well. Then about 7 million years ago a new group emerged from the tropical forests, probably forced onto the open savanna of Africa to search for food. These were the astralopithecines and would dominate the human species for the next 5 million years.
Linguini РAsparagus РProsciutto РMushroom saut̩
Linguini – ¾ lb
Fresh asparagus, young – 8 – chopped
Prosciutto – ½ lb sliced thin & chopped
Mushrooms 2 handfuls
Smoked Mozzarella – 6 oz – diced
Garlic – 4 cloves – chopped
Basil leaves – handful
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp
In a pot of boiling water, blanch the asparagus for about 2 minutes.
Remove and plunge into ice water.
When cool, chop into ½” pieces and set aside.
Cook linguini in boiling salted water for about 9 minutes to al-dente
Drain and save water.
Heat a large pan to medium. Sauté he garlic in olive oil, stirring all the time. Add the asparagus with the mushrooms, stirring with no lid. Add salt, pepper & Chili Mix.
When the pasta is al-dente, remove to a large bowl, Add the prosciutto, chopped basil leaves, and mozzarella. You may want to add a little pasta water as you mix this. The heat of the pasta will cook everything.
Place the pasta on pour the asparagus mixture over it.
Linguini – ¾ lb
Fresh asparagus, young – 8 – chopped
Prosciutto – ½ lb sliced thin & chopped
Mushrooms 2 handfuls
Smoked Mozzarella – 6 oz – diced
Garlic – 4 cloves – chopped
Basil leaves – handful
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp
In a pot of boiling water, blanch the asparagus for about 2 minutes.
Remove and plunge into ice water.
When cool, chop into ½” pieces and set aside.
Cook linguini in boiling salted water for about 9 minutes to al-dente
Drain and save water.
Heat a large pan to medium. Sauté he garlic in olive oil, stirring all the time. Add the asparagus with the mushrooms, stirring with no lid. Add salt, pepper & Chili Mix.
When the pasta is al-dente, remove to a large bowl, Add the prosciutto, chopped basil leaves, and mozzarella. You may want to add a little pasta water as you mix this. The heat of the pasta will cook everything.
Place the pasta on pour the asparagus mixture over it.
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