At The Kids' Table

Small & Grumpy since 1980

I don’t like this expression “First World problems.” It is false and it is condescending. Yes, Nigerians struggle with floods or infant mortality. But these same Nigerians also deal with mundane and seemingly luxurious hassles. Connectivity issues on your BlackBerry, cost of car repair, how to sync your iPad, what brand of noodles to buy: Third World problems. All the silly stuff of life doesn’t disappear just because you’re black and live in a poorer country. People in the richer nations need a more robust sense of the lives being lived in the darker nations. Here’s a First World problem: the inability to see that others are as fully complex and as keen on technology and pleasure as you are.

justbesplendid: Spaghetti Aglio Olio e Peperoncino and Spring Greens by Swanti Basal Rao Serves 2 150g spaghetti6-7 garlic cloves, minced3 fresh red chilli, deseeded and finely choppedGenerous amount of Extra-virgin olive oilHandful of baby spinach or any greens of your choice, rinsedZest and juice of 1 large unwaxed lemonSea SaltFreshly grated parmesan 1. Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according to packet instructions, until al dente. Try not to overcook the pasta. Normally, it takes 8 min for the pasta to be al dente. Drain and set aside the pasta, reserving a small cup of pasta water. 2. Heat olive oil in a sauce pan, add garlic and chilli. Saute the garlic until it turns light golden brown. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Add the greens and cook, stirring occasionally, for 1-2 minutes or until the greens have wilted a little. Grate over the lemon zest. 3. Add cooked pasta, 1-2 tbsp reserve pasta water. Add the lemon juice and stir to coat. Sprinkle freshly grated parmesan to finish. Sprinkle some dried chilli flakes if you really like it hot!

justbesplendid:

Spaghetti Aglio Olio e Peperoncino and Spring Greens by Swanti Basal Rao

Serves 2
 
150g spaghetti
6-7 garlic cloves, minced
3 fresh red chilli, deseeded and finely chopped
Generous amount of Extra-virgin olive oil
Handful of baby spinach or any greens of your choice, rinsed
Zest and juice of 1 large unwaxed lemon
Sea Salt
Freshly grated parmesan
 
1. Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according to packet instructions, until al dente. Try not to overcook the pasta. Normally, it takes 8 min for the pasta to be al dente. Drain and set aside the pasta, reserving a small cup of pasta water.
 
2. Heat olive oil in a sauce pan, add garlic and chilli. Saute the garlic until it turns light golden brown. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Add the greens and cook, stirring occasionally, for 1-2 minutes or until the greens have wilted a little. Grate over the lemon zest.
 
3. Add cooked pasta, 1-2 tbsp reserve pasta water. Add the lemon juice and stir to coat. Sprinkle freshly grated parmesan to finish. Sprinkle some dried chilli flakes if you really like it hot!

imspencer:

apoplecticskeptic:

Henry Rollins interviewed by Pharrell Williams.

Holy crap, what an interview. Two of the smartest people in the music business, dropping serious knowledge for 20ish minutes.

Must watch. An absolute must watch.

h/t hoboarchitect (via fb)

This was really great.

In love. 

(via fuckyeahhenryrollins)