Tormented Kitchen

This recipe goes way back. I tweaked and tweaked back when I was in college to come up this. I even did a class presentation on this recipe for one of my engineering classes, using slides on a slide projector, showing my scientific process determining how different types of fat affect the crispiness/softness/chewyness of cookies. I determined that Parkay yielded the softest cookies compared to other brands of margarine. Butter yielded a crisper cookie. (Parkay cookies stayed softer after the cookies had cooled than butter cookies. Thank you trans fats, you rascals). Scientifically speaking, I made probably 10 batches of cookies so I definitely had a fair amount of data to work with. Now as deliciousness is concerned, even the type of oats impacts the texture of the cookie. For this batch, I used Quaker Old Fashioned Oats. They are whole. They add a more chewy, oaty-nuttiness than Quick Oats. It's up to you what you like better. Both are yummy. Ingredients 1 cup margarine

This is one of my favorite dishes. It's super easy. Of course, using good basil is key to making this pesto. You may omit the parsley if you don't like it. I do. I think it adds a nice freshness that compliments the basil. I recommend this dish for pot-luck parties and picnics because you could keep the crab out separately (in the cooler) and add it to the pasta right before serving, if keeping the whole bowl cool is an issue. I could envision cooking the garlic first to reduce its pungency. I would probably mince it and sautee in the olive oil 1-2 minutes before adding it to the processor. Ingredients 2 cups basil leaves, large stems removed 1/4 cup flat-leaf parsley, large stems removed 1 clove garlic, peeled 3 Tablespoons pine nuts 3 oz. real Parmesan cheese, from a wedge or block, *NOT KRAFT* 1/3 to 1/2 cup olive oil 12 oz crab, imitation or real if available 8 oz tri-color rotini salt to taste Method 1. Boil rotini according to package instructions.