Arriving at the crossroads

Arriving at the crossroads

There are 1 comment on the Chicago Tribune story from Sep 18, 2007, titled Arriving at the crossroads. In it, Chicago Tribune reports that:

The barbecue trail to this Midwestern city, known for its historic rail and steamship routes, pioneer trails and cattle drives, is paved with a thick, ketchup- and molasses-based sauce -- and leads to a ...

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Lake Zurich, IL

#1 Oct 5, 2007
I like the idea of fresh pasta. I have from some time, but never tried it. A week ago I spent $9 on Pecorino-Romano for a recipe and never used it again. I am anxious to try it in the lasagna. Although, If I may be honest, I am not going to do it "free-form" I love the neat squares that make lasagna!

I wish the article would have described the steps to making the pasta in depth.

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