Wednesday, March 14, 2012

Paint it white

On my way into work the other day I passed a crew of men painting a sign. 

There is something I’ve never quite understood.  And that is why painters wear white.  It doesn’t make a whole lot of sense to me.   Even the neatest painter will get paint spatter on themselves.   So why white?

Apparently white has been the color of choice for painters for centuries.  The reason is practical.  The color that most painters paint with is white.  They also work with a lot of substances that are white . . . plaster, lime, chalk.  

White splatter on white clothing doesn’t show as much as . . . say . . . white splatter on blue jeans.  They look cleaner and neater wearing white.

So that’s it . . . curiosity satisfied.

The question is . . . if a painter knows he’s going to be painting with a specific color does he where that color when he’s doing said painting? 

 Stuffed Shells

1/2 (12-Ounce) Box Jumbo Pasta Shells (About 18)
1 Teaspoon Salt
1 (8-Ounce) Container Ricotta Cheese
1 (8-Ounce) Container Cottage Cheese
2 Large Eggs
1 Cup Grated Parmesan Cheese
2 Cups Grated Mozzarella Cheese
 2 Teaspoons Dried Parsley 
1 (26-Ounce) Jar Italian Pasta Sauce

Preheat oven to 350 degrees. Cook pasta shells until they are tender, but still a little firm (al dente), about 10 minutes.

When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.

In a large bowl stir together: the ricotta cheese, cottage cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.

Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.

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