Pasta of the Gods

Hello Keddah,

First: this post is about food but

Second: story time. Once upon a time, infant, baby, small Steffi went to Pennsylvania to visit her Aunt : the ORIGINAL Aunt Steffi (to whom I will never live up to but have fun trying because seriously goddess doesn’t begin to describe my aunt). So she made me the dish I am about to make and I DIED. It featured these fancy Italian tuna filets in oil IN A GLASS JAR. And I searched. And I searched. And I COULDN’T FIND THEM. I was heart broken and devastated. Until the other day! These fuckers are at Sprouts!! So I picked me up some, frantically called my Aunt and she gave me the recipe. And she graciously (literally grace oozes out of this woman – when I say gracefully I mean gracefully) allowed me to post the recipe!

So – I’ll tell you what you need as we go because I’m incapable of planning ahead. (Or I’ll post it at the bottom?) (and fuck if I’m editing these pictures)


Large saucepan with flat raised edges – this one is from All-Clad

Take your tuna filets and pour the oil out of one into the sauce pan and heat it up.

Smash the shit out of a ton of garlic and heat it up. The more garlic you use, the more Italian you are.

Open a can of tomatoes – the kind I tell you to get at the bottom cuz they’re superior – reach into the can, grab a tomato with your actual hands, not your figurative ones, and give them a good squeeze. Get all those juices out. It feels good.

Put it in and let simmer for as long as you can handle. We have no time frame at all because we’re heathens. Add pepper.

Tell Harvey for the billionth time that there are no Keetins Allowed In The Keetchen. He won’t listen.

Bubbly reduced deliciousness. Start the pasta about now.

Add the tuna (minus any oil) and capers.

Once the pasta is almost done cooking – add the flat leaf parsley. Leave a sprinkling for the pretty garnish.

Take some of that pasta water and add it to the sauce. This is why we didn’t add salt – this should be enough because your pasta water BETTER TASTE LIKE THE GODDAMN OCEAN.

Add your pasta to the pan! Now, if you cooked your pasta an ounce over al dente, I will end you.

Look at this! It’s delicious! Yum!

Recipe below and let me know if you give this a try! ❤

  • 1 lb of Linguini
  • Olive oil
  • Garlic (as many as you can handle)
  • Cento Peeled Tomatoes, Italian Style (can use two cans if you want it a bit saucier)
  • TonNino Tuna in oil with oregano
  • Capers
  • Flat leaf parsley
  • Salt and pepper


Hi Keddahbean and cheese,

I didn’t know what to post today – so thank you for suggesting that I post my ramen recipe! 

Andrew and I have been eating this a ton lately. It’s so cheap and delicious and you could make it in a million ways.

Start by boiling a broth of your choice, we use Veggie Broth, and get it to a boil. While it’s getting hot – chop your veggies. We typically use cabbage, carrots, green onions and spinach. Chop the tofu too (I wouldn’t know what to do if you were using real meat but you could easily omit tofu if you don’t like it). Once it’s boiling – put in your packet of ramen for two minutes. Season your broth with black pepper, garlic powder and chili flakes.

At the two minute mark, throw in all your veggies and cook for a minute to a minute and a half more.  

Pour into a giant bowl, add some soy sauce to taste and Viola! Delicious! 



Ps I don’t know what page of my book I’m on but I haven’t read any since I left your house. I read some Sunday with you, but not much. I’ll be better this week – promise!

Wedding Details: Club 33

Hi Kara!

The night I got married, Andrew and I had dinner at Club 33. And with it, Andrew got a new anecdote. He will proudly tell all who listen that he “can now confidently tell you the best meal he ever had in his life – the filet mignon at Club 33.”

How we got in: First question we got was how we got in. I met an amazing man through my work named Mike. He, with his family, own a bus company in California and he is very ONEOFUS. He has a new, beautiful baby girl and within two weeks that baby was in Disneyland, getting her picture taken in front of the castle. They’re all AP holders and I have just adored any time I get to spend with him and his family for work functions and the like. He mentioned once that a business associate of his had a membership to Club 33 – and even though I figured it was a long shot – I asked him to put in a good word for me – and a once in a lifetime dream was had! I’m so grateful to him for putting in the call for us. I still don’t think he has any idea how much it meant to me and Andrew (even though I told him that I cried when we got the reservation).

 Why was it special to me?: Ever since I can remember, I dreamed of having my picture taken with my future husband on the steps of the Court of Angels. I’ve loved that spot since I was a kid. I’ve taken almost everyone I’ve ever gone to Disneyland with to that spot to get pictures, relax, talk about Walt. It’s a stunning location – but it was closed off to become the new entrance of Club 33 – meaning that I would never get a picture of Andrew and I there as a married couple. As most of my friends know, I was devastated when it closed, so this was a dream come true for me. Secondary perk though, the food is amazing.

Food: So we had a choice of a 5 or 6 course meal. Andrew and I hadn’t eaten after breakfast so we went with the 6 courses, but ended up only completing 4. Here’s what we had:

  • Course 1
    • S: Lobster Rockefeller
    • A: Fried Chanterelle Mushrooms
  • Course 2
    • S: Trio of Beets Salad
    • A: Acorn Squash Soup with Summer Sausages 
  • Course 3
    • S: Seared Scallop
    • A: Lobster Risotto
  • Course 4
    • S: Salmon
    • A: Filet Mignon 
  • Course 5
    • S: Brownie
    • A: Apple Pie

In bold, you will find who won each round. Now, that’s not to say that the competing dish wasn’t incredible. It was. They all were. But there has to be a winner sometime. And the Filet Mignon DOMINATED my salmon. It would have been a tough call if it had been paired against my scallop, but even I, a pescetarian of too many years, can say I wanted a piece of that meat.

Obligatory bathroom pic

Powder Room

I didn’t get many pictures there, because we both were hella uncomf*, but we did get two trinkets to remember our amazing meal by.

To the furthest star and back,

*On being hella uncomf: We were the best dressed there, to the point that we were OVERLY dressed in comparison. But not only were we the only ones taking the dress code seriously, but most of the people there were acting like IT WAS GODDAMN MICKY D’S. LIKE IT WAS ANY OTHER TUESDAY NIGHT. My god, what it must be like to have that kind of money.

International Table Top Day!

Hi Steffi it’s Tuesday and last Saturday was International Table Top Day! We were so sad you guys could not come, so here’s some of what we did.

I attempted to make meeple shaped treats. (Meeple are the game pieces for Carcassonne in case you didn’t know.) I watched a Nerdy Nummies’ video in preparation and they sorta came out well..haha.


I made rice crispy treats and cut out stars and then re-shaped them to resemble meeple. I put them in the freezer for a few mins to solidify the shape.


Then I dipped some lollipop sticks in some melted candy and shove them up the meeple butts.


They would probably come out less lumpy if you had deeper bowls so you could completely submerge them. I had to kind of scoop it up over them.


TADAAA! They were super tasty at least.

Grayson bought a new game I’ve wanted for a long time..Ticket to Ride!!


We got into no less than 3 nerf gun wars. This is literally a fraction of the arsenal. We had about 60 guns.


We played lots of Mario Party 10 and blind tag and it was a great day of games. Til next year, PLAY MORE GAMES!