I was like – I am so fucking bad at being systematic, that I deleted all the differentiated benefits for me patrons.  The tiers still do exist, but everything just pays what they fill. And I just give all the content to everybody. Socialism!  Shall we? Anyway, here’s another product of my restless nature.  I cooked pasta today. I invented the recipe. I wanna share it with you. weird content? yes! but it is from the bottom of my heart, so i just hope you cook it, enjoy it, and imagine me having a dinner with you! By the way, any desire to have a little zoom chat with me? I’ll sing, you’ll watch, we will talk. How about that? LET ME KNOW! And now – the FUCKING RECIPE! *** Pasta with Asparagus and Chili Serves one Green Asparagus – 5 sticks Dried tomatoes – 4-5 pcs Butter – 50 gr Garlic 3 cloves Oregano – fresh or dried Pasta – Penne Rigate / Fusilli / Farfalle etc. – a handful Grated Cheese – Pecorino or Parmigiana Crashed Chili – 1/2 teaspoon Prep: Take green asparagus and just “crunch” off the hard pieces of the roots. Roughly cut the garlic cloves in chunks. Roughly cut the dried tomatoes in chunks. If you take fresh oregano – dice it really finely. Cook: Boil some salted water in a pot (I use sea salt). When boiled – throw asparagus sticks in and let it boil for 4-5 mins. Get the asparagus sticks out of the water and let them dry and cool down a bit, then chop them into 1cm-long chunks. KEEP THE WATER! Throw the middle sized pasta (Penne Rigate, Farfalle and such) into the boiling water (where asparagus was). Boil until al-dente. Take a few good spoons of pasta water and splash them into sizzling asparagus. Meanwhile melt the butter in a large pan / wok. Add garlic and fry for two minutes. Add chunks of asparagus and dried tomatoes, 1/2 teaspoon crashed chilly and a few dashes/pinches of oregano. Splash a bit of good balsamic in it. After that – add the pasta water when sizzling and spitting (see above). Throw the pasta into the pan/wok. Generously sprinkle with grated Pecorino Romano / Parmigiana Riggiana. Serve on a spacious plate and sprinkle even more cheese on top....