Connecting personality types/traits to food preferences seems somewhat interesting but there’s just so many other factors in play between age, culture, genetics, etc that i don’t see how this is even remotely useful. Sounds as useful as phrenology or hand writing analysis.
I think those might be the largest clams I’ve ever seen prepared to eat, and I’ve been around the dock a few times!
Looks almost like Weiner Schnitzel in the pic.
Yum!
They were pretty big clams. My daughter is very good at spotting the subtle indentations that the bigger clams leave. They are more work to dig, as they tend to be deeper, but worth it.
It’s worth noting our Pacific razor clams are a different shape than Atlantic razor clams. Atlantic razor clams are narrow and shaped like an old-school folding straight razor (thus the name).
Pacific razor clams are wider and look more like a sunglass case.
I just made a Sunday sauce on Monday. Is that illegal? Will I get in trouble? Anyway, it’s the first time I’ve made it, and it was really good. It’s also a good way to make a lot of food on the cheap, because the best cuts of meat for Sunday sauce also tend to be inexpensive. I used pork neck bones, some pork short ribs, some Italian sausage, and a ham hock.
Heck, yeah. The best time to make Sunday sauce is whenever you make Sunday sauce! In many ways, it’s a very easy weekday meal. After searing the cheap cuts of meat, just pile a bunch of ingredients into a slow cooker and let it go all day. Soak up some of the fat on top with some bread and sprinkle grated Parmesan on top as a late afternoon snack.
What’s wild is how certain “cheap” cuts of meat have become expensive. Oxtail has become more expensive per pound than sirloin. Short ribs are more expensive at one of my local grocery stores than ribeye!
I got the short ribs at Costco. It was pretty cheap. Pork neck bones, which have more meat that the name implies, are under $2 a lb. They can sometimes be hard to find, though.
So, “Sunday sauce” is basically “stew”? What’s the history of that name?
See also: a plate of fajitas. (Granted, they dont only use skirt steak.)
Throwaway items such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay… fajitas/arracheras (grilled skirt steak) have their roots in this practice.
One of the owners of the sorely-missed El Azteca in Austin told an anecdote about a Chili’s restaurant opening up in Monterey (MX). There was a line down the street, people waiting to get in to try the fajitas.
No, it’s a meat-based pasta sauce characterized by cooking meat, veggies, and spices in a tomato broth all day, low and slow. Also called Sunday Gravy. The origin is much like Barbecue or Ashkenazi brisket - Italian immigrants buying cheap cuts of meat and making them tender and palatable by cooking them low and slow, and in this case, in an acidic broth.
ETA: oh, and going by my family’s use of the term, it was called Sunday sauce because the while extended family was getting together on late Sunday afternoon/evening so my grandparents needed to feed a lot of people cheaply and well. It’s tough to beat a spaghetti feed for cost effectiveness.
It’s not a stew. It typically is just a meat and tomato sauce. With diced onions and garlic, and occasionally carrots, for flavor. You then serve it over pasta. Kind of a poor man’s bolognese.
ETA: I owe @DukeTrout a fizzy beverage
Just make an ice cream sundae on Saturday and it will balance it out
Anthony Bourdain video on Sunday Gravy:
His Parts Unknown episode on Naples has a great segment where he watches a real Italian grandmother making Sunday Gravy. I can’t find it on YouTube, though.
So many threads this could go:
It’s in the main cemetery in town, and I have to go find it now.
Credit to:
https://deepfriedkudzu.com/2025/04/cemetery-recipes.html/
I hope you make a batch 
2-3 cups of oats? That’s a huge difference.
I know, right? 
Maybe to accommodate creamy vs crunchy peanut butter? Maybe to accommodate varying humidity levels on the day one makes them? I’ll never know unless I try the recipe.