Little Tuna- A lunch to remember!

Even though there was no school today, I decided to take advantage of my day off and go to my mentor a little a earlier and stay a little later. As soon as I walked through the back doors into the kitchen, I was thrown into the line of fire.Darrian didn't have time to pull me to the side and give his ritual vocab lesson, in fact he did his teaching as we prepped, and cooked. When I arrived the staff was in misted of serving a table of 11, I have never seen such picky eater. We served at least ten Caesar salads with D.O.S (dressing on the side) not to mention the fried calamari that also had D.O.S. One lady was even asking about the hamburger meat, and whether we grounded ourselves or it came like that. After that lunch rush slowed,Darrian and I had more time to talk food. In fact, we even had time to prepare Penne pasta with a blue cheese sauce, yum! Its actually quite easy to make. You simple take your pot, fill it with water like you would normally cook your pasta. Season the water with salt and some oil. Then, and this is very important , let the water come to a boil because you don't want to let the water sit in a pot filled with cold water. When the water in bubbling you put the pasta in and let cook for about 10 minutes or as box suggests. Cook the pasta "Al Dente " (to the bite, that basically when you can bit the pasta and its not too hard nor too soggy), simple because it will keep cooking itself with the heat and if you put any hot sauce on top it was turn soggy. If you do cook it a little to much you can "shock" it, this a process in which you put the pasta in cold water to stop itself from cooking. while the pasta is cooking you can saute the diced tomatoes and the spinach. When you finish sauteing the vegetables add a little bit of half and half to thicken it, and add the drained penne pasta to the concoction. Finally, you can add the cheeses. Jack, crumbled blue cheese, and Parmesan right into the pan with all the rest of the stuff. Feel free to try and enjoy!