tag:blogger.com,1999:blog-5583051661131429321.post624672563741256052..comments2009-10-08T18:06:34.847-07:00Angela K. Nickersonhttp://www.blogger.com/profile/12419199809541692573aknickerson@mac.comBlogger2125tag:blogger.com,1999:blog-5583051661131429321.post-22497977212883934462009-10-08T18:06:35.075-07:002009-10-08T18:06:35.075-07:00What fabulous tips. My weakness is fresh parpadelle with an oxtail ragu but I&#39;m looking forward to trying this recipe for spaghetti carbonara.Eric McNultyhttp://www.executivenomad.comnoreply@blogger.comtag:blogger.com,1999:blog-5583051661131429321.post-90069330402931638442009-10-08T18:01:13.037-07:002009-10-08T18:01:13.037-07:00This just in from my dad... <br /><br /><i>Angela,<br />This place will have guanciale in about two weeks for $15.00 per pound. Call ahead and they will save some for you. It would be a pleasant detour to or from San Francisco. Better and safer than hanging it in your house.<br /> <br />Fatted Calf Charcuterie: http://www.fattedcalf.com </i><br /><br />Thanks, Dad! Always looking out for your little girl! :)Angela K. Nickersonhttp://www.blogger.com/profile/12419199809541692573noreply@blogger.com