Hi, we're a group of ominous looking people who happen to deal with way too much spam. We'd like to wander aimlessly around your house discussing vivid images of what should be done to spammers, their families and casual acquaintences, and make veiled threats as to the future of your limbs (attached or not), animals and the insertion of farming implements into your orifices. - Chris Saundo Saunderson

14.06.25 0727 [PST] Home Articles    EAC & MP3s    UberNet    Recipes    Life of Myden    Ramblings    Technology Best MP3 Guide Gallery Good Movies Links Contact -- --    Home >> Articles >> Recipes Tri-Colore Orzo 1 pound orzo pasta 3 tablespoons extra-virgin olive oil, plus 1/4 cup 2 cups fresh arugula (about 3 ounces) 3/4 cup crumbled ricotta salata cheese (or feta cheese) 1/2 cup dried cherries 12 fresh basil leaves, torn 1/4 cup toasted pine nuts 3 tablespoons lemon juice 1 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.    --