The best pasghetti sauce I have ever made.

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Possibly the best I have ever eaten, with the provisio that I like it "warm" and most don't even add to jalapeno level, let alone habanera level.  Some like it hot.  Started with a pound and half of burger, sauted in light olive oil.  Added a large dose of Italian seasonings, a teaspoon of onion and ginger powder (Gilligan will be so jealous) and two teaspoons of garlic.  Forgot to add the anchovy paste but decided it's never too late, so in it went, about a table spoon as with the tomato paste (both from tubes... really ramps flavor), then about an half teaspoon of my hottest pepper flecks.

I let that all mix and brown.  No salt needed, if I do salt the pasta while it cooks.  Then, I added a small can of diced tomatos, a cup and half of my mom's salsa, and a cup of the pasta water, then let that simmer for between half and one hour.  Oh my word.  The waiting was murder.  The long simmer (first time), the ginger, and my mom's salsa were the secrets.

I've been awake for a bit.  Moving slow.  I found the rosary but haven't started it yet.  I did say a few Hail Mary's and an Our Father.  I have it set up to start.  Medicine is still messy.  I miss, take it at the wrong times...  I am simply out of step with no quick way of jumping back into a right pattern.  It'll be a few steps forward, one or several back, in hopes that I go more forward than back and sooner than later.  Amen... so be it.

The list is still the list.  Laundry, a load, is going in now.  Later.