National Grilled Cheese Day

Instapundit: The Best Grilled Cheese Sandwiches (it's National Grilled Cheese Day)

Nigella's Tuscan Grilled Cheese Recipe

EBL: Did you know cheese was addictive as drugs?

Nadia G Grilled Cheese with Honeycomb

Food Network: 50 Grilled Cheese Recipes

EBL: National Cheese Lovers Day and National Grilled Cheese Day

Rule 5 and FMJRA

Feral Irishman: Giddy Up

Proof Positive: Pascale Petit

90 Miles from Tyranny: Pardon Scooter

Pirate's Cover: Sorta Blogless Sunday Pinup

The Right Way: Friday Night Babe and Rule 5 Link-O-Rama

TOM: Sperm costs too damn much, Self Destruction or Self Defense?, Another 'Hate Crime' Hoax, Weird Beyond Words, #MeToo: Get Woke, Go Broke, The K-12 Implosion, In The Mailbox 04.10.18, Triumph: Look to Hungary, Shock Subsidies by Texas, Compulsory Approval Doctrine, Californication, Where is BlackLivesMatter? 

A collection of sites known for appreciation of Rule 5 and grilled cheese:

H2

TOTUS

Egotastic

Dust bury

HeroPress

Hogewash

Theo Spark

Daily Gator
Daily Caller

Pirate's Cove

Woodsterman

Proof Positive

RULE 5 SITES

The Right Way

MissK's World...

American Power

Guns and Bikinis

SayanythingBlog

Raconteur Report

Doubletroubletwo

Angrymikes hood

The Last Tradition

Adrienne's Corner

The Feral Irishman

Camp of the Saints

Animal Magnatism

Maggie's Notebook

The Classic Liberal

The Rio Norte Line

Randy's Roundtable

A Nod To The Gods
Grouchy Old Cripple

Political Clown Parade

24 Femmes Per Second

The Vulgar Curmudgeon

A View From The Beach

Diogenes' Middle Finger

Your Crazy Uncle Bubba

Old Retired Petty Officer

Ninety Miles From Tyranny

Knuckledraggin My Life Away

In a Mad, Mad, Mad, Mad World

GOODSTUFF'S CYBER WORLD (RIP)

Chef Mario Batali Accused of Sexual Harassment

Hollywood Reporter: Celebrity Chef Mario Batali accuse of sexual harassment

Politics and Hollywood was not too surprising, but now the celebrity cooking world. The free flowing alcohol in the industry tends to fuel this sort of thing.  

Eater NY: Mario Batali temporarily steps away from his restaurant empire: 

About 10 years ago, at the after-party for a wine auction in New Orleans, a woman in her 20s walked up to Mario Batali to introduce herself. As a chef, she was excited to meet one of the most revered figures in the restaurant industry. When they started talking, she recalls, she realized that he’d been drinking and he became what she characterized as “creepy” — “just giving me this provocative, icky feeling.”

Minutes into their conversation, she recalls, he told her, “Come work for me, I’ll pay you double what you’re making.” Moments later, someone bumped her glass, spilling wine all over her chest and down her scooped-neck shirt. She alleges that Batali began rubbing her breasts with his bare hands while saying something like, “Let me help you with that,” as he groped her chest. “He just went to town, and I was so shocked,” the chef says. “Jaw on the ground, I just stepped back from him in utter disgust and walked away.”

I can't say I am surprised. Too much wine and cocktails and things happen. Sometimes things you regret the next day. Still I like Mario. I hope he recovers from this, but grab-assing the waitresses and staff who work for you is not acceptable.

It’s Batali. And it’s bad .

— Anthony Bourdain (@Bourdain) December 11, 2017

I was really hoping it would be Flay.

— Rhonda (@tfajwj) December 11, 2017

Twitchy: It's Bad

TOM: Socialist Tumblrina Witches

AoSHQ: New Yorker fires Arch Liberal Ryan Lizza

Heavy: Susi Cahn, Mario Batali's wife: Five Fast Facts

Lem's Place: Nobody Ever Drowned In Roy Moore's Car

Daily Beast: New Yorker fires Ryan Lizza over harassment

Bloomberg: Another NPR host facing sexual harassment allegations

Rush Limbaugh: Larry King and Mario Batali join Celebrity Gropers Club

Instapundit: Teach chefs not to rape: Rape room at trendy NYC eatery 'The Spotted Pig'

Legal Insurrection: Federal Judge Rules Military Must Accept Transgender Recruits, also, Mario Batali Leaves Cooking Empire After Sexual Harassment Allegations

New Yorker Drops Ryan Lizza Due to Alleged Sexual Misconduct https://t.co/WNQLffzcWk

— Legal Insurrection (@LegInsurrection) December 11, 2017

St. Joseph's Day Pasta: Lasagnette del San Giuseppe

I have not tried this particular recipe, but given it is from Mario Batali, I trust it. At least enough to give it a shot.

Arancini di Riso: Sicilian Rice Balls

Christina's Cucina Recipe

Easy to make, but definitely cook the rice with saffron (you don't need much)

For the traditional Christmas Eve Feast, these would be made without meat (I cheat and use cheese).

Calamari alla Lucinana

Baccalà alla Vesuviana (Salt Cod in the Vesuvian Style)

The Christmas Eve Fast Feast

Octopus in Tomato Sauce Christmas Eve

Slow simmered octopus in tomato sauce is delicious...

Make your favorite marinara sauce with a cleaned and sliced octopus.  You put the sauce and octopus on slow and cook it around an hour and a half on the stove.  Alternatively, it will probably take several hours on a slow cooker (because it will take time to get up to heat).  Slow cooking is the key to tender octopus.

Like squid, prepping the octopus by making sure all the ink is out of it is important (unless you want your sauce quite dark).  I add currants and golden raisins to the sauce, along with some chopped fennel bulb (and tops).  You use the sauce for pasta and then eat the octopus as the second course.

Here is an Anthony Bourdain found recipe (from Portugal) for simmering the octopus till tender, then grilling it. 
Mario Batali has a similar grilled version of octopus.
And here is Stanley Tucci doing octopus potato salad.
These would work too.  

Who is Anthony Bourdain referring to in this paragraph:

Althouse asked who Anthony Bourdain is referring to in this:

I wish I could say the same for one of the “lions” of the food writing community—someone who (until this trip) I had always liked and looked up to. Over the course of a few days, he revealed himself to be the most vicious, abusive, misogynistic, back-biting piece of shit I have ever met in my life. (and after 30 years in the restaurant business, that’s saying something). I’m hardly the nicest or most polite guy in the world. But even I was shocked. When not shouting profanities at the chefs, bursting into noisy and prolonged bouts of flatulence during the traditional tea ceremony, insulting and belligerently interfering with my crew by petulantly flashing his cell phone camera directly into their eyes while they were working (“I’m a journalist! I’m allowed!”), this guy was drinking himself stupid. It was only through their infinite mercy—and perhaps no small amount of pity for this elderly and shambolic creature, that my crew did not punch his face in. They were sorely tempted. Anyone who attended the event will surely recognize which particular steaming dribble of ordure I’m talking about.  

The hint is the term "lion" and that Anthony says he liked and admired him (although you don't think of him as a writer).  Although we all can occasionally lose it in public with a few drinks...  And talking about drinking, some one had a few too many wine pairings...  He could be the guy too (but I do not recall Tony ever saying he liked him).  

Here is a place to vote who it might be.  

Update:   I was wrong.  It was likely Steingarten.  

Lasagnette del San Giuseppe

Lasagnette del San Giuseppe

Ingredients

• 3/4 cup blanched almonds
• 1/2 cup extra-virgin olive oil
• 2 cups unseasoned fresh bread crumbs
• 8 salt-packed anchovy fillets, rinsed and chopped
• Salt and pepper
• 1 clove garlic, finely chopped
• 1 onion, finely chopped
• 1 1/2 cups Basic Tomato Sauce, recipe follows or store-bought
• 6 to 8 basil leaves, torn to shreds
• 1 pound lasagnette or 1 1/4-inch-wide papardelle

Directions

In a small frying pan over medium heat, gently toast the almonds in a teaspoon of olive oil until they are golden brown. Remove almonds to a cutting board and finely chop. In the oil remaining in the pan, toast bread crumbs until golden brown and crisp. Combine bread crumbs with almonds in a small bowl.

Add 2 tablespoons of oil to the pan. Over medium-low heat, stir in anchovies and crush into oil with a fork. Transfer the anchovies and oil to the bowl with the bread crumbs, and season with lots of black pepper. Set aside.

Pour the remaining oil into the frying pan, over medium-low heat. Add the garlic and onion and cook until soft, but not brown. Add tomato sauce and cook for 3 to 4 minutes, or until just long enough to combine flavors. Add basil and set aside.

Bring a pot of lightly salted water to a rolling boil, drop in pasta and cook until al dente, about 10 to 12 minutes.

Drain and dress with tomato sauce and half of bread crumb mixture. Sprinkle the remaining crumb mixture over top and serve immediately.

Basic Tomato Sauce:

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups