Dental floss is great for keeping your teeth AND you can cut polenta with it.
I have a really cute husband, AND he’s handy.
You can cut a chicken up, take all the meat from it AND make a beautiful stock.
You can pull the leaves off of swiss chard to make a pesto AND braise the stems for bruschetta.

Get the pasta going, because you won’t want to wait once you taste the pasta. If you have brand new just pressed
olive oil this is the time to make it a full length feature.

Bring a medium pot of water to the simmer w/a pinch of salt and spill of olive oil. Pull the leaves from the stems and reserve. Chop the stems and braise in the water for 5 minutes or until barely tender. Lift them out with a slotted spoon, give them a little sea salt and another drizzle of your olive oil. Toast your best Italian style country bread, rub w/a raw garlic clove, sprinkle with a little salt and spoon these on top. If you had some little lardon, you could spoon those on top right along with.

After that, smash about 8 almonds in a mortar and pestle, or give them a rough chop. Smash a small clove of garlic. Grate about a quarter cup of Parmigiano Reggiano. Braise the leaves for 5 minutes in the same water that you used for the stems. Strain well and squeeze a bit when cooled. Put the almonds, garlic, leaves, a few Tablespoons of the new olive oil, a bit of salt and the cheese in a quart container. Whir it up with an immersion blender.

As soon as the pasta is ready, drain really well, reserving some of the cooking liquid. Toss with the pesto, adding drops of the cooking water as needed. Taste for salt and pepper and olive oil.

Holy wild pig, this is good.