Hello! This is Lynx's first post on Placenta Domingo's incomparable, inconceivable, incomprehensible, and the one and only Naked Mole Rat Hour. In keeping with the gravity of the occasion, I will post what I ate for lunch today. I thought it was pretty good. Measurements are imprecise--use your common sense. Yours, Lynx.

PASTA WITH BROILED TOMATO-CHEESE SAUCE

Difficulty: Easier than pie
Time: about 20 minutes
Serves: 2-4.

1. Put on some water for a box of pasta--I like rotini in this application. Also preheat the broiler to medium (or low if you only have two settings).
2. Find yourself a few nice tomatoes, a little over a pound total--don't bother making this if it's not tomato season. Cut them into chunks if they're big, wedges if they're small. Put them in a deep pan. Drizzle them with a couple tablespoons of olive oil and a pinch of salt.
3. Add about a cup of cheese to the tomatoes. Today I used a curried farmer's cheese I got as a gift, but I probably won't do that again (even though it was amazing). Some other options: chunks of fresh mozzarella, farmer's cheese, feta, brie, bleu. You could also use grated hard cheese (parmesean, asiago) and a couple tablespoons of cream. This is delicious if you add a few chopped olives at this juncture.
4. Slide the tomatoes under the broiler and keep an eye on them. When the cheese looks bubbly and a little brown (about ten minutes later), turn the broiler off, but leave the pan in the oven until the pasta is done. If it burns a little, that's okay.
5. Chop some fresh herbs, if you want them and have them. I used about a quarter cup of Thai basil (to go with the curry) and chives.
6. When the pasta is done, drain it and put it in a big bowl. Immediately pour the tomatoes and cheese over the top, along with any liquid in the pan. Add the herbs and stir it up--this will break up some of the tomatoes, and a light, creamy sauce will start to form.
7. Serve it right away with a sprinkle of parm. Or something.