SAUSAGE,PEPPERS AND ONIONS A LA BOYLANO

PROOF OF BOYLANO MASCULINITY EVEN THOUGH HE WEARS AN APRON

THE COOK'S TRINITY + SAINTS

THE CHEF FREEZING IN MAY IN HIS CAPE COD SUNROOM

DAWGS-ITALIAN STLE-HOT,HOT ,HOT!

EAT YOUR VEGGIES SAUTEED A LA BOYLANO

THE FIRST CHOP IS THE HARDEST

PARBOIL THOSE DAWGS

FRY ONIONS IN OLIVE OIL(NON-VIRGIN-SAVE THE VIRGINS AND EXTRA VIRGINS FOR SALAD.  THE CHEF RESPECTS VIRGINS.  HE WENT TO 16 YEARS OF CATHOLIC SCHOOL INCLUDING COLLEGE)

THE CHEF PRAYING TO THE OLIVE OIL VIRGIN WHILE COOKING

FRY THE PEPPERS AND ONIONS THINLY SLICED AKA SAUTE

BROWN THE PARBOILED HOT ITALIAN SAUSAGES

CHEF BOYLANO DOES NOT HAVE AN ITALIAN MOTHER SO HE MUST USE SAUCE FROM A JAR AND PACKAGED PASTA

SIZZLE IN OIL BUT DON'T BURN

THIS PHOTO DOES NOT SHOW THE CHAIN HIS IRISH WIFE USES TO KEEP HIM COOKING

SLICE THE BROWNED SAUSAGE AND ADD TO THE PEPPERS AND ONIONS

CHEF BOYLANO IS READY TO EAT REAL GUY STYLE = LARGE PORTIONS AND LOTS OF DROOLING

ALTHOUGH IRISH, CHEF BOYLANO HAS NOT HAD A POTATO SINCE HE DISCOVERED PASTA

SALAD BUT NEVER ICEBERG

CHEF BOYLANO'S FLORIDA'S BACKYARD-THE SIXTH HOLE

                        SO THERE YOU HAVE THE CHEF'S RECIPE FOR A GOOD NY STYLE REAL GUYS MEAL.  THE CHEF TAKES TEN PRESCRIPTIONS TO COUNTERACT ANY HARMFUL CHOLESTEROL OR CARBS.  AS HIS CARDIOLOGIST SAYS :  MANGIA!

                          WILL COOK FOR GOLF BALLS!