Marcus Ball Contact Site Index


Welcome to MarcusBall.com.        This personal site features information about Marcus Ball.

Spaghettini w/ Artichokes ...

Kitchen Safety
Knife Use
Classic Foods
Spreads n Sauces
Soup & Salads
Cooking Tips

Angel Hair Pasta w/ Pesto
Butternut Squash Lasagna
Crab Ravioli and Green Herb Pesto
Italian Egg Pasta Scramble
Lasagna Bolognese
Linguine w/ Clam Sauce
Linguini Shrimp Scampi
Mushroom Ravioli w/ Butter Parmesan
Orzo w/ Parsley Lemon
Pasta w/ Four Cheeses
Pasta Puttanesca
Penne w/ Baby Mozzarella Tomatoes Herbs
Penne w/ Vodka Sauce
Sausage and Eggplant
Shrimp Scampi w/ Linguini
Spaghetti alla Carbonara
Spaghettini w/ Artichokes
Spaghettini w/ Artichokes
Tagliatelle w/ Chicken Livers & Truffle

Past Employment

Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Manager

Highlights and documents I have written

Information Technology

Creating Customer Loyalty

End user Training

Massage Therapy

Massage Therapy

Being a Male Therapist


730 Hour Certification


Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101



Spaghettini with Artichokes, Mint and Garlic: Spaghettini con Carciofi, Menta e Aglio

Recipe Mario Batali

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 17 minutes
Yield: 4 servings
20 baby artichokes
1/4 cup extra virgin olive oil
12 cloves garlic, peeled
6 ounces Frascati or other dry white wine
1 tablespoon red chile flakes
1/2-cup mint leaves
1 pound dry spaghettini

Peel and trim the artichokes, leaving the stems intact. Place in acidulated water.

Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until the garlic is light golden brown. Drain the artichokes and place in a pan with the garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add the chili flakes and mint, stir through, season with salt and pepper and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Cook the spaghettini according to the package directions, until tender yet al dente. Drain the spaghettini and toss into the pan with the artichokes. Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.



  Marcus Ball ] Contact ] Site Index ]