Seal the bag and refrigerate the chicken for 3 hours.. Make the pickled vegetables.

Add carrot, celery, and onion.Allow vegetables to cook until fully softened and browned, about 15 minutes.. Stir in tomato paste and let caramelize.

Deglaze pot with red wine and boil until wine is reduced by half.Add tomatoes, browned meat, oregano, and chicken stock.Bring sauce to a simmer and cook 1 hour, stirring occasionally.

Stir in butter and red wine vinegar.. Bring a large pot of salted water to a boil.Add pasta and cook to almost al dente.

Drain pasta and gently toss with sauce and little pasta cooking water, as needed, to loosen sauce.

Simmer over moderate heat until combined.Another one that I love is from my magical Jewish brilliant uncle Ted who said your word is worth gold.

Never commit to something you can't deliver and he taught me to never spend more than I made and that is one of the things that really sustained us in the early days when I had nothing but myself..I never spent more than I made and I reinvested every penny back into the business so instead of hitting a big account and going out and splurging, I tightened up even more and I would just put the dollars into the organization and that helped us get a little nest egg, little by little, brick by brick.MAKES ABOUT 4 1/2 DOZEN MENDIANTS.

1 cup assorted nuts, chopped.1/2 cup light corn syrup.