"I give up."
"What do you mean you give up?"
"I give up. We'll go another day."
And then Daniel's pretty blue eyes lit up and his eyebrows furrowed into a shelf on his forehead and he loomed over me from his 6 foot four inch perch and said through tightly clenched teeth,
"No, I am a man and there is a problem so I will fix it. We. Are going. To Ikea."
any kind of short pasta
chopped onion, zucchini , squash, tomato, spinach, black olives and carrots
(I throw the sliced carrots and sliced zucchini at appropriate cooking times in to cook with the pasta for a one pot stop)
olive oil
sea salt
cracked pepper
cilantro
maybe some thyme or rosemary?
maybe some cubed Havarti or Gouda cheese?
Boil pasta, squash and carrots until done. In a large bowl combine olive oil and spices (to taste) with raw onion, spinach and tomatoes. Stir drained pasta into oil mixture. Top with Parmesan cheese. I think everything should be topped with Parmesan cheese.
Or you can just make a Suddenly Salad and throw in veggies. Same thing.
1 tsp olive oil1 sweet yellow onion, diced
1 box of mushrooms
3 carrots, diced
3 celery, diced
2 zucchini, sliced
1 yellow squash, diced
1 potato, diced
3 cloves of garlic, minced
1 tsp dried thyme
1/2 tsp dried sage
1 14 oz can of diced tomatoes with juices (I only had crushed.)
1 15 1/2 oz can of cannellini beans or white beans, drained and rinsed
6 cups of vegetable or chicken stock
Sea salt and cracked pepper to taste
2 cups of baby spinach
Parmesan cheese to top
Saute' garlic, onion and mushrooms in olive oil until onions begin to soften. Add other raw vegetables (except for any squashes and spinach) and spice and more oil if needed and saute until you're tired of doing that. Add tomatoes and stock. Simmer 45-60 minutes until vegetables are at the consistency you prefer. (I like firm.) Add spinach and squash and cook an additional 5 minutes. Add more water if you accidentally put in too much salt. :)
Top with good Parmesan cheese and a side of crusty bread.
I met Ari a good while back when she became one of Penn's first babysitter's. One thing led to another and now I know (and shoot) some of her extended family.
I went over to shoot their new baby Alec and managed to talk them into one photo of just them.
I love it.
More to come!
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 F (175 C). Grease and flour three 7x3 inch loaf pans. (Makes good muffins, too.)
In a large bowl mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.
Bake for about 50 minutes.
