Several professional successes for me this week and I am so thankful. I decided to heed the advice of my friend Bono and celebrate with a wholesome and satisfying pasta dish. If you’re packing lunch for the week, you’ll enjoy this. It hits the spot.
Increasing the vegetable to pasta ratio isn’t too difficult here because nothing tastes better than steamed asparagus and sweet grape tomatoes. Continue reading
“If you are careful,’ Garp wrote, ‘if you use good ingredients, and you don’t take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.”
― John Irving, The World According to Garp* Continue reading
It’s the season for artichokes and aren’t they just beautiful? Seriously. Just look at them. Continue reading
My heart and most positive energies go out to the people of Boston, those who participated in this year’s Boston Marathon, and the persons, friends and families affected by yesterday’s horrific events. To all my Boston friends and those that traveled the distance to participate in the marathon – glad that you are safe and I have been thinking of you all. Continue reading
We’re having a potluck today and I’m sharing the colorful dish I have made. I have made this slaw/salad many, many times but the flavors always surprise me because they are so dependent on the ripeness of the mango, and it is hard to stay consistent. Another amazing recipe adapted from Smitten Kitchen – she is too good. Last year’s Thanksgiving was also a potluck extravaganza, and it was remarkable how many dishes were made from her site. We almost took a picture to send to her. Enjoy.
Adapted from Smitten Kitchen