Dramatic shadows for some delicious pasta! I don’t eat too much orecchiette, but it was delicious in this recipe, and really did an excellent job at scooping up all that yummy tomato sauce and spicy Italian sausage. I made this while I was home this weekend, an Ina variation of one of my parent’s old favorite Jacques Pepin recipes. They liked hers better than his.
This recipe uses a wonderful mix of sweet and hot sausage. The only thing that I was confused about was why it called for sliced garlic instead of minced? I blindly followed Ina’s recipe but still… I will investigate…
This was good but it would have been better if these EGGS COOKED RIGHT. You can’t tell in the photo, they look just delightfully poached, but they turned out “over hard,” I believe. No runny yolk in sight. The whites were still good…
Shakshuka is basically a perfect dish!!! Eggs poached in tomato sauce and spices and probably served with bread?? Uh huh!!! Let’s go!!! Though it wasn’t a knockout egg-wise, I definitely want to try this one again, though I’m not totally sure what I did wrong. Maybe the heat was too high…but it was still very low. I used a variation of this recipe.
My cereal addiction became a matter of concern a few months ago. I literally ate like four bowls of Honey Nut Cheerios a day for the last few months of last semester. NOT GREAT! I have switched to oatmeal for breakfast. My oatmeal habits used to be me making the oatmeal as much of a dessert as possible. S’mores oatmeal was a delicious cornerstone of my freshman year of college. Now I have incorporated…FRUIT!
This is my favorite combination everrrr ever ever!
a spoonful of brown sugar
Perfectly sweet and perfectly filling and not filled with as much chocolate and marshmallows as the oatmeals of my past. And YOU CAN TOAST COCONUT IN THE MICROWAVE! You just put it on a plate and set the microwave for about 2 minutes, then stir it every 20 or so seconds until it’s brown. I am obsessed with coconut and this newly discovered trick has made me look forward to breakfast even more than I already did.
I LOVE ARUGULA!!! Finding a green with actual flavor is such a blessing. I will always prefer arugula to normal lettuce on a burger or sandwich (also wonderful on pizza!) The pepperiness of it lends itself perfectly to a simple lemon vinaigrette with only lemon juice, olive oil, salt, and pepper and shaved Parmesan. It’s a lovely, simple, and healthy lunch.
I had a bag of four avocados that all ripened at the exact same time, so yesterday was sort of a race against time and I ended up eating three in one day. Avocado toast for lunch and then two of them went into this avocado pasta. The sauce was a bit of an unmeasured improvisation– it was avocados, a bit of lemon juice, salt, pepper, a few basil leaves, a clove of garlic, olive oil, and water to thin it out. Blended it all up and dumped it on this linguini. I topped it with a fried egg because nothing was ever hurt with the addition of an egg. And it makes the photo a lot prettier. I still have no idea how to portion pasta for a single person. This was waaaaay too much.
It was good, even though it reminded me too much of pesto and I think I’ve pesto-ed myself out and it no longer is enjoyable to me. Someone else would probably like it. I’m just pesto-ed out, I say!