Tortellini with ricotta, Gorgonzola and peas. Simple, rich and satisfying. I should have been Italian. I’d leave my family for a carbohydrate, not really, but I do do do love a nice carb. I splurged and bought new plates. These are pasta “restaurant” plates. You will see the others I bought in upcoming posts. I am quite thrilled. I went simple and modern, and seriously cut back on the amount we have. I had 8+ settings before, now we have six. Way more manageable and lots more space in the cupboard. I also bought a 2 piece sushi set:
You can’t see but it is a crackle finish on there. It makes sushi all the more fun! So this is what gets me excited, my 20 year old self is yelling at me to throw the dishes out the window and hit a Slayer show. I’ve been bitten by domesticity, it hurts so good.
It is a simple/easy/fast meal with a butt load of flavor. What is there not to love with all that going on? Heat some oil and toss in 6 corn torts cut in strips, cook till they start to get brown spots and get crisp, set aside on a plate. Heat some more oil and toss in 1 thinly slice potato, cook until slightly tender then throw in a sliced red pepper, 2 chopped garlic cloves, and a quartered zucchini and cook for about 5-7 mins stirring often, the idea is you want the veggies to be tender but not soft. Take off heat and toss in the corn strips and about 2/3 cup ricotta, salt and pepper, toss it around then put the mixture in a casserole dish and bake it at 375˚ for 15 mins give or take. Serve it up with some yummy homemade salsa, or hot sauce and an avocado, if you do meat add some ground turkey (I figure turkey would be a simple flavor for this dish, not to overbearing).
Such a great dish, I can’t wait to make it again.
You wanted to hear an XTC spin-off band? Well of course… Have some Dukes of the Stratosphear
I am still alive, just practicing how NOT to blog. Way too much going on here. I can not keep the sickness away, it’s like we all just keep re-infecting each other. Is that possible? Fathers day was great, we went up to Whidbey Island again…
We can’t seem to stay away from it.
Owen loves the beach.
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I haven’t really been cooking a whole lot, but I managed to make a creamy pasta asparagus Parmesan concoction
it was pretty good, a bit too heavy on the dill, and I still wanted it to be cheesier. Meh, what are you gonna do?
I’ve wandered back into the kitchen after a hiatus. Last night I made curried split pea soup with jasmine rice, not so sure Pete was crazy about it, but I loved it. No pictures because it mostly looks like baby shit. The night before last I made potato salad with peas and capers to tag along with vegi burgers for me and beef burgers for Pete…
and LOOK!
Watermelon is trickling in, one of summer’s gifts. It’s not perfectly watermelon-y yet, but still sweet and juicy enough to not pass up.
Then this afternoon I got a wild hair and made chocolate coffee cupcakes with coffee icing. Moist and delicious, wish I could share them with you all.
I will use more coffee extract next time and real coffee for an extra punch.
