I know it’s only Monday, but I’m ready for the weekend again already. This past weekend was pretty nuts what with wedding showers and bachelorette parties to organize, execute, and attend (and then clean-up from). Even with a very lazy Sunday, the highlight of which consisted of Five Guys and a viewing of Where the Wild Things Are, I still feel like I need a weekend to recover from my weekend. Not to mention that I woke up today with all the signs of a cold coming on (sneezing, runny nose, dull headache).
The last thing I want to do is spend time in the kitchen on days like these—which is why it’s a good thing I’ve got the rest of those turkey and artichoke stuffed shells in the freezer! I’m counting on the healing power of comfort food and a new episode of How I Met Your Mother to set me back on the path to wellness.
I know I owe you shower details and pictures—I promise they’ll be coming in the next few days.
Showing posts with label Mondays. Show all posts
Showing posts with label Mondays. Show all posts
Monday, October 4, 2010
Monday, August 9, 2010
A Case of the Mondays
Oh Mondays. How I loathe thee….
Between not getting much sleep last night (thanks to my ill advised decision to read The Girl with the Dragon Tattoo before bed last night), waking up early for my longer than usual commute, and the commute itself, I am tired. And Friday seems so far away. Part of me wanted to ask Jason to pick something up for dinner on his way home from work so I could totally veg out tonight but I decided that was too much of a cop out, especially considering I planned and purchased a week’s worth of meals/food yesterday and don’t want any of it to go to waste. Instead, I put on my big girl pants and made a lovely Lemon Fussilli with Arugula from my girl Ina Garten’s book Barefoot Contessa At Home (which is, by the way, my favorite of her cookbooks to date).
It is exceptionally good and very easy to whip up…even when you are *this close* to being a walking zombie. I found myself wondering why I don’t make this more often…..until I remembered that the recipe calls for 2 cups of heavy cream. TWO CUPS!
Warning: this is not a healthy recipe. Don’t let the tomatoes and arugula fool you.
I halved the sauce in order to try and dial back the fat a little bit and I think it was just as good as the original. A lemony, garlicky cream sauce over pasta with tomatoes and arugula that are just warmed through at the end. It is comfort food at its best--the perfect cure for a case of the Mondays.
(Note: if you have leftovers, I would recommend re-warming them slowly in a saucepan on the stove or in short bursts in the microwave. The sauce has a tendency to separate and while it still tastes good, it doesn’t look as appetizing.)
Lemon Fusilli with Arugula
Adapted, a little bit, from Ina Garten
Ingredients:
1 TBL olive oil
2 cloves of garlic, minced
1 lemon
1 cup of heavy cream
8 ounces fussilli
1 pint grape tomatoes, halved
A couple of handfuls of baby arugula
¼ cup (or less) parmesan cheese
Salt and Pepper
1.Heat olive oil in a medium sized saucepan over medium heat. Add garlic and sauté for about 60 seconds. Add cream and both the zest and juice from the lemon. Salt and pepper to taste. Stir. Bring to a boil and then lower the heat. Simmer sauce until it just starts to thicken, about 15 minutes.
2.Meanwhile, bring a large pot of water to a boil. Add fussilli and cook according to package directions. Drain and return to the pot. Pour thickened sauce over the pasta and cook for 2-3 minutes until the pasta has had a chance to absorb most of the sauce.
3.Take off the heat. Add parmesan cheese, arugula, and tomatoes and stir until combined and arugula has started to wilt slightly. Serve.
Between not getting much sleep last night (thanks to my ill advised decision to read The Girl with the Dragon Tattoo before bed last night), waking up early for my longer than usual commute, and the commute itself, I am tired. And Friday seems so far away. Part of me wanted to ask Jason to pick something up for dinner on his way home from work so I could totally veg out tonight but I decided that was too much of a cop out, especially considering I planned and purchased a week’s worth of meals/food yesterday and don’t want any of it to go to waste. Instead, I put on my big girl pants and made a lovely Lemon Fussilli with Arugula from my girl Ina Garten’s book Barefoot Contessa At Home (which is, by the way, my favorite of her cookbooks to date).
It is exceptionally good and very easy to whip up…even when you are *this close* to being a walking zombie. I found myself wondering why I don’t make this more often…..until I remembered that the recipe calls for 2 cups of heavy cream. TWO CUPS!
Warning: this is not a healthy recipe. Don’t let the tomatoes and arugula fool you.
I halved the sauce in order to try and dial back the fat a little bit and I think it was just as good as the original. A lemony, garlicky cream sauce over pasta with tomatoes and arugula that are just warmed through at the end. It is comfort food at its best--the perfect cure for a case of the Mondays.
(Note: if you have leftovers, I would recommend re-warming them slowly in a saucepan on the stove or in short bursts in the microwave. The sauce has a tendency to separate and while it still tastes good, it doesn’t look as appetizing.)
Lemon Fusilli with Arugula
Adapted, a little bit, from Ina Garten
Ingredients:
1 TBL olive oil
2 cloves of garlic, minced
1 lemon
1 cup of heavy cream
8 ounces fussilli
1 pint grape tomatoes, halved
A couple of handfuls of baby arugula
¼ cup (or less) parmesan cheese
Salt and Pepper
1.Heat olive oil in a medium sized saucepan over medium heat. Add garlic and sauté for about 60 seconds. Add cream and both the zest and juice from the lemon. Salt and pepper to taste. Stir. Bring to a boil and then lower the heat. Simmer sauce until it just starts to thicken, about 15 minutes.
2.Meanwhile, bring a large pot of water to a boil. Add fussilli and cook according to package directions. Drain and return to the pot. Pour thickened sauce over the pasta and cook for 2-3 minutes until the pasta has had a chance to absorb most of the sauce.
3.Take off the heat. Add parmesan cheese, arugula, and tomatoes and stir until combined and arugula has started to wilt slightly. Serve.
Monday, July 26, 2010
The Black Keys
Tonight Jason and I are doing something a little bit uncharacteristic for a Monday--we are going to see a concert in DC. The Black Keys to be exact! If you don't know The Black Keys, you should. They're a rock band with a definite blues edge and we are big fans. (You can listen to one of their songs here.)
One of the fun things about being in a relationship, I think, is being exposed to new things (and, in this case, new music). Jason has pretty diverse taste in music and has introduced me to a lot of different bands, including The Black Keys. But it definitely goes both ways--for my part, I have introduced him to Ryan Adams and Arcade Fire (which we are also seeing in concert this summer!).
What new things has your significant other introduced you to?
Updated to add: The video that goes with the song in the link above was not done by the band and is definitely a little odd but perhaps a fun way to start a Monday?! :)
One of the fun things about being in a relationship, I think, is being exposed to new things (and, in this case, new music). Jason has pretty diverse taste in music and has introduced me to a lot of different bands, including The Black Keys. But it definitely goes both ways--for my part, I have introduced him to Ryan Adams and Arcade Fire (which we are also seeing in concert this summer!).
What new things has your significant other introduced you to?
Updated to add: The video that goes with the song in the link above was not done by the band and is definitely a little odd but perhaps a fun way to start a Monday?! :)
Subscribe to:
Comments (Atom)