Pasta

Back to my meals from last week...I'm not digging this whole post a week late thing...so I'm not continuing it.





Yet another success and another recipe from the New York Times...not Mark Bittman, though. I'm making progress.


Pasta With Tomato Broth, Bacon, Peas and Ricotta


I'll not repeat the recipe. I don't change anything on this one. But I did have leftovers. Yay! finally a good lunch.:)

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And to finish off last week:

Jamacian red beans and rice. Picture black rice (yes, I use a mixture of wild rice that includes a lot of sweet Thai rice...which is black) in a purple sauce (created by the black rice) with kidney beans and green peppers. Yeah. That's it. Oh...and I didn't parboil the rice. Parboiling the rice is a farce Mark Bittman technique designed to save time the day you actually make the dish. I don't like cooking parts of my meal the day before. That doesn't save time. It creates more dishes.

Oh! And, as you know, my oven still isn't working. I make the whole thing on the stovetop in a heavy cast iron dutch oven. Got it?

In the ultimate father-in-law compliment, my father-in-law said "I'm going to have to ask Mom to get this recipe from you." Nice.