Catching Up

Things have been so dang busy these past several weeks that I’m realizing Spring Fever isn’t necessarily about getting excited for Spring…it means you’re completely caught up in the whirlwind of activity that arises after the sleepy quietness of winter.  Did you know that almost everyone and their mother (mine and Roni’s included) have birthdays in May? And that it's also the month of Graduations and Weddings and Very Important Events?  At least it seems that way, and I’m never one to turn down a righteous birthday/graduation/wedding celebration.

I kind of love the hubbub that has come with all this great weather…people in their plaid shorts, dudes in brown flip flops, summer dresses, sandals, and this carefree way of laughing and getting together that suddenly makes life so brimming with fullness that you (accidentally) don't do laundry for two weeks and also forget to go to the grocery store for just as long.

Do you know what that calls for? Emergency meals that feed you for at least 4 days and are kind of great for the odds/ends left in your fridge.  Like a ridiculously easy Pasta Puttanesca, which takes those odds and ends and delivers something authentic between all of the glasses of white wine and runnings-about-town that usually replace real meals with fun goings-on.

Canned tomatoes.  Some olives and garlic.  Parmesan and some parsley. Tuna (in this case I got real with it and did anchovies, but I feel everyone has a can of anchovies or tuna somewhere in a cupboard), leftover dried spaghetti noodles from the last time you made spaghetti noodles, and voila! Pasta Puttanesca, and it is very, very good.  It’s even better the next day (bonus!) and sounds a bit fancier than what it actually is.

Also, happy Memorial Day to everyone!  I'm currently writing you from sunny San Diego (more on that in a future post) but I'd like to take this quick second to congratulate my brother Christian on his high school graduation (Go Hawks! and now...Go Sun Devils!) and also Brennan and Julie on their wedding.  Love you guys. 

A (Re)Introduction to Pesto

So most people know pesto as the standard basil, pine nuts, olive oil and parm, right?  But there’s this mythical area called Trapani on the island of Sicily that has a different kind of pesto:  Trapanese.

I want to go here.  Now.
(Courtesy of www.on-sicily.com)

Not to be confused with those whimsical acrobats, trapeze swingers, Pesto Trapanese is delish.  I first read an article about it two winters ago in Gourmet and it sounded divine, especially since it reminds you a bit of the fresh taste of summer.  Basil, toasted almonds, parmesan cheese and tomatoes?  Love at first read, I tell you.

I’ve made Pesto Trapanese off and on for dear ones the past few years, and every time it’s met with rave reviews from vegetarians and non-veggies alike.  I usually bust out some whole wheat pasta (goes well with the nuttiness of the pesto.  And the nuttiness of me), and have found that a whole box of spaghetti or linguine is just a bit too much… boil it all up if you like but add the pasta a bit at a time and toss everything together to make sure you get all the pesto you want and it doesn’t dry out. 

Don’t forget:  Too much pasta + not enough pesto = a sad, sad moment for all.

Obviously I’m still on a pasta kick, as it is January and all, and we all know how I feel about carbs, but I promise this will be the last pasta recipe for a while.  I foresee some delicious stews and desserts on the horizon.  I’ve also been rocking out to this album by Rick James on my new record player (thanks for the awesome Christmas present, fam!) while putzin’ around in the kitchen and it’s been quite the culinary-musical adventure.  Hey-o!