For those of you that don't know, I LOVE the New York Times. The online edition is great because since I spend all day in front of a computer, it's easy for me to catch up on the latest (and sometimes random news) when I have a lull at work.
But more importantly I love the travel section. One of my favorite parts of the travel section is the "36 hours in __" columns. It give you some quick new ideas on things to do in a place that you don't know much about or a place that is right in your backyard. (It also helps me come up with new places to visit.)
Friday, August 14, 2009
Thursday, August 13, 2009
Italian Dinners
So tonight, in an effort to do more cooking based on what is already in my (sparsely filled) refrigerator and pantry. Tonight's find was a standard Annie go-to: pasta with tomatoes, mozzarella, basil, garlic, and olive oil. The twist was that I was basing the evening's meal on a recent incredibly enjoyable experience at Francesca's North with my dad. I got rigatoni with a cold tomato, basil, mozzarella topping. In my effort to emulate that meal, I think I succeeded.
It's a fairly simple meal. I made half a box of pasta (boiling the water, adding pasta and salt and reducing to medium heat) and added the tomato topping as soon as I drained the pasta and had returned it to the pot.
The topping consisted of various colored (red plum, orange, yellow) tomatoes, one clove of garlic, about 2 tablespoons of olive oil, some chopped mozzarella cheese (small to medium chunks), julienne basil (thin strips), and salt and pepper to taste.
After I plated the pasta and topping, I added some goat cheese chunks. (If only I had a picture.) It was quite delicious. Everything got all melty together. I paired it with a nice new riesling, my sister's company, and a new Law & Order: CI episode.
It's a fairly simple meal. I made half a box of pasta (boiling the water, adding pasta and salt and reducing to medium heat) and added the tomato topping as soon as I drained the pasta and had returned it to the pot.
The topping consisted of various colored (red plum, orange, yellow) tomatoes, one clove of garlic, about 2 tablespoons of olive oil, some chopped mozzarella cheese (small to medium chunks), julienne basil (thin strips), and salt and pepper to taste.
After I plated the pasta and topping, I added some goat cheese chunks. (If only I had a picture.) It was quite delicious. Everything got all melty together. I paired it with a nice new riesling, my sister's company, and a new Law & Order: CI episode.
Welcome Back
Yes...I know I said that I would be updating my blog more often. Clearly I failed at that attempt. I've been back in the US for a little over 3 months and started work again at the beginning of June for the same company...
But on to the new point of this blog. As I mentioned in one of the much earlier postings, my goal in the UAE was to become a better cook. And while that did happen, it is still an evolving goal. So my thought was that this blog become devoted to all things that I enjoy talking about/thinking about, aka food, travel, life, and random thoughts.
Welcome to the newly renamed Inconsequential Musings.
But on to the new point of this blog. As I mentioned in one of the much earlier postings, my goal in the UAE was to become a better cook. And while that did happen, it is still an evolving goal. So my thought was that this blog become devoted to all things that I enjoy talking about/thinking about, aka food, travel, life, and random thoughts.
Welcome to the newly renamed Inconsequential Musings.
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