Thursday, July 17, 2008

  • It is hot and humid here like we are living in the South even though we are in the desert. I am tired of it and it needs to stop now. I don't mind the dry heat, but the humidity sucks! It makes my hair frizzy.

  • Funny story...last week I had some friends over for dinner and decided to make a new garlic-tomato pasta sauce. I made a grocery list and of the things I needed at the store. Before I went to the store, I decided to go to the Farmer's Market and get my produce. I didn't bring my list with me, but I knew what I needed and that included 2 pounds of plum tomatoes for my sauce. I took the things home and took my list back out to cross of the things I didn't need. When I crossed off the tomatoes I realized that it said 5 pounds of tomatoes. "Oh, great!" I thought. The Farmer's Market was across town and was probably closed. After being mad at myself for a minute I decided to just pick some more up at the store. So, I bought 3 more pounds. Fast forward to later that day when I started the sauce. No, I didn't need 5 pounds of tomatoes, I need 5 cups of tomatoes or 2 pounds. After all that, I had 3 extra pounds, ugh! But here is the pasta and boy was it good! (The recipe is below...super easy and super good. Just remember, only 2 pounds of tomatoes.)

  • A Green Bag Update...Well, the Green Bags met their match this week and that would be the 3 extra pounds of tomatoes. They were put in the bag on Sunday while I figured out what to do with them. Today (Thursday) I threw all the tomatoes out because they were wet and moldy, blech! Granted, I left them on the counter rather than refrigerate them, but still.
  • This weekend I watched a mini-series that I got from NetFlix called State of Play. It's British and really, really good. I would highly recommend it.
  • Bad News Everyone...Manuela left me a note on Friday that she is making her annual summer trip to Mexico effective immediately. She's usually gone 4-6 weeks. {Cries} What am I going to do?

Garlicky Tomato Pasta

1 Tbsp – EVOO
3 – chopped garlic cloves (I used 4)
2-3 lbs – chopped plum tomatoes
½ cup – white wine (pinot grigio)
1 package – cooked pasta (farfalle)
¼ cup – grated parmigiano-reggiano
½ cup – chopped basil

1. Heat EVOO in Dutch oven over med-high heat. Add garlic. Sautee for 30 seconds.
2. Add tomatoes and wine. Cook over med-high heat for about 10 minutes. Stir occasionally.
3. Add cooked pasta, cheese, and basil to tomatoes. Mix together. Add salt and pepper to taste.


  1. Sounds delish!! For my hubby I'd have to add some sort of meat because God forbid we eat a meal without meat.

    I'm with you...enough with the heat already!!

  2. I prefer temperatures between the generous range of 72 and 74 degrees. Im tired of this heat, just glad we havent had the fires that are causing havoc up north.

  3. I'll have to try that sauce. I also have to make some meata ballas or sausage.
    Who is Manuala? You have a housekeeper?

    And pleeeze, you people in SO CA....don't even get me started on humidity!

  4. Yes, I have a house keeper. Well, for 4-6 weeks I don't, but usually I do. Every other week, she cleans my house so I don't have to, cuz I hate cleaning. Hate it!