For starters, why is it still snowing in Seattle?!?!? Snow! I can see April from here and we're still putting up with snow?!?
Ah, that feels better. Moving on now.
Sadly, there are no pictures of what I am about to describe for you. I had my shot all lined up, the food looked beautiful and was posing in just the most tempting of ways. I turned on the camera, pushed the preview button... aaaaaaand the camera shut itself off because the batteries were dead. It was kind of an accelerated metaphor of my dating life, come to think of it.
I adapted this recipe from this one here on recipezaar. You will note there are no measurements because I think the ingredients are all things that people know how much they like or don't like of them. You don't like a lot of Kalamatas? Don't use a lot. You wish you could take baths in sun-dried tomatoes while eating sun-dried tomatoes and reading about sun-dried tomatoes until you fall asleep to dream about sun-dried tomatoes? Then by all means, put as much as you like in the pot. Here we go.
Kalamata olives, sliced in half
Sun-Dried Tomatoes, packed in oil
Pesto (I used cilantro pesto)
Karam's Garlic Tahini Sauce (if you can find it, if you cannot, oh how I pity you. you can just use crushed garlic though.)
Whole Wheat Pasta (I used Trader Joe's Multigrain with Flax because I figured it was important to pretend there was some health benefit to this recipe)
Frozen peas (see note about pasta)
Okay, cook your pasta and drain it. Put it back in the pot with maybe a little olive oil. You will especially want the olive oil if you are using leftover pasta like I did the second time I made this, in which case heat the olive oil up a little bit first. Get the frozen peas heating up separately. Add in everything else up there on that list, except the peas. Mix it around until it gets hot. Save the peas for last so they won't get squished. Shove it in your face!
Possible garnishes:
Nutritional yeast
Vegan parmesean
Pine nuts (oh, that would be so good! I wish I'd thought of that at the time)
Gomasio (which is quite good)
Now I would like to talk very briefly about food and guilt. When I was about to serve myself the pasta I consciously looked at it and thought, "I will be good, and not eat too much of this." Two seconds later I thought, "No that ain't right." Why do we think of ourselves as being "good" with food when we aren't eating it? Food is life, food brings people together, food has history and connects us to our ancestors. Food heals, the eating and the preparation. Food shows that you care when you cook for someone else. What do people do after someone dies? They bring food. It makes me so sad what's been done to the reputation of food. Why can't we think "I am going to be good to myself, and eat three whole pancakes, because they make my tummy very happy when I eat them." I'm not talking about emotional eating, or certainly about eating disorders. Those are very serious matters that aren't even about food. Food itself is never ever the enemy, and we must stop thinking of it as such. Food loves us and wants us to be happy. And that is all I have to say about that.
Ah, that feels better. Moving on now.
Sadly, there are no pictures of what I am about to describe for you. I had my shot all lined up, the food looked beautiful and was posing in just the most tempting of ways. I turned on the camera, pushed the preview button... aaaaaaand the camera shut itself off because the batteries were dead. It was kind of an accelerated metaphor of my dating life, come to think of it.
I adapted this recipe from this one here on recipezaar. You will note there are no measurements because I think the ingredients are all things that people know how much they like or don't like of them. You don't like a lot of Kalamatas? Don't use a lot. You wish you could take baths in sun-dried tomatoes while eating sun-dried tomatoes and reading about sun-dried tomatoes until you fall asleep to dream about sun-dried tomatoes? Then by all means, put as much as you like in the pot. Here we go.
Kalamata olives, sliced in half
Sun-Dried Tomatoes, packed in oil
Pesto (I used cilantro pesto)
Karam's Garlic Tahini Sauce (if you can find it, if you cannot, oh how I pity you. you can just use crushed garlic though.)
Whole Wheat Pasta (I used Trader Joe's Multigrain with Flax because I figured it was important to pretend there was some health benefit to this recipe)
Frozen peas (see note about pasta)
Okay, cook your pasta and drain it. Put it back in the pot with maybe a little olive oil. You will especially want the olive oil if you are using leftover pasta like I did the second time I made this, in which case heat the olive oil up a little bit first. Get the frozen peas heating up separately. Add in everything else up there on that list, except the peas. Mix it around until it gets hot. Save the peas for last so they won't get squished. Shove it in your face!
Possible garnishes:
Nutritional yeast
Vegan parmesean
Pine nuts (oh, that would be so good! I wish I'd thought of that at the time)
Gomasio (which is quite good)
Now I would like to talk very briefly about food and guilt. When I was about to serve myself the pasta I consciously looked at it and thought, "I will be good, and not eat too much of this." Two seconds later I thought, "No that ain't right." Why do we think of ourselves as being "good" with food when we aren't eating it? Food is life, food brings people together, food has history and connects us to our ancestors. Food heals, the eating and the preparation. Food shows that you care when you cook for someone else. What do people do after someone dies? They bring food. It makes me so sad what's been done to the reputation of food. Why can't we think "I am going to be good to myself, and eat three whole pancakes, because they make my tummy very happy when I eat them." I'm not talking about emotional eating, or certainly about eating disorders. Those are very serious matters that aren't even about food. Food itself is never ever the enemy, and we must stop thinking of it as such. Food loves us and wants us to be happy. And that is all I have to say about that.
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