- Cook 1 package of whole wheat or brown rice pasta
- While pasta is cooking, sautee one yellow onion, chopped, in olive oil
- Add grape tomatos (I cut them in half first, I swear it tastes better this way)
- Toss the pasta and vegetables, drizzle (read: pour tons of) olive oil over the top
- season with salt and red pepper flakes
- It's crazy how boring this sounds but how good it tastes!
Anel went to Colorado last month for a week, leaving me to fend for myself. While he was away, I came down with a terrible cold, finding that the only thing that made me feel better was to put on his sweaters and pretend that he was there with me. When I finally dragged myself back to work, I came in wearing his navy Henley and leggings, entering a cacophony of compliments.
I have two mental blocks in my life that I recently decided to overcome. The first is running more than 5 miles in the same stretch. For some reason, in my mind, more than 5 miles is a great running distance and not humanly possible for my body. Obviously this is a story I have made up in my mind and I plan to overcome that before the end of the year.
Last night I returned from the most amazing health and wellness retreat at Rancho La Puerta spa in Tecate, Mexico. It was full of early morning hikes, hot stone massages, warm sun, and, most importantly, phenomenal food. Breakfast and lunch was served buffet style, and lunch on our first day consisted of everything in the picture above.
Two weeks ago, I got a some opal basil from my CSA. It looked and smelled just like regular basil except that it was a rich shade of deep purple. The weekly email from the farm suggested using it to make basil vinegar so I thought I'd give it a shot!
