get ready to drool

This term has been extremely pasta-intensive. I tried quite a few types of pastas. I made the risotto style pasta that I read about in the New York Times. I never enjoyed cooking with spaghetti or linguine, I preferred the bite sized pastas. I'm a big fan of David Rocco, and he seems to use more of the noodle-y pastas in his recipes. I've always enjoyed watching his show so I decided that I was going to try to make some of his pasta dishes. "Drunken Spaghetti" intrigued me. So here it is:

It was....absolutely delicious. I made it again for D and it was a good meal to have after a long day of work. He'll miss my cooking.


Kale, zucchini, and chicken risotto. Yum.

"Crab" cakes - made it with red snapper, shrimp, and scallops!

Just a tomato sauce pasta dish. The pasta was like a hollow tube. I forgot to record the name of the pasta.

Fusilli pasta. Fresh out of the pot. You can see the steam!

Yummy avec chicken wings!

Thai Coconut Island in Cambridge....sooooooo good. My pad thai was a little too saucy for my liking. The star of the meal was the dessert. Deep fried bananas and coconut ice cream with actual coconut chunks with a honey and peanut drizzle. YUM.

I made risotto pasta with casarecce pasta, which is from the Napoli region in Italy. Lots of vino in this.

As an "end of term" dinner, John, Lyndon and I went out to Ali Baba's Steak House, now called Encore. I had the chicken of course. It was pretty tasty.

Spaghettini with scallops and arugula in a white wine sauce of course.

It's been really fun experimenting all these pastas. I think I'm ready to expand even more though. Summer is salad season. Maybe I'll create some interesting salads. At the moment, I have a red lentil soup on the stove. Lentils are really high in fibre and iron, and females are always in need of more iron.
Happy eating boys and girls.