A weekend of Achievements

Good evening,
I as I write this the last of my projects are finishing. The last patch of mini quiches is in the oven and the cider is in the slow cooker. my puppy is at my feet (trying to get me to play with her or let her on the table with the cider) and Jono is at work. I have made enough food to last us a while and it all came out right. Here are some pictures. not good ones since I lack a good camera (Christmas is coming!) and I took them at the end of a long day.

Blueberry muffins

Mini zucchini quiches with basil 

Cold pasta with tomatoes and mozzarella

Roast chicken

                                                  Veggie salad with Feta
Well that's all it wants to let me upload right now. I'll just tell you about the rest and post pictures later. The ones I made that are not pictured are, Felafels, Apple Cider, Preserved Lemons, Chocolate Cake, and salsa. Quite a bit no? The one I'm most excited about though is the cold pasta.

This pasta recipe comes through my dear friend Jane. The cook in Italy would make this cold pasta dish that we all loved and none of us could figure out how to make it. We all tried and even though we were sure it was just a few simple ingredients we couldn't get it right. Well Jane finally got the recipe. And gave it to me. Vola! It turned out right! So now i will give you the recipe. Use it well.

Rosa's Cold Pasta

Ingredients
6-7 Tomatoes (make sure you get farmers market or really fresh tomatoes as it really does make a difference in this one)
Mozzarella (I used just a log I get at Costco)
Salt and pepper
Olive oil
Penne or Fusilli pasta
1 bunch of basil

Chop 6-8 tomatoes into small pieces (off of the cutting board if you can) over a strainer.
Place tomatoes in a bowl and pour over a good amount of olive oil and plenty of salt and pepper.
Chop up some basil and put it in with the tomatoes. Mix. Chop Mozzarella into cubes (she normally uses 4 small balls of mozzarella for six people, but whatever you like!) and place on top of the tomato mixture but don't mix in too much.
Let sit for up to an hour.
Cook pasta in salted water until al dente , drain and toss with tomatoes immediately, while it's very hot.
If you use higher quality mozzarella (like bufala), which tends to be softer, I would toss it separately so it doesn't melt too much.





It's just that easy! And trust me it's worth it. Now I used two bags if pasta and 6 big tomatoes, and I will be able to eat it all on my own over the next few days. It is great stuff.




Well I've cleaned the kitchen, washed the dishes, set the coffee maker, and made sure I have my work bag ready. Some weeks sneak up on me but not this one. I'm ready to take on this week!
hugs+kisses
mce