Today is going to be a busy one for me! I'm having a little mole surgery. My dermatologist needs to do a large biopsy on a mole on my back {yuck}...
:: Just need a little LOVE today {i'm accepting hugs} ::
Then I need to run 2 1/2 miles today for my 1/2 marathon training. Hope my back won't hurt. The procedure will be done right by my bra line. Ouch! I'm thinking very positive today. Positive!
I was going to take a picture of the suspect, but I didn't want to lose all 5 of my strong rooster followers & gross them out. Good choice! LOL Enough about that yucky stuff!
Last night I was pretty busy as well... {story of my life}. I took those large white ginger jars from the rooster to my house & tried them in my master bedroom... What do you think?
I like them very much... They are so strong & masculine looking! I kept looking at them last night in bed... & dreamed of all the places I could put them. One day in my new {one day} home they will look gorgeous! My traveling Ginger jars with my circus kids!
On another note... I cooked an amazing dinner last night... I kind of like this creative cooking thing! I've been finding balance so I have more time & energy {eating healthy & working out} to cook. Yaaaaa Here's a few photos to show you my step by step cooking process... Ahhh looking at these photos. It's making me so hungry right now... Enjoy!
On another note... I cooked an amazing dinner last night... I kind of like this creative cooking thing! I've been finding balance so I have more time & energy {eating healthy & working out} to cook. Yaaaaa Here's a few photos to show you my step by step cooking process... Ahhh looking at these photos. It's making me so hungry right now... Enjoy!
Taaa Daaa... Yummy Dinner!
{ok... This is a picture off of Martha Stewart everyday recipes... My husband ate it so fast I didn't have time to take an end picture of it}
Cooking directions:
- 2 pints of grape tomatoes
- 4 garlic cloves, unpeeled
- 3 shallots, cut into 8ths
- 2 tablespoons fresh Thyme leaves
- 2 tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 8 ounces of rigatoni pasta
- 1/3 cup pitted olives, such as Nicoise, coarsely chopped
- 3 cups baby arugula or spinach
Directions:
1.) Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheets. Toss with oil and seasons with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.
2.) Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain and return to pot.
3.) Peel roasted garlic & mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
2.) Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain and return to pot.
3.) Peel roasted garlic & mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
Hope you all have a very Happy day! Keep on smiling!
hugs to you alex! i'm gonna take cooking lessons soon at sur la table...i need all the help i can get haha. enjoy the gorgeous day:)
ReplyDeleteGrace,
ReplyDeleteOhhh I want to go! I keep saying I’m going & I always get the schedule & I never do it or the kids draw on it. Shhh I want to take Sean with me for a date night. Fun!!!! Hope your enjoying your day too! :)))
xoxo,
Alexandra
Awww I so sorry mole Mamma...I've been there...
ReplyDeletefeel better...hugs and kisses...p.s. I made kinda the same pasta tonight..
but with cherry toms, garlic, and fresh basil...that kinda day I guess