Tomorrow, I’ll be telling you all about how I jogged for the first time on Saturday.
Today, I’ll be telling you about the reason why I felt it necessary to jog on Saturday.
It was a very delicious reason. Something I’ve been wanting to make for a very long time, but especially in the last several months.
I’m so, so happy to be sharing this recipe with you today. See, I’m part of The Secret Recipe Club – where a bunch of food bloggers get together and are assigned a blog from which to pick a recipe and recreate it for themselves. Of course, it’s all a secret until the big reveal.
There are things which just go together perfectly. Naturally. Like they’re meant to be.
Peanut butter and jelly. Peanut butter and chocolate. Peanut butter and a spoon.
Or is it just me?
Maybe I need to look into this whole peanut butter obsession.
I love puttanesca sauce – so tangy, briny, spicy and rich. I’ve held back from making it in large batches because I know I’m the only person in my house who would truly enjoy it – Rob would just pick out the olives and I’m sure his Dad wouldn’t even touch it. What’s the point?
Okay. Here’s the deal.
I really, really want to tell you all about this amazing sauce that Rob came up with. Because it’s too amazing to be kept a secret. I feel it my duty to share it with you, my friends.
However. It was difficult enough to get the recipe out of him in the first place. But when a person hands you something, points to it then drags a finger across his throat with a murderous look on his face…you don’t have to be a genius to take the hint.
You know what I love most about blogging? The sharing. The sharing of ideas and thoughts and pieces of ourselves with others who we would not otherwise have the opportunity to know.
I love sharing me with you, and I especially love you sharing yourselves with me.
So let’s all share, shall we? Let’s get our comfy lounging clothes on and sit around in a circle and paint our nails and tell secrets about ourselves.
As soon as the weather starts to warm up, I become obsessed with two things: lemon and asparagus.
And water ice. But water ice doesn’t go with asparagus so that will have to be a subject for another time.
I guess lemon and asparagus signal spring for me, at least in the kitchen. The blast of citrusy goodness, the green snap of the asparagus…it doesn’t get much better than that.
I would like to take this opportunity to apologize for my post on how to make a roux. It was terrible of me to include a picture of the luscious, decadent, rich, sinful, bubbly, creamy macaroni and cheese…
…without telling you how to make it for yourself.
Can you ever forgive me?
I had a feeling you could.
A long time ago, I made up my own recipe for a quick pasta sauce. I don’t remember how this recipe was born, exactly – I’m sure it was a mixture of creativity, stuff in the fridge and a hardcore craving for pasta.
It’s the sort of recipe you can change up according to the ingredients you have on hand. I eat far too much of it. I can admit my faults.
Ever since I was little my mom has made this dish – what’s better, it’s something her mother made. I love the idea of carrying on tradition like that.