Thank you all for confirming my doubts about the bubble chandelier yesterday. I won’t throw it away, but there aren’t many other places to hang it in our tiny townhouse. In the meantime, I’m on the hunt for an alternative light fixture and may have to buy a temporary, cheapy version until I find something I really love, which could take decades with my schizophrenia.
Now let’s talk about food…Here’s an easy peasy summer pasta dish I threw together recently. I adapted the recipe from Martha and made it a tad healthier — substituted butter with extra virgin olive oil and used whole wheat pasta. Then I drank a lot of wine to make up for the calories lost.
1 lb asparagus, ends trimmed and cut into 2-inch lengths
1 lb snap peas, strings removed
whole what pasta
2 tblsp extra virgin olive oil
2 cloves garlic, minced
1 rip avocado, pitted, peeled and cut into chunks
1/2 cup chopped fresh mint, parsley or basil
1/2 cup shredded parmesan or pecorino cheese
Cook asparagus in large pot of salted boiling water until bright green (about 2 min.), add snap peas and cook additional 30 seconds. Scoop out veggies and transfer to bowl.
Return water to boil, add pasta and cook until al dente. Drain, reserving 1 cup pasta water.
In pasta pot, heat olive oil, add asparagus, snap peas and garlic. Season with salt and pepper. Cook until vegetables are crisp-tender (about 2 minutes). Add cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine. Serve with extra cheese if you so choose.