This dish may win the combination of “most grown-up sounding food” but also “most child-like food.” It tastes like a jazzed up version of mac and cheese. You get a balance of half zucchini strands and half pasta strands so it doesn’t feel like you are deprived. And, yet, you can feel good that you ate your vegetables.
When home alone, I tend not to make anything too elaborate for dinner. If I have nice tomatoes, it is likely going to become a bruschetta. I’ll brush the bread slices with lots of olive oil and put them in a pan while I chop up my tomatoes. Flip the slices, add tomatoes, top with a pinch of salt. Or maybe pasta with Parmesan cheese and black pepper. Or these potatoes with ketchup.
Carbs are my favorite food group and no one will ever convince me that I shouldn’t eat them!
With the heat and many weekend plans, I haven’t been using the kitchen much.
We ate salad for dinner every night last week. I attempted a gluten free pie, which reduced any desire to bake anything.
This weekend, we celebrate Mr. Fictional Kitchen’s birthday and I have high hopes that the menu will produce some stories to share. There will be carnitas tacos, tomato corn salad, possibly broccoli slaw, and the triffle you have seen on this site earlier.
This post is coming a bit late considering that the weather has finally changed and it is now hot as blazes. I was beginning to wonder if we were going to have a summer at all (which would have been fine by me). However, if you find yourself somewhere cold, this soup is just the ticket.
Sometimes a hankering just pops into my head and I can’t seem to shake it. This is the second time I made this cake in a week and I may aim for a third. It came from a lack of sweet things in the house and a desire to use up some chocolate still leftover from Easter.