Exciting stuff

I'm even wondering if I should write this down, as that might jinx it...but what the hell!? We are finally starting to tear out our McDonald's from hell kitchen! We have since painted it "Charlie Brown," yellow walls and dark brown cabinets, but it is time for Charlie to go too. Trev is supposed to tear out the wall this weekend and the electrician is coming next week to move our electrical box (currently on wall that is getting torn out) downstairs. Trevor's dad does cabinets for a living so we've picked out some really neat wood and have measurements for him to start building the boxes. The electrician will also put new lighting in the kitchen and front L-shaped room. Soon I will be able to see when I knit or read! Really exciting stuff but holy $hit! It's a leetle scary to fork out so much of our cushion but I think it will be worth it and it means we are nearly done remodeling this place. The only other projects I have in mind for the future are putting in sprinklers and painting the exterior. Trevor recently went to a sprinkler expo for work and he is feeling a lot more confident about doing the work ourselves (like how I throw myself in even though I don't know anything?). The exterior paint job is also pretty minimal since our house is brick and we only need to paint porch railing, window trim, etc. We are getting there!

Spring is in the air

"Jade" (clever name for a jade plant) soaking up the sun this morning. Can't wait for this Spring!

Gorgonzola

So I made a delish pasta last night and it was refreshingly different than pasta we normally eat. It called for gorgonzola dolce, which I am assuming is Gorgonzola cheese? *googles gorgonzola dolce* Damn! It is different, and I quote...

"Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola. Dolce, by nature of its shorter aging time, is wetter and more ivory colored than Gorgonzola Naturale, which is drier and whiter and tends to have bluer streaks."

Well anyway, I bought a triangle of gorgonzola and after I used it all in the pasta I let Dexter lick the container. Partially for his enjoyment and partially for mine. It was funny to watch him chase it around while trying to lick every last bit. His face stunk like stinky cheese. A little bit later he started itching his face LIKE CRAZY and his chin and eyes were all pink, so I guess my dog's face is allergic to gorgonzola. Good to know. I washed his face to end the torture and it seemed to work.

Here is the recipe, it was seriously one of the best pasta dishes I have ever made.

• 1/2 cup(s) sun-dried tomatoes packed in extra-virgin olive oil, drained <--didn't drain 'em
• 2 clove(s) garlic, thinly sliced crosswise <--garlic press bitchez, and MORE garlic!
• 1 pound(s) whole-wheat spaghetti <--1 box, I didn't weigh it
• 1 cup(s) walnut pieces, finely chopped <--the more walnuts the better, the tomatoes and cheese are strong flavors
• 6 ounce(s) Gorgonzola dolce, cut into small pieces, at room temperature <--gorgonzola dolce does exist!
• 1/3 cup(s) flat-leaf parsley, chopped
• 1/2 teaspoon(s) freshly-ground pepper, shredded <--how would one shred ground pepper? I'm interested

Directions

1. Bring a large pot of salted water to a boil.
2. Cut tomatoes into thin strips; combine with 3 Tbsp of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat. Cover skillet and sweat (slowly cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning. Remove tomatoes and garlic with a slotted spoon to a pasta bowl, and cover.
3. Meanwhile, add spaghetti to boiling water and stir a few times; cook according to package directions. Drain spaghetti, reserving about 1/2 cup of the cooking water.
4. Add walnuts to oil remaining in skillet and cook, stirring constantly on medium-high heat, until nuts are fragrant and lightly toasted, about 3 minutes.
5. Add spaghetti to skillet and toss with walnut mixture over medium heat until pasta is hot and evenly coated with walnuts; transfer to pasta bowl. Add Gorgonzola, parsley, black pepper, and reserved cooking water(d'oh didn't reserve cooking water! it turned out great though); toss again until cheese starts to melt. Serve immediately.

http://www.delish.com/recipefinder/spaghetti-walnuts-gorgonzola-tomatoes-recipe?click=recipe_sr

Mmm MM

I just wanted to post one of my favorite dinner recipes, happen to be making it tonight :0 I love this recipe because the prep work is easy, it doesn't have a lot of ingredients and it cooks quick.

We cook a lot of vegetarian meals even though neither of us are vegetarians. We just love veggies!!! Here is a link if you'd like to read it without my commentary http://www.delish.com/recipefinder/penne-yellow-peppers-sweet-onion-2363?click=recipe_sr

Penne with Yellow Peppers and Sweet Onion

Ingredients
* 1 package (16-ounce) penne rigate or elbow twist pasta
* Salt <---I never add salt to anything, I copied this list
* 2 tablespoon(s) olive oil (I don't usually measure)
* 2 medium yellow peppers, thinly sliced (I usually use more like 3-4, they cook down and I love leftovers)
* 1 large sweet onion, such as Walla Walla or Vidalia, thinly sliced(I use 2! and I still get a smooch later)
* 1/4 teaspoon(s) coarsely ground black pepper (who measures black pepper?)
* 1 tablespoon(s) balsamic vinegar
* 1/2 cup(s) chopped fresh basil leaves

Directions

1. In large saucepot, prepare pasta in boiling salted water as label directs.
2. Meanwhile, in 12-inch skillet, heat olive oil over medium heat until hot. Add yellow peppers, onion, black pepper, and 1/2 teaspoon salt and cook until vegetables are tender and golden, about 15 minutes, stirring frequently. Remove skillet from heat; stir in balsamic vinegar and chopped basil.
3. When pasta has cooked to desired doneness, remove 1/2 cup pasta cooking water. Drain pasta and return to saucepot. Add yellow-pepper mixture and reserved pasta cooking water; toss well.