Friday, May 25, 2012
I am started by summer vacation starting 5 today. I still have little things to do here and there for the next two weeks but the big job is done !!!! Yeahhhhhhhhhhhhhhhhhh! It was a tough year. I worked and worked and worked and worked. Now, it is OVERRRRRRRRRR! CAN YOU FEEL THE JOY?
I remember it as clearly as yesterday. Four years ago, my son Mateo came to the world. I remember when they took him out of my belly and the sound he made. It was the most beautiful sound I had ever heard. I remember thinking that he was the most beautiful baby I had ever seen. He was so dark. An Arabic prince. That changed my life. Now when I see Lilacs I think of Mateo. They bloom at his birthday.
During my last almost weekly expedition to Winners and I saw this book by my Friend Jamie at the cash. Took it in my hands, looked at the recipes and said Wow ! Bue then, I put it down again and said Tanja, you have so many cookbooks already ! Put it down ! But then, Jamie appeared and told me to buy it ! And I don't regret it ! And neither does M! Favourite recipes are from Greece and Morocco.
Wednesday, May 16, 2012
Saturday, May 12, 2012
smittenkitchen.com 1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe) 1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length) 1/2 cup olive oil 5 garlic cloves, peeled and minced or pressed 1/2 teaspoon red pepper flakes, or more or less to taste About 1 heaping teaspoon Kosher salt (or more to taste) To serve: Grated Parmesan or Romano cheese Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.