Who doesn't love the Barenaked Ladies? Admittedly they are a Nineties Band, but the song makes me smile. I have been really good with the goals this week. The man and I also enjoyed his first hockey game, our first couples date of the year and I am almost done with my first crochet project and on the brink of finishing the first book of the year. I have some great momentum going on, and will do everything I can to keep it up.
I have also been doing well at taking pictures for the 365 project. I have been taking pictures of all sorts of things that make me happy, the man, flowers, gnomes, my shoe closet, etc. I am starting to see the full potential of this project for me. At the end of the year I will not only have a photo documentary of the past year of my life, but I will have some visual reminders of things that make me happy. This journey is all about happiness, and I think that this project, which I can eventually turn into a book will be a great road map for success. At the very least, I will have a whole bunch of pictures that are guaranteed to make me smile.
As promised, below is the recipe for the first vegetarian meal with the man. I found it in a Real Simple magazine, and tweaked it as needed for my time constraints. The man was not thrilled to find olives in his dinner, but he was able to pick them out. We both felt full, and the leftovers froze and reheated quite well.
Mediterranean Campanelle with Roasted Red Peppers and Almonds
Hands on time/ Serves 4
12 oz campanelle, penne or other short pasta (I used whole grain rotini)
4 red or orange bell peppers cut into quarters, seeds removed (I used a jar of roasted red peppers)
3/4 cup pitted kalmata olives
1/2 cup coarsely chopped roasted almonds (I microwaved some slivered almonds for a minute)
1/4 cup olive oil
1 Tbsp fresh thyme leaves (I used dried thyme, and I didn't measure it. I just sprinkled)
salt and pepper
-Cook the pasta according to the package directions. Reserve 1/4 cup of the water. Drain pasta and return to the pot
-Meanwhile, heat broiler. Place peppers on a baking sheet skin side up and broil until blackened, 8 - 10 minutes. When peppers are cool enough to handle, cut off the blackened part of the skin. Cut the flesh into 1 inch pieces. Or, if you are like me, open the jar and cut into 1 inch pieces. Bonus points for using the already cut roasted red peppers
- Add the peppers, olives, almonds, oil, thyme, half the cooking water, salt and pepper to the pasta and toss to combine.
-Enjoy
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