Ack, don’t even ask why I’m up this late! I’m trying not to think about how I should be at work in seven or eight hours, after getting ready for a long day and driving up the hill to feed Jack (my old roommate’s/my old cat – she’s out of town). Luckily this doesn’t happen very often; I go to bed “too late” quite often but it’s usually because I’m procrastinating, not because of insomnia! Let’s hope this nice glass of rosé does the trick.
Last night I made pasta caprese! I’ve been thinking about how I don’t make pasta very often anymore because I associate it with former unhealthy eating habits. In college, I didn’t think much of eating huuuuge bowls of pasta with tons of sauce and cheese – on a regular basis. One of those “I know I should eat more vegetables, but this is easier to prepare” type of meals. Ack.
But now I realize that pasta is not the enemy and is perfectly at home in a healthy diet if you do it the right way. I still just don’t make it too often, both because I don’t prefer it over a lot of things and because I don’t want to let myself get in the habit again.
White pasta is banned from my apartment, but I quite like whole wheat spaghetti noodles. I think they have a much more delicious flavor and texture. Look at that beautiful steam rising from the pot!
The perfect pair: chopped fresh basil and fresh mozzarella cheese. Hopefully soon I will have fresh basil growing in my garden! I used to think I didn’t like mozzarella cheese, because I associated it with string cheese (not my fave) and cheapo frozen pizza (yuck). But fresh mozzarella? Ohhhh yum. This isn’t even the high-end stuff, and it’s still delish.