I hope your weekend was full of yummy things!
My weekend food coma began with with a trip to The Smiling Elephant with my ex co worker turned actual friend. It was Thai at its best (in Nashville at least) with company at its finest.
Gai Yang
Cashew Chicken
Saturday got off to a good start with the Franklin Farmers Market. If you are local and you haven’t been, you should check it out. It’s a great place to bump in to people you’d be glad to see 😉
under the pavilion
produce vendors
food trucks
a lady with a parasol
That night started off with a delicious dinner at Fat Bottom Brewery.
This place is becoming one of my staples. It has great beer (i like the Black Betty-Black IPA) and good fresh options for the munching. (I do wish they had all their beers at one time)
Sunday I packed up a cheese plate and headed off to an outdoor concert here, to listen to a Beatles cover band.
It was a great way to cap off the weekend and there was quite the suburban turnout.
Friday night was spent laying low. I know most of you have probably seen the Martha Stewart “One Pot Pasta” recipe flying around Pinterest and other blogs lately. If you’re like me though, you have wondered, does it actually work? So, in the spirit of easy Friday night meals, I decided to test it out. The verdict?
Yes! Yes it does!
This pasta was pretty magical actually.
You really just throw everything in. (I carefully placed everything in there all neat and pretty for you but next time I will just be throwing.)
Once the water starts boiling, it is ready in 9 minutes.
No, way! YES.WAY.
I bought one of the little organic basil plants at the grocery store. I know, I’m a sucker but I can’t grow basil to save my life and the plant lasts longer than the stems that are already cut.
It seems to me that making it all in the same pan without draining the starchy liquid, made this recipe creamy and taste like it might be full of bad things. When in actuality, there isn’t anything bad in there at all.
The End.
Italian One Pot Pasta
ingredients:
12 ounces dried linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 large yellow or white onion, thinly sliced
4 cloves garlic, minced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
sea salt
freshly ground pepper
4 1/2 cups water
Parmesan cheese, grated
instructions and directions:
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight/tall sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
The Hungry Apple 