Happy Birthday to You,
Happy Birthday to You,
Happy Birthday Dear Blog,
Happy Birthday to You!
A whole year has passed since I decided that the internet could be a fun way to share my cooking. Well, not quite as fun as inviting friends and family over to actually EAT but you get the idea.
I began with mostly my basic, go-to dishes. The kind of stuff I can make in my sleep. But there’s only so much content there so coming up with new posts meant coming up with new ideas and new recipes. Some have since become go-to staples and others were one-hit wonders. Nothing ventured, nothing gained though, and in the scheme of things, a kitchen disaster is actually pretty low on the disaster scale. Cooking in my kitchen is hardly an exact science. I’m far too impatient for all that precision and measuring and so forth. I hope I’ve been able to inspire you to relax, get creative, and Just Try It, whatever It might be.
Although I’m not an uber-blogger by any stretch of the imagination, I’m still amazed at how far and wide this thing has spread. Seeing hits from all over the world is so much. As a kid I couldn’t have imagined how the internet would create such a small world, much less that I’d have readers from all over the US and Canada, in Moscow and Spain and Germany and Hong Kong and Australia and so many other far-flung places stepping into my kitchen.
I owe a huge debt of gratitude to Ree Drummond for listing Our Life In The Kitchen as one of her Fantastic Food Sites. I am beyond honored to included.
Finally, a BIG HUGE thank you to all of my readers and subscribers. I hope you’re having as much fun as I am.
As a flashback, here’s the first recipe I posted, Linguine with Garlic, Tomatoes and So Forth. And it’s what’s for dinner tonight too
I’ll start with this one, a dinner staple around here. It’s quick and tasty. Add a simple salad and a loaf of Italian bread for a great, easy dinner.
Get all this stuff together:
- A pound of linguine. Ronzoni is a habit and easy to keep on hand, although I do use fresh when I think of it.
- A handful of plum tomatoes, or any other tomatoes that look ripe and juicy.
- The better part of a head of garlic.
- Fresh basil. Yes, fresh. Dried just isn’t the same.
- Extra Virgin Olive Oil
- Red Bell Pepper
- Coarse Sea Salt. I just like this stuff but for this any old salt will do.
- Crushed Red Pepper
Put a large pot of water on to boil. I love this All Clad pot with the pasta insert.
I collect produce stickers on the front of the fridge. They’re taking over.
I’ve tried a bunch of different garlic presses but I always go back to my knife and cutting board. Using the blade of a wide chef’s knife, crush the cloves.
white stuff then slice into strips.
Just until you can smell the fragrance. If it starts to smoke, it’s way too hot!
Stir well and reduce heat to low.
into the saute pan, along with the tomato mixture. Turn the heat back on to
medium-low and stir for a few minutes, just until it’s all mixed well.