Another storm system waltzed through the Chicago/NW Indiana area last night. Knowing that this morning was going to be a cold wet mess, I dropped Oakley off at day care yesterday instead of today. He played while I picked up the necessary and sufficient supplies. The snow arrived as I was picking him up and wove itself into a white blanket as we pulled up the driveway. I’m allowing myself the luxury of being a little self-congratulatory on my timing of last night’s ventures.
Caputo’s had an insanely good price on organic broccoli yesterday–69 cents a pound. I stuffed a bag with it and made gluten free pasta with broccoli. Did I give the recipe? If I didn’t, this is how you do it: make paper-thin slices of 4-6 whole fresh garlic cloves and place them into a small frying pan with extra virgin olive oil and a good shake of red pepper flakes. Heat slo-o-o-w-w-w-ly and gently until you can smell the garlic. While that’s going on, break broccoli into florettes, and put them into your favorite pasta pot with plenty of water to cook them and the pasta (I used Tinkyada brown rice fettuccini). When the broccoli is good and cooked and the pasta’s done, drain–don’t rinse. The starch helps the oil and the broccoli bits stick to the pasta. Now, pour in the lovely garlic and pepper infused olive oil, and mix. I topped off mine with shredded Asiago cheese. Perfect antidote to the weather. Oh, and an orange for dessert. If you don’t or can’t do cheese, try some toasted chopped pecans or walnuts.
This morning, the clouds have dissipated to a thin veil. Hubby and I will have leftover broccoli and pasta for lunch with strawberries for dessert. Oakley is napping, dreaming of his upcoming bonus day care day on Friday. I don’t know if he know that it’s going to be a spa day or not–he’ll be getting a bath and a nail trim then.
We stay in the moment, yet we count the 42 days to spring.