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Saturday, February 26, 2011

one day

breakfast of champions
IMG_5111
moxie
::

time is flying. a little too quickly.
but excited dear friends will be visiting this week.
chick-a-dee is laying again.
passing on a ton of stuff. feels so good.
imagining plans for my sewing machine.
and determined to knit a pair of socks.
enjoyed some sun between clouds.

Saturday, February 19, 2011

Friday, February 18, 2011

two unrelated things that made me happy this week.

downtown los angeles.
:: old banking district::

tulips on my table.
::

have a wonderful three-day weekend.

we will be celebrating with a walk in the rain and a trip to the dentist.

xo

Thursday, February 17, 2011

my dad.

He and Me

it has been 9 years today since he passed away. every day i think of him. he taught me the value of community. and the importance of family. and the grace of unconditional love.

i miss you dad.

Sunday, February 13, 2011

Penne with Roasted Butternut Squash, Pancetta and Sage

We were very luck to reap some of the benefits of fellow CSA member Jen's participation in Charcutepalooza. The pancetta we received is out of this world. (And I am rationing it carefully to stretch it out as long as I can!)

Tonight the mix of sweet squash and salty pancetta was perfect.

from Martha Stewart:

Serves 4.

1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped
2 shallots, thinly sliced crosswise
1/4 teaspoon crushed red pepper flakes
10 fresh sage leaves, coarsely chopped or torn
1/2 cup finely grated pecorino Romano cheese, plus more for serving
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.

Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

Friday, February 11, 2011

new love

like I needed another reason to be on-line.

Pinterest

pinterest

i must say it is a great way to "collect" all that inspiration out there. and really, i have been much better at staying off the computer. ahem. really d.

Sunday, February 06, 2011

this weekend

::
:)
::

friends' birthday celebration at pacific park

i can't take february in socal for granted.

::

Friday, February 04, 2011

:::::

friday 17:03

friday 07:09

thanks for indulging me.
different times. same place. through our week.

a taste of spring.

and a great weekend ahead. enjoy!

Thursday, February 03, 2011

Wednesday, February 02, 2011

Tuesday, February 01, 2011