One of Those Days

November 4, 2009

We started out in the early morning voting as a family, complete with Austin pulling the lever back halfway too soon, leaving Ken to wonder if his votes were even counted at all.

We are ending the day watching Addison for signs of appendicitis. (She has a confirmed ear infection, sore throat and respiratory distress. Hello nebulizer!)

Never a dull moment in this house! I really need a night where I can just put the kids to bed and watch bad TV. Not gonna happen.

Presto Pasta Salad

ig1a08_pesto_peas_medThis weekend we went to a spooktacular Halloween party at a friend’s home, and they served a Pesto Pasta Salad that was delish. Even Austin enjoyed a plateful. Whereas many pasta salads are dry or way too oily, this one is tasty with just enough heft to it. So I got the recipe (my friend Nikki adapted it from the Barefoot Contessa) and of course, I had to share it with all of you. Enjoy!

Ingredients

  • 1 and 1/2 pounds fusilli pasta
  • 1/4 cup olive oil
  • 1 1/2 cups pesto, packaged or see recipe below
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups good mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen peas, defrosted
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Directions

Cook the fusilli in a large pot of boiling salted water for 10 to 12 minutes until pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Yield: 4 cups

Stella Slums It

I gave yougp707147-00qlv01 all the heads up a few weeks ago that Stella McCartney was designing a collection for babyGap. And now it’s here! Check it out at gap.com. I wasn’t so into the stuff for boys — there’s a cool puffer jacket, but for $88 I’ll pass. The girls stuff is cuter (big surprise). And of course, it’s going fast! I got Addison a few things at 6am this morning, including a hot pink anorak that is now sold out. I also got her this cute corduroy flutter top (pictured) and a turtleneck. There was a dress that I liked but it was silk and the kiss of death for me on kids clothes are the words “Dry Clean Only.” I think the pricepoints are ok — they won’t let you use the 10% off Tuesday discount, but if you have credit card rewards, you can apply those. Overall, I give the collaboration a B+. Some stuff I wish they had in my size!

Wonderful Day in the Neighborhood

When we went to vote this am, on 18th Street between 7th and 8th, right by Barneys Coop, Westville Chelsea is opening late fall. Score! Westville West on Bleecker is a cute little place that serves up delicious food, all with a market menu that serves up only what’s fresh. We are just out of their delivery zone, but this new Chelsea location is perfectly located. it’s great because it’s another nearby kid-friendly spot. Between this and the soon to open Grey Dog Chelsea on 16th Street, I’ll never move!

Etc.

As I mentioned, it has been one of those days…maybe I should just go to bed and cut my losses. Hope your Tuesday was much, much better!

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