But I do want to share that I love writing this blog. It forces me (in a good way) to think about my day and decide what I want to share with all of you. And that process helps me remember how fortunate I am to have this opportunity. And what is the best part? The comments and feedback that you, my f/f/r/s/f's (friends, family, readers, subscribers and followers as defined in one of those previous 99 posts) give me here on the blog, on Facebook & Pinterest, and in emails that are very supportive and encouraging. Better yet, your joy in reading what I am writing brings me great pleasure and it makes me very happy! So THANK YOU!
In honor of keeping things focused on 100, I offer you:
100% Simple Pasta
You will need...
(I don't have measurements for everything here, this was a little bit of this little bit of that recipe, so base your amounts on your own pallet. The measurements I do list are guesses.)
Garlic (I used minced garlic in a jar but you can use cloves)
Anchovy paste, one squeeze of tube
1/2 cup chopped green olives with pimento (I had to use black olives because when I opened the jar of green olives the cap didn't pop and you know that means DANGER! Mountain Man said, "oh, they are OK, I'll try a couple and see what happens. We won't throw the jar away until tomorrow." "OK, you do that", I said...so far so good. But back to green vs. black, I believe the green would perfect this dish, of course I don't know that because this was a pasta dish made on the fly, but the green olive flavors would compliment the capers and anchovy, so if you try this and you like big flavor, go with the green!)
1/8 cup chopped capers
1 can of diced tomatoes (this is not a guess)
1 cup White wine
Melange du Sorcier (you can use dried red pepper flakes and any other heat-up-your-food type of spice)
salt & pepper
fresh grated Asiago cheese
1/2 pound of whole grain angel hair pasta (meatless meal so this give you some substance)
This meal is made simplest if you prep all your ingredients first, so all you have to do is put everything together. At this stage I already have the pot of water with a bit of oil and salt warming and getting ready for the pasta to cook.
Thanks for reading my blog (this is post # 100:) ), you are the best f/f/r/s/f's, see you tomorrow,