Posted in Pastries, Pics

Delicious: TPC

This week’s Tuesday Photo Challenge from Dutch Goes the Photo is “delicious.” As a trained pastry chef, I really wanted to bake up something special and photograph it. But as a PhD student and adjunct professor who is starting term next week, I knew that was a bad plan.

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So I decided to incorporate this challenge into my dinner run.

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I don’t often go to Eataly–and I’ve never been to the downtown one–so I thought I’d treat myself on my last weekend of freedom and get dinner there. Continue reading “Delicious: TPC”

Posted in Pastries

Pasta Three Ways, or Cooking for One

I’ve been living at home so I’m used to cooking for three (often with a bit left over)–and I’ve always baked for an army. I’m going through a bit of an adjustment period cooking for just me.

For example, Friday night I decided to make myself pasta and homemade sauce (pictured above). I only used a small can of diced tomatoes, a bit of tomato paste, some sauteed mushrooms, and some olive oil to make the sauce. But I really wanted it to be light on the pasta, mainly just chunks of tomato, mushrooms, and olive oil, none of this heavy red sauce that I could have just gotten out of a jar. So to get the ratio of sauce to pasta right I decided to make a whole box of pasta. Apparently the fact that a whole box was easily enough for three  with seconds or leftovers for one slipped my mind. I should have just used half a box and half the sauce and frozen the left over sauce.

Hindsight is 20/20 as they say. So I was left with enough pasta to feed a family of 3-4 for just me. I’m on a budget so I didn’t want to wind up tossing the leftovers. On the other hand, I didn’t want to eat the same thing for three (admittedly large and satisfying) meals in a row.

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The first night: shrimp and pine nuts

Continue reading “Pasta Three Ways, or Cooking for One”