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School of Hard Knocks? Didn't graduate, don't want to attend.
We learn from our mistakes. Can't I learn from other people's?
Adversity makes us stronger. I don't feel weak.
Life is hard! Why? Does it have to be? Why can't it be easy?
I've never been a big believer in learning things the hard way. That's why we have books, isn't it? So we can lie in a nice hammock under a big shade tree, sip lemonade, and learn stuff?
Why do things the hard way if the easy way works? Occasionally my anal-retentive, perfectionist self rears it's ugly head but I'm usually able to knock it back into place.
Hem coming down? Clear tape will work until I have a chance to sew…or the garment wears out, whichever comes first or second.
Seam coming undone? Staples, until…see above.
Hole over the big toe in my sock? Put sock on other foot.
House need cleaning? Put up sign "Don't touch my dust: it's exactly where I want it".
Summer cooking, by definition, (mine) is easy.
We want to be sitting on the terrace sipping chilled rosados, not slaving in a hot kitchen.
What could be easier than a simple Fresh Tomato Sauce? Number of ingredients: one. I like that! My kind of summer cooking.
My submission this week to Presto Pasta Night, founded and hosted by Ruth, of Once Upon a Feast, is:
1 cup dried pasta, farfalle
2 – 3 fresh garden tomatoes
2 – 3 tbs fresh basil, large leaves torn or snipped
Cook pasta according to package directions. Drain and rinse briefly with cold water. Shake well to get rid of as much water as possible. Cut the tomatoes in half. Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard, be careful not to grate your hand. Repeat with as many halves as you think you want/need. You end up with fresh tomato sauce with no skin…and no cooking. Depending on size of
tomatoes you will want to do 2 or 3. Toss with cooked, cooled pasta, basil and serve. If they're not garden ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil…but that defeats the idea, doesn't it?
If you really want to put some effort into this dish you could add a few shavings of Parmesan.
This is a versatile, little 'sauce': I've added it to sautéed eggplant (aubergine), tossed it with roasted green beans, drizzled it over mozzarella slices, brushed it on bruschetta, added a bit to cold soups….
Be sure to stop by Once Upon a Feast for Ruth's complete recap of the wonderful world of pasta on Friday.
Now, I hear a hammock calling me….. I'm going to go learn something!