Are you a lark or an owl?
A morning person or a night person?
I had a roommate once who actually had the audacity to get out of bed at the crack of dawn and sing.
In a loud, CHEERY voice.
She gave me a rare insight into comprehending violence. Not that I did any…but I understood how one could.
I saw a bit on television once (therefore, it must be true) that humans, devoid of any external stimulation, would have a natural body rhythm of, roughly, 23 hours. Our days would be just a touch shorter than those of the planet we live on.
Apparently I’m not normal in that respect either.
This morning, while sitting in the kitchen having my solitary dinner at about 1 am, I realized that my days were getting progressively longer.
The girls dogs were giving me the evil eye. It was way past their bedtime and they wanted their final walk so they could hit the doggie sack.
I was wondering if I could stay alert long enough to do a few more tasks.
I have always been a night person; mon mari a morning person.
Over the years we have reached a nice balance:
I keep him up late enough that he no longer gets up with the birds (Stupid birds….who decided they should be the arbiter of our rising habits?)
He gets me up early enough that I know longer am starting new projects at midnight.
In the 2 weeks that I’ve been on my own…. We’ll lets just say that my true nature has reasserted itself.
I rather suspect that his will have also.
I’m a ‘Jolt Cola and Peanut M&M’s at 3 in the morning in front of the computer’ type.
He’s a ‘Bran flakes and orange juice at dawn watching the news’ type.
Could be interesting….. Poor dogs!
The one thing that we agreed to early on was the banishment of Velveeta from our lives forever.
Chevre (goat cheese) took a bit longer to insert itself as a pantry staple, but it now has a secure place in the fridge.
If you want a super creamy cheese that melts like a dream…. Choose the real thing!
And then bake it, put it on some pasta, poor a glass of wine and contemplate the universe.
Because I’m in a generous mood this morning, I decided to spread the joy. Mac & Cheese? Never again!
For more pasta wonders check out Ruth’s Presto Pasta Nights, at Once Upon a Feast. Round-up is every Friday.
Breading the cheese keeps it together while it melts. The goat cheese normally comes log-shaped (long, round), and wrapped in paper. It will have a thin rind that is an edible part of the cheese. You could substitute another, semi-soft cheese such as Brie or Camembert.
Pasta Salad with Warm Chevre
4 – 5oz (140gr) goat cheese
3 shallots, medium – large
3oz (100gr) Prosciutto, thinly sliced
4oz (120gr) cherry or grape tomatoes
3 tbs dried bread crumbs
3 tbs olive oil
1 1/2 tbs white Balsamic vinegar
4oz (125gr) spaghetti
Cook pasta according to package directions. Drain and toss with 1 tbs olive oil.
Peel and roughly chop shallot. Cut Prosciutto into bite-size slices. Cut tomatoes in half. Heat 2 tbs olive oil in medium nonstick skillet. Add shallots and sauté until starting to brown, about 15 minutes. Add Prosciutto, and sauté 2 – 3 minutes longer. Add cherry tomatoes and heat through. Add vinegar and pasta, and stir/toss to combine. Remove from heat.
Slice cheese into 4 – 6 rounds. Each round should be between 1/3 and 1/2 inch thick (about 1cm). Put bread crumbs on a plate. Roll the edges of the cheese in the crumbs, then dip both sides, so it’s completely coated. Place on a baking sheet. Bake, 400F (200C) for 3 – 4 minutes, just until you see the tops sink slightly or cheese ooze slightly. If it hasn’t happened after 4 minutes, take them out anyway – they’re ready.
To serve: Divide pasta between 2 plates. Top with rounds of cheese and serve immediately.
In case you had any doubts… I am an owl.
Cool note of the day: I saw a gorgeous fox yesterday while taking the girls for their afternoon walk… about 10pm. Maybe he’s the one that ate my snake….