Mid-week and we FINALLY have had a day with the teensiest bit of sunshine peeking through. The day started with pouring rain and ended at least moderately dry. I’m sure other East Coasters are tired of the wet, muggy weather we’ve been having lately … two week straight now. I’m ready for some sunshine!

I sent my Mom the link from Everything Rachael Ray last week where she got a little shout-out. Her reply? “After cooking for 36+ years, Rachael Ray is terrific because the faster I can get the cooking done, the happier I am.” How cute is she?! If that’s not a ringing endorsement, I don’t know what is.

Speaking of Rachael Ray, my parents came over for dinner tonight and I made her Aglio e Olio Pasta. She penned a recent piece in Glamour magazine, which you can read about here. I’ve made this dish before — I think the last time was as part of the Feast of Seven Fishes that we do for Christmas Eve, in ‘04. It’s a fantastic go-to dish to have in your repertoire, especially since you likely have all the ingredients on hand already. For starters, I made another tried-and-true, Pancetta Crisps with Goat Cheese and Pears — mmm, I love this stuff a little more every time I eat it.

I was doing some research on Amazon the other day and stumbled upon a little tidbit you may be interested in. Ina Garten (otherwise known as the Barefoot Contessa) has a new cookbook coming out this Fall … Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again. Her last cookbook, Barefoot in Paris: Easy French Food You Can Make at Home, came out nearly two years ago, so it was definitely time for a follow-up.

Alright, I’ll leave you with links to some other short articles I wrote recently. You can read about Travels of the Rich and Famous and learn how to Pack Like a Pro. And then go find out what your next home needs. Until tomorrow…

A year ago today … leftovers, duds and more.

Aglio e Olio
Ingredients:
1 lb. spaghetti
½ cup extra-virgin olive oil
10-12 Italian anchovy fillets in oil
1 tsp. crushed red pepper flakes
6-8 garlic cloves, finely chopped
Handful of flat-leaf parsley, chopped
Salt and black pepper

In salted water, boil pasta until al dente. Heat olive oil in a large, deep skillet over low heat. Add anchovies, crushed red pepper and garlic to oil. Use a wooden spoon to help mash anchovies; eventually they will melt into the oil. Cook 7 to 8 minutes more, stirring occasionally.

When pasta is just about done, add a ladle of starchy cooking water to the oil mixture. Drain pasta and add to the skillet. Mix in the parsley, and toss the spaghetti vigorously to coat evenly with the garlic-and-anchovy oil. Season the pasta with salt and pepper to taste. Serves 4.