I had a recipe for olive angel hair bookmarked in Isa Does It, and I thought I had all of the ingredients, but the recipe called for Brussels sprouts and walnuts, and I had neither. But I decided to make a play on that recipe anyway and it was one of the best pasta dishes I've ever made. I just sauteed some minced garlic with sliced Kalamata and green olives and crushed red pepper and then tossed it with cooked gluten free thin spaghetti, and added fresh parsley and lemon juice. The smell of the garlic and olives cooking together seriously made my mouth water. This is one of those super simple meals that feels really fancy.
I think I mentioned it before, but if you or anyone you know is gluten free, Ronzoni makes a really great gluten free pasta that is really tasty and also affordable. And they make all different shapes which sometimes is hard to find with gluten free pasta. The texture and taste are really good too.
I am so excited. I made some garlic herb cashew cheese yesterday. Here it is in it's little cheesecloth before I wrapped it up to set. I'm going for a Treeline kind of soft cashew cheese. I'll be unwrapping it later today, and if it turns out like I plan, I'll post the recipe tomorrow. I actually wrote down the ingredients I used! I know it tastes delicious, I just hope it's the texture I want after resting and setting up overnight. I really love the Treeline cashew cheeses, but they're so insanely expensive I can only afford them when they're on a WooHoo sale, which is very rare.
Here is a slightly fuzzy picture of beautiful Etta's face. She is by far the most difficult of all my fur babies to photograph. She moves around, and as soon as she sees me with the camera she'll move, even if she's in a deep sleep. She takes after me, very camera shy.