October 21, 2007

Comfort, all around

After a couple of months of much weekend travel and general hecticness, this weekend was a welcome change. We only spent one night away from home, and it was in San Francisco, attending the wedding of a family friend where we had a blast hanging out in a mansion and eating miniature food with brother, sister, and mom and D. The after party was a bit over the top, and even though we were quite the sticks-in-the-mud by comparison and left at 2 AM, this morning was still slow and difficult. Thank goodness for the healing power of Crèpes-a-Go-Go (mmm...nutella strawberry crèpe...).

The next several weekends promise to be even more mellow. In fact, starting tonight, we have twenty-seven nights in a row where we'll be sleeping at home, in our own bed, together.

This means I have time for some comforting lifestyle changes. I'll be doing more shopping for fresh ingredients since I'll have time to use them, there will be more cooking and less eating out, and, after my treadmill arrives (next Saturday! Woo Hoo!), I won't miss any more training runs on my marathon training schedule due to weather and work, which should decrease my stress levels even more. Also, I'm holding out hope that the list of home chores may actually see more things scratched off than added for the first time in a long time.

In celebration of the coming calm, I present tonight's very comforting dinner. Per the norm as of late, there was not enough fresh food available in the house to construct a proper meal from scratch. So, here is the latest in my "use whatever's in the pantry and freezer soup" series. It was surprisingly filling, healthy, and delicious.


-1/2 box farfalline (any small pasta will do)
-2 cans condensed tomato soup
-1 small bag frozen chopped broccoli
-italian spices
-chili garlic paste
-hard cheese for grating
-extra virgin olive oil

1. bring approximately 4 cups water to a boil. Add the pasta and boil with a drizzling of olive oil over the top of the water until the pasta is almost al dente.
2. Add both cans of condensed soup to the water and pasta and bring to a simmer.
3. Add spices and chili garlic paste to taste.
4. Add broccolli and remove from heat. Stir for 5 minutes until brocolli is bright green.
5. Ladle into bowls and serve with grated cheese over the top.

Mmmmm...warm, hearty, and healthy. Enjoy!

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