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Jake and Suzanne share our wedding anniversary....and we shared an evening of coffee and sweets.

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Bella notte

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I have the simplest of the simple for you....an Italian dish at its very best, making everyone wonder what all is in it even though a myriad of just a very few ingredients is all it takes. I crave it every so often....especially in the early fall. I even craved it when I was going through morning sickness and nothing else sounded good at ALL. (Man, it HAS to be good.) No formal introductions this time. Just a pure and simple, healthy, delicious entree. So easy, you'll feel guilty afterwards for the little bit of time you spent on it. Cappellini Pomodoro (inspired by my favorite dish at Olive Garden) 2 cloves garlic, minced (or more to taste) 2 pounds plum tomatoes, seeded and diced (or 1 lb. fresh tomatoes, and 1 (28 oz.) can petite diced tomatoes, drained slightly) 1 ounce fresh basil leaves, minced 1/2 t. salt 1/3 cup extra-virgin olive oil 3 ounces Parmesan cheese 12 ounces dry angel hair pasta, cooked 1/4 teaspoon pepper Heat olive oil and add garlic. Cook until garlic turns ...
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OH....my.....word.

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Let me just take a minute to brag on my dear husband . He listened to me, listened to my subtle little wishes for one last kitchen gadget to satisfy my craving for a pseudo-gourmet kitchen. There are many tools that I would never, ever have any use for....in fact, a trip to Williams-Sonoma makes me see many things which would be rendered totally useless in my opinion. Yet there was this one thing....this one thing which has been on my wish list for a long time, as well as my yard sale list (although anyone who'd let this thing for for under $5 would be totally clueless)....a slicing mandoline. Imagine my surprise when I opened my birthday gift yesterday and found this underneath the two layers of white wrapping paper (to cleverly hide the "OXO" logo...he knows me well). I haven't even opened it yet....but supposedly I can even make waffle fries with this thigamajigger. I can't wait to test it out.
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So, today I'm attempting an apple pie for the third time in my culinary life. The first I made in the fall of 1998....Ken and I were dating, and I made a Cooking Light apple pie to take to a church youth group party. It was okay....it's tough to make a reduced-fat crust taste good. I think I used the wrong kind of apples, too. The second pie was one I made last year, about this time. I went all out, making the crust out of REAL shortening (to ensure its flakiness), even though it killed me inside to think of the harm we were doing to our arteries. :) I used Granny Smiths, and I even got all artistic and cut out fluted heart shapes to decorate the top. It was, oh, my, delicious. Thanks to my brother-and-sister-in-law's help, it was gone within 2 hours. Today, I make another Granny Smith version, but I am cheating. I bought a Pillsbury ready crust in the dairy section. It's not that I'm intimidated about making a crust from scratch again, it's just that i...
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