Lisa is so enjoying her copy of Gwyneth Paltrow's new cookbook, It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
There was a little bit of chopping, prepping, slicing and rinsing involved.And possibly a small bank loan.
Rinsed and fried capers. Sliced garlic cloves. Anchovy fillets. Red chili flakes. Kalamata olives. Oil-packed tuna. Lemon juice. Parsley. The teeny jar of tuna (packed in Costa Rica) set me back $7... and don't forget... I made a half-portion of the recipe.
And I would bet Gwennie has live-in help because this recipe made a huge splattering greasy mess on my stove top (and floor... and cookbook... and apron).
But what's not to like about the ingredients in this recipe - whether you opt for brown rice pasta (don't) or not? The flavors meld together into a super-savory wonderful Putanesca-without-the-tomatoes mélange of sophisticated simplicity. Fried capers? Genius.One catch? SUPER SALTY! Wowser. I soaked/drained the capers three times, rinsed the olives, squeezed the anchovies, yet even DT complained about the salt.
At least, to accompany, we had the first Caprese Salad of the summer season - organic vine ripened tomatoes are finally showing up in Oregon! (From California, but, still.)Something else is growing down in California. The C.B.E.!
Guess I am going to have to re-cast the initials to read Cutest BOY Ever. Nearly 23 months, it's hard to call Leo a baby anymore. His favorite thing now is to grab a mobile phone and ask to facetime/video chat with his grandparents - Lenny's folks or us. Leo still asks me to sing to him.These requests are surely short-lived.
Until my next update, I remain, your salty correspondent.