Holy Comments, Batman!
Wow—you guys rocked that discussion! Fifty-two comments is definitely a new record high…which is hilarious, because some bloggers get more than that about their daily bowl of oatmeal, but whatever… 🙂
I really enjoyed reading each of your comments, and thought that everyone made excellent points. I wish I could show your comments to my students…but I don’t want them to know that I have a blog! Lol.
Sorry for the lack of a lunch post today, but A.) my lunch was boring, and B.) I didn’t want to mess up the great flow of discussion y’all were having in the current post!
Today has been SO ugly outside—the house has just been shaking and quaking with winds of over 45 mph! The snow that still hadn’t melted has been drifting around in the winds, and new snow has fallen too. I am SO ready for spring…and next year, I’m going to kill that stupid little groundhog if he predicts six more weeks of winter!
I worked in bed all morning, writing and grading. Around 11, I grabbed a Kind bar from my stash. I wasn’t too crazy about the previous Kind bar I tried a while back, but the one I had today was AWESOME! It was macadamia nut and apricot, and it was really soft!
It held me over until about 1, when I finally sat down for a quick lunch:
Amy’s Brown Rice and Vegetable Bowl. I think this might be my favorite of all the Amy’s microwave meals. It never lets me down!
This afternoon was…well, lazy! I lounged around in bed, reading and napping on and off for THREE hours, until I finally got out of bed to do a little laundry. What a lazy bones! I won’t be surprised if I have trouble getting to sleep tonight, after my afternoon of lounging.
At four, I got on the treadmill for what started as a walk but ended up as a walk/run. I ended up doing 5 miles in about an hour, with a steady back-and-forth between walking and running.
For dinner tonight, pasta was on the menu! This recipe turned out really well. I’m happy to share it with y’all!
Artichoke and Walnut Fettuccini With Toasted Breadcrumbs
1 10 oz. jar of artichoke hearts, drained
1/4 cup walnuts
1 cup loosely packed parsley
1 tbsp. lemon zest
salt and pepper to taste
1/4 cup olive oil
1/4 cup breadcrumbs
Fettuccini, or pasta of your choice
Bring a pot of water to boil for cooking the pasta. When water boils, add and cook pasta.
In a food processor, combine artichokes, walnuts, parsley, lemon zest, and salt and pepper. Pulse 2 to 3 times for a chunky consistency, or 5-6 times for a smoother consistency.
In a small pan, heat olive oil for 2-3 minutes. Add breadcrumbs and stir rapidly until breadcrumbs have absorbed the oil and toasted. This happens very quickly; the breadcrumbs only need cook for about 30 seconds to a minute, or they will burn.
Drain pasta, reserving a cup of the pasta water. Combine the fettuccini with the breadcrumbs, adding a bit of the pasta water if the breadcrumbs are too dry.
Top pasta with artichoke mixture and serve!
We enjoyed our pasta with huge, spiralized salads! I’m telling you, if you aren’t a salad person, buy a spiralizer and see if it changes your mind!
Playing with food…
Hope your Friday night is going well! See you tomorrow, kiddos!