Pasta and veggies

Start with the most important thing: a glass of wine. Then gather the ingredients and take a photo. Exhibit A:


Cut up carrots and zucchini and toss with olive oil and salt. Put in the oven at 425° for 20 minutes. Flip 10 minutes in. I obviously forgot this part.

Drink some wine

Slice bread and fill with butter and fresh chopped garlic. Wrap in tin foil. Put in oven for 15 minutes.

Drink more wine.

Boil water in a pan and add pasta. Boil until you believe it is al dente. Al dente, translates into English as, “when you think it is done.”


In a sauce pan, heat olive oil over medium heat and add garlic and onion. Before they brown too much, add the chopped up tomatoes. Chop up the pepper and throw that in. Finely chop the oregano. Add the oregano with salt and pepper. Before done, add the chopped basil.

Time for wine!

While that is cooking, crush your broken raspberries with vanilla-fig, balsamic vinegar and a bit of oil and spread liberally on a tiny head of lettuce. Top with the raspberries that didn’t look so bad.

Another sip of wine!

Strain the pasta, but save some of the liquid and add the pasta to the sauce like @wisequark has told me to do. If the sauce is too dry, add some of the liquid from the pasta.

Or add wine. Nah. Drink!

Grate Parmesan. Take stuff out of the oven, fill plate, take photo and ta da! Dinner is served! See Exhibit B:


Don’t forget to refill your glass of wine!


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