Friday, July 23, 2010

Brevity: the soul of nutriment

I made caprese pasta, giving it balsamic flavor by steeping caramelized onions in balsamic vinegar. I stirred up the pasta and onions, spinach, tomatoes, herbs, and spices, then topped it with mozzarella and baked it in a 475-degree oven for 15 minutes. It was a satisfying dinner for a rainy day. I didn't bother to photograph it.

Now, back to writing tossups for that pesky tournament tomorrow.

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