New school, new city, same old increasingly broke gourmande.
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.