Had I typed up this post on Monday as intended, it would have been full of rants and whines. “How come cars don’t always turn on when we need them to?” I would have asked. “Why do little brothers have to make big mistakes, and will that giant pile of dirty laundry just wash itself already?!” While we’re playing this game, why can’t I live in a world where days expand to fit workloads, and first dates are better than awkward? Rant, rant, rant.
Fortunately, I got all of that out of my system in conversations with friends and family. What I am left with is a deep sense of gratitude. I’m so lucky to have good friends that I can always call on for help (as much as I don’t want to ask). I’m also thankful for parents who empathize rather than chastise. If you must know, here’s what happened: I might have (maybe) ignored my low gas warning light (for a little too long) and run out of gas without knowing it… so when I went to move my car, it wouldn’t budge from its rather unfortunate parking spot. My car got towed while I was on the phone with AAA. May Monday go down in history as the day I spent $200 on a tank of gas.
I also owe a big thank you to you, dear readers. Thank you for coming to my little corner of the web. Your visits and comments never go unappreciated and I am perpetually astonished that you cook this dummy’s recipes. Your encouraging words are all the motivation I need to keep on blogging. Furthermore, your visits and those not-so-cute ads in the sidebar helped me pay for that unexpected expense out of pocket. It’s not much, but making money doing what I love to do is a gift. So thanks for bailing me out, friends! Your support means the world to me.
Now that the car fiasco is behind us, let’s talk about this recipe. It called my name the first time I flipped through Susie Middleton’s The Fresh & Green Table. The words “spicy” and “garlicky” caught my attention, but what really captured it is the cooking method. She quickly infuses olive oil with red pepper flakes and garlic, reserving it to toss with crisp, cooked broccoli at the end. It’s also rather creamy without being loaded with heavy cream since goat cheese melts into a rich sauce when mixed with warm pasta and leftover cooking water. Genius, right?
