My weekend's hard work consisted of floating in a lake with five of my bestbests and one very brave bestbest's boyfriend, singlehandedly keeping Budweiser in business (ugh). This was not just any floating, mind you. It was diaper floating, to be exact. Don't know what it is?
Think of this:
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| Photo Credit |
Put your legs through the holes....and ta-da! Starting to picture it now?
Luckily, you are spared from the actual photos of our diaper floating (though I hear a certain lady in Tuscaloosa has her hands on a few!). It's probably for the best.
Between our hilarious jokes (we ARE funny--am I right, ladies?), awesome dance moves (yet another thing that we, sadly, have image proof of), and good-looking hairstyles (no showering makes for some fiiiiiine looking ladies), adding in diaper floats would be too much for any sensible person to handle.
When I came home, I needed a solid 24-hour time period to recoup. But then, it was time for cooking! Lindsey and I are now on our way to becoming home kitchen pros, and this was the recipe du jour! Smitten Kitchen raved about this recipe - Lindsey and I were skeptical at first, but with a little extra acidity from the lemons and the addition of the feta, this turned into a delicious meal! All my leftovers are already gone, and I'm excited for our next project!
And for getting Zoe a new costume to wear, much like this one...
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| Photo from Party City |
Our pasta!
Pasta with Cauliflower, Walnuts and Feta
Recipe Adapted from Smitten Kitchen
1 heads cauliflower, cut into florets
1 medium onion, diced
4 cloves garlic, minced
1 pound whole-wheat pasta
Extra-virgin olive oil
Salt and pepper
1 pinch red pepper flakes
White (or red) wine vinegar
1 lemon
1/2 cup toasted walnuts
4 ounces feta cheese
Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Put the pasta on to cook.
Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add a few drops of vinegar and the juice from the lemon, as well as the toasted walnuts. Taste and correct the seasoning. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.
Recipe Adapted from Smitten Kitchen
1 heads cauliflower, cut into florets
1 medium onion, diced
4 cloves garlic, minced
1 pound whole-wheat pasta
Extra-virgin olive oil
Salt and pepper
1 pinch red pepper flakes
White (or red) wine vinegar
1 lemon
1/2 cup toasted walnuts
4 ounces feta cheese
Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Put the pasta on to cook.
Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add a few drops of vinegar and the juice from the lemon, as well as the toasted walnuts. Taste and correct the seasoning. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.
delicious! and Zoe will look great as a dinosaur!
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