The Best Chocolate Cake Ever
That’s what it was called on the website where I…
We fell in love with this dish. This was my first time cooking orzo, though I’m not sure why…it’s just as easy as any other pasta, and the texture is so fun. I was a little worried when boiling the orzo, because the water seemed to be completely absorbed, and it was difficult to drain, but it still turned out perfectly. We will definitely be making this one again.
So tonight is the Project Runway reunion…I’ll be watching, but what I really want to see is the final fashion shows. I know that there are photos of them already up on the web, but I’m refusing to look at them until after the show next week. I’m interested to see what these guys can do with more time, more money, and more designs.
I finished reading Fork It Over, and now I’m looking for something new to consume. I got a few books from the library, but I think I may actually re-read some of my own books. Possibly more food writing, or my lovely Jean Auel.
Last night I had a dream that I was in the final Harry Potter film. You’ll be interested to know that my version takes place in a large and colorful shopping mall, and Dumbledore comes back to strangle a masked man who he thinks is Voldemort, but who actually turns out to be an impostor. The real Voldemort ends up chasing me throughout the mall, and then I buy a mansion and decide to hire a housekeeper to clean the three luxurious bathrooms. It’s a crazy film, right? Sometimes, I love my dreams.
Orzo with Zucchini, Tomatoes, and Feta
Heat oil in a large pan over medium heat. Add zucchini and cook 7 minutes, stirring frequently. Add garlic, and cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients. Cook 5 minutes or until thoroughly heated. Remove from heat.
Meanwhile, cook pasta in a large pot of salted boiling water for 8 to 10 minutes, until al dente. Drain and add to tomato mixture. Stir in cheeses.
Makes 6 servings.
Adapted from Cooking Light magazine.
Notes: The original recipe called for 16 ounces of orzo, but I used 12 ounces and it turned out well. The original recipe also called for goat cheese instead of feta.