Buongiorno/Memorial Day Weekend

After a few weeks of some personal conflict, I've decided to become more self-indulgent than I already was. I was first drawn to the "blogosphere" after taking a trip to L.A. for a wedding. There I met E's cousin in-law who blogs and in her spare time is in her 2nd or 3rd year of residency. The way I figure it, if she has the time to do some awesome blogging then so do I! My blog will focus on my families recipes, some of my friends recipes, and some recipes from a huge stash of Bon Appetit & La Cucina Italiana (thanks to S). It will also focus on recipes for 2 or slightly larger and I will also strive to make all ingredients available for everyone..(this reminds me of last year, when President OBAMA couldn't find any arugula in Iowa). I by no means am a "Master Chef!" I just enjoy the art of cooking and am looking forward to sharing my thoughts and recipes! Enjoy!!
P.S. My grammar and spelling are horrible so I hope I don't offend!



This Memorial Day weekend we were invited to W & C's BBQ in Sacramento and asked to bring a specialty side dish. It took me .5 seconds to decide what it will be. My pasta salad is a classic, somewhat healthy, super easy dish that goes well with camping, BBQ's, and great weather!

I remember making this recipe with my amazing mother in high school during warm long weekends, birthdays, & summers. Although my mother is a big time baker, I like to stick to the good stuff... CARBS!! On a side note: I never get complaints from E since he bikes 15 miles round trip to work. My mother likes to stay with the core ingredients of the salad, while I've veered off and have experienced different things to add. Either way, I hope you enjoy!

Summer Pasta Salad
recipe adapted from my mother

Time: 30 minutes; minus the chill time
Serves: 6 or more (as a side dish)

-1 package of rotini or bow tie pasta
(I like colored, it looks more appetizing!)
-one red & green bell pepper, chopped
- one red onion, chopped
- one can of olives, quartered lengthwise
- small jar of marinated artichoke hearts, quartered*
-handful of cherry tomatoes, halved*
- parmesan cheese*
-one packet of "Good Seasons" Italian Dressing, (water, vinegar, & E.V.O.O.), or whatever italian dressing you like
-garlic powder
-sea salt & fresh ground pepper
-italian seasoning

* an ingredient added by Amber


Cook noodles according to directions. While the water is boiling, coarsely chop peppers, onion, olives, & tomatoes.

Drain pasta, and let noodles cool (about 5 minutes), add noodles, peppers, onion, olives, & tomatoes to a large container. Add italian dressing to mixture. Place lid on container and shake it up!! (My favorite part!) Then add artichokes and sprinkle with cheese and seasonings.

It's always better if you let it chill overnight but it's great if you're in a rush as well.


Next up, 'Tis the season... for avocado's that is!