one-pan pasta possibilities are endless

Tom doesn't get my fascination with things that cook in one pot. It is a serious love and I have already talked about it once in the course of my magazine challenge and it is coming up again. I am over the moon about this new recipe and have planned a bunch of variations already. It has revolutionized weeknight pasta for me.

This recipe is coming to you from the June issue of Martha Stewart. The most important thing you need for this recipe is a large straight-sided skillet. You want high straight sides that will hold the water you will need to add. I doubt this would work in a pot because the water wouldn't evaporate at the same rate. The only prep that takes much time is slicing the onion and garlic. Dinner is on the table 10 minutes from when the water boils.

For a such a simple recipe it creates a pasta dish with amazing flavor and a creamy sauce.

Add 12 ounces of pasta to a pan. I don't know where the Martha Stewart people buy their pasta but most stores sell pasta in 16 ounces. So if you find yourself in this predicament just divide the pasta into 4 equal parts and use 3 parts.

Add one onion thinly sliced and 4 cloves of garlic thinly sliced

Add 12 ounces of cherry tomatoes. If your tomatoes are larger you could cut them in half before putting them in the pan.

Add 1/2 teaspoon of red pepper flasks, basil, 2 Tablespoons of olive oil, 2 teaspoons of salt. I added extra red pepper flakes because we like it spicier.

Add 4 1/2 cups of water and turn heat on high.

Once the water boils toss pasta with tongs and keep a close eye on the pan until pasta is al dente and water has nearly evaporated, about 9 minutes.

Serve with grated cheese, basil for garnish and enjoy.

You can find the official recipe, a video and some other reviews on the Martha Stewart site.

Want to change this up a little here are some of the ideas I came up with that I plan on trying.

• Make recipe above don't add red pepper flakes, add more basil and serve with fresh mozzarella balls for a caprese pasta
• Use only 6 oz of tomatoes and add 6 oz cubed zucchini 
• 3 or 4 minutes before pasta is done add some shrimp
• Add a can of tuna at the end for some added protein
• Add peas and garnish with crispy bacon or pancetta

The possibilities are really endless and they would all be done in 20 minutes start to finish. If you think of any other please share them in the comments.

If you love one-pot meals as much as I do check out this link for a few more recipes you might love.  

the reunion I wish would happen

My twenty year high school reunion was apparently tonight. I wasn't completely aware it was going on until this afternoon. Partially because I live thousands of miles away from my high school but mostly because high school isn't something I remember fondly. When I think about it now it wasn't really horrible and it wasn't really great. When I think back to the other things that happened twenty years ago it was a very big summer in my life though and one I would love to reminisce about.
My friends during high school were my friends from church. I was very active in our youth group and with the regional or diocesan youth organization. I grew up Episcopalian, which is similar to catholic minus the vatican, for those that aren't familiar. The year I graduated from high school there was a national youth event being held in Massachusetts at the University of Massachusetts. Our diocese sent a group and the Northern Indiana diocese sent a group. We piled onto a bus and drove across the country. It was one of the best weeks. I made new friends, had a summer crush, and learned to clap.
My summer crush was the guy a lot of girls on the bus wanted to hang out with. When I was the one he wanted to hangout with I was blown away. At that point I had never felt so cool. He taught me to clap by watching other people and picking up the beat. I am horrible at all things music and still struggle to find the beat. I usually clap on the off-beat to this day but, I think of that summer almost every time I try to clap to a song.
Both of those things were cool but it was the people I met that changed my life. I kept in touch with many of  them over our freshman years at college, was a camp counselor with them the following summer and continued going to events for a few years in college. It was a lot of years before a group of people understood me the way they did. We eventually drifted apart for various reasons none of them involving animosity and if there was a 20 year reunion for that group I would fly thousands of miles just to see what they are up to and how they have been. It would be a very different reunion. We would need a guitar or two and someone would need to bring the overhead projector so we would know the lyrics. Do they still do it that way or is there an app for church camp songs now? Wish I still had my cassette tape of the music from that event even though I wouldn't be able to play it.

If you are reading this and were at the 1993 Episcopal Youth Event at the University of Massachusetts pass it along tell them I said hi and I hope they are doing well. If anyone wants to plan a reunion count me in!

And friends are friends forever
If the Lord's the Lord of them
And a friend will not say never
'Cause the welcome will not end
Though it's hard to let you go
In the Father's hands we know
That a lifetime's not too long to live as friends.
....
But we'll keep you close as always
It won't even seem you've gone
'Cause our hearts in big and small ways
Will keep the love that keeps us strong

From Friends by Michael W. Smith

creamy leek and bacon pasta

For years I never knew what a leek was or what to do with it. Then I got a CSA box and made the mistake of signing up in the winter. CSA stands for community supported agriculture and some farms bring in money by selling subscriptions to their farms. If you subscribe then every week you pick up your box of veggies and maybe eggs.  It is a fun way to get fresh produce, support small farms and it makes you get really creative with what you cook. Like I said, I signed up in the winter. Now in California we are lucky enough to have fresh produce growing year round. Problem is not a lot grows in the colder, rainy months. I had to find lots of recipes to use greens, spinach and leeks so they didn't go to waste. Turned out leeks are delicious and probably overlooked by many at the grocery store. Because of how leeks grow you will need to clean them thoroughly to get rid of the dirt in between the layers. If you want to give them a try here is a great recipe you can make quickly any time of year.

Leeks and pancetta

I used already diced pancetta to cut down my prep time

saute in a pan 

add cream and toss with pasta

There is a little more too it than that but honestly not much. It is really a quick pasta and can be ready in 30 minutes. If you love pasta carbonara but don't like the raw egg that recipe calls for try this a replacement. The leeks provide a nice sweetness. This meal is part of my magazine challenge and you can find the full recipe at Bon Appetit. This was in a great issue that was full of pasta recipes. Creamy Pasta with Leeks and Bacon from Bon Appetit February 2013.

guest post: How to Clean a Refrigerator and Keep it Clean

photo courtesy of petras gagilas

Few kitchen appliances play as important a role as the refrigerator. The fridge not only serves as a space to store food and cooking supplies, but it also keeps these things fresh and sanitary. So the cleanliness of the fridge should be a key consideration for all of us. So let’s jump right in with five easy steps for cleaning that fridge, and then we’ll also take a look at some important tips for keeping it clean and fresh for weeks to come.

1. Remove Everything from the Fridge

The first step in cleaning the fridge is to toss out all the spoiled and expired foods into the trash bin. Keep the good stuff on the counter or in a cooler while you clean the refrigerator. Watch out for messy drippings from leaky jars, old meats and produce.

2. Remove and Wash Bins and Door Railings

The meat and veggie bins come out next. Put them in the sink, along with the detachable railing pieces and egg/butter bin door. Wash all plastic pieces with hot, soapy water and leave them in the dish rack to dry while you work on the refrigerator's interior.

3. Clean Shelves and Interior

Start at the top and work your way down.

First clean the ceiling, sides and back wall with a hot soapy rag or sponge. If you prefer, you can use a mild multi-surface spray cleaner. Just don't use one that will leave a strong residue all over the place. Remember, you're food is going in here!

Then do the shelves and work your way down to the bins and floor.

The glass shelves will still be very cold, so don't use hot water on them, because the rapid temperature change could cause them to crack. Instead, use a room-temperature wet washrag for the initial cleaning and follow up with a gentle multi-purpose spray or a mixture of vinegar and water or baking soda and water. Again, don't use hot water on cold glass fixtures.

Lastly, clean the door interior.

You can also clean the rubber seal around the door, but be sure to apply a layer of petroleum jelly all the way around it when you're done. This will ensure an airtight seal and keep your refrigerator from leaking cold air and wasting electricity.

4. Return Bins and Railing

Now that the interior pieces are all dry, it's time to return them. Be careful not to force the drawers/bins into place in a haphazard manner, as a slight misalignment could damage them. Just patiently line them up and slide them in. 

5. Return the Food

Last of all, return the food. Take this opportunity to make a mental list of your inventory. There are probably some jars of jelly and various sauces that you completely forgot you had. If there are foods that are near their expiration or containers that are nearly empty, place them towards the front where you'll see them and use them up.

As you return the items, you may also need to quickly wipe them down with a kitchen towel to remove condensation.

And remember these other tips for keeping the fridge fresh and sanitary going forward:

Occasionally remove and clean one drawer or shelf - maybe on a semi-weekly basis.
Keep baking soda or coffee grinds in the fridge to absorb moisture and odors.
Don't leave open containers (like open soda cans or cups of juice) in the shelves, since they can get bumped or knocked over easily.
And eat those leftovers!


About the Author: Doug Harris is a home improvement blogger, repair man, and strong supporter of having a good home warranty. He’s been fixing things since he was 6 years old and is a passionate DIY advocate. Be sure to connect with him over at Google+ and on his blog DIY Home Repair & Maintenance for more tips on improving and renovating your home.

blog reader update

Well we are quickly approaching July 1st. (insert your favorite surprised statement about how fast the year is going).  This means that google reader will finally come to pass. Months ago when this was announced I wrote two posts about some of the options available for blog following that will be available after July 1st. The first was on Bloglovin' and the second on Feedly.  By the end of the Feedly post it seemed like they would be the winners but I gave them both a try and waited to see which would show it's self as the winner.

My winner is Feedly. I love the ways I can customize the layout and that they are so active in making adjustments. There Ipad and phone apps are much better than the bloglovin' and that was a huge selling point for me.

To be fair I just clicked over to bloglovin' after a month of not being there just to check it out and see if they had some improvements that might change my mind. Surprisingly I have no unread posts which is difficult to believe because I know I haven't read them there. So Feedly it is.

My blog is on bloglovin' so if you would like to follow along you can do that here:

I would be happy to have you follow along on whatever site works for you. If you haven't tried feedly I really do highly reccommend it. They have a great system that lets you tag posts and organize them by topic so if a bunch of blogs are writing on one topic of interest you can put them in one place to look at later. It is kind of like a pinterest feature of feedly. If you are on feedly and want to follow me you can do that by clicking here:

Not really a reader fan and just want to follow along on some of my posts or my pictures you can do all of that here or get the links in the sidebar: 

Facebook gets some updates but not nearly as much as I would like so I will keep working on that.

Instagram is my favorite and will keep you updated and give you sneak peeks on what I am doing. If you haven't seen me write a post in a while you can certainly find me on instagram

Twitter is quickly becoming my most used. Most of my instagram goes there as do my facebook posts and all of my blog posts. So if you only want to follow in one place and you love twitter you can hit me up here: @witwisdomfood

If you understand google plus and want to follow me there go for it but honestly I just don't get it yet and don't have a ton of time to figure it out.

You can also find me on hometalk and pinterest if you just want some inspiration.

where are you from?

When people ask where are you from do you give them the exact town or give a more general answer and see if they have more questions after that? I almost always answer vaguely. 

When I lived in San Francisco I always said the city know the follow up question would be which neighborhood? If I am talking to people from the bay area I say our town. If I am talking to anyone else I start with "I am from the bay area". 

I am from the bay area. 

For those of you that just asked yourself, "I wonder what part"

The east bay Concord, CA

We haven't even lived here a year yet. We moved from San Francisco to reduce my commute and get a little more space. It has been a great decision. I loved the city when I was single because I never felt like I was alone. At anytime something was going on in the city and I just had to go join if I needed company. We have a nice little space here and I am able to garden, made a serious upgrade to the kitchen and have a garage and a craft room to store my future projects. Projects I really should make a dent in here real soon.  

I prefer the quiet and the space of the suburbs. It is what I knew as a kid and swore I would never go back to. Never say never.  

I grew up just south of Indianapolis about 45 minutes north of Bloomington. This is always my answer when I am talking to people not from the state because those are two of the 4-5 cities they might know by location. 

Talking to someone from the state usually prompts an answer more like this: I am from Greenwood and went to Center Grove High School. 

Since I left for college, 20 years ago, I have lived in 6 cities, 2 dorms, and 11 apartments/houses. I am a pro at the purge right before a move and have learned to just not gather as much stuff in between moves. We hope the next move will be into our own home, but we aren't even certain where that would be. Might be down the street, back home again in Indiana or on to some other adventure. We are making no plans and just waiting to see what comes our way and trusting we will know the right choice when we see it. 

Linking up to The Influence Network

one cake 9 sticks of butter

I am a sucker for magazines at the checkout counter and that is why in my Baker's Dozen goals this year I vowed to cook from all of the magazines I purchase. I hoped it would curb my magazine buying and it has a little but when I see a best of issue of Fine Cooking they are hard to turn away from. Even harder are the pretty Martha Stewart Collectors edition like this Cakes and Cupcakes edition.

There are some amazing cakes displayed on these pages and the recipes in the back are great basics that you could turn into any cake creation of your liking. While I failed you by posting this after this issue is off newsstands you can order it by calling Martha Stewart Single Copy division at 1-800-274-6800. 

I made the chocolate butter cake with the carmel butter cream. Which added up to a whopping 9 sticks of butter in one cake. We loved it at the house but like a lot of the sweets it went straight to work the next day. The crew never seems to mind getting our leftovers from the night before. Some people are still talking about this cake and it's crazy amounts of butter. 

I am still working on getting the lighting right during these evening photo shoots. The bottom photo of the icing is truer to the color. I thought that a carmel icing would have come out more of a butterscotch color but it had a nice carmel taste and it wasn't overly sweet. The fact that the icing wasn't too sweet was the most commented on aspect of this cake.

If you would like to make the frosting you can find it at Martha Stewart with great directions. 

One of my favorite features of this magazine is that the basic cake recipes come with cooking times for different size cake pans and cupcakes. Below is the chocolate butter cake recipe just as it appeared in the magazine. 

Chocolate Butter Cake

Recipe from Martha Stewart Living

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans

3/4 cup unsweetened cocoa powder, plus more for pans

1/2 cup boiling water

3 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups sugar

1 Tablespoon pure vanilla extract

4 large eggs, lightly beaten

1 cup milk


1. Preheat oven to 350 degrees. Butter cake pans (see bottom for more info)*; line wiht parchment. Butter parchment; dust with cocoa, tapping out excess. For cupcakes, line muffin tins with paper liners.

2. Stir cocoa and the boiling water in a small bowl until a smooth paste forms; let cool. Whisk together flour, baking soda, and salt in a medium bowl.

3. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Mix in vanilla. Add eggs in a slow stream, mixing until incorporated and batter is no longer slick.

4. Gradually whisk milk into cocoa paste. With mixer on low speed, gradually add both flour and cocoa mixtures to the butter mixture. 

5. Divide batter among prepared pans, smoothing tops with and offset spatula. Bake until a cake tester comes out clean, according to the times below.


8-inch round layers 35 to 40 minutes

9-inch round layers 50-55 minutes

9-by-13-inch cake 45-50 minutes

cupcakes: about 25 minutes


Transfer pans to wire racks to cool 10 minutes. Turn out cakes or cupcakes onto racks to cool completely.


*Recipe yields enough for

Three 8-inch round layers

Two 9-inch round layers

One 9-by-13-inch sheet

3 to 4 dozen cupcakes

June update

It has been a 2 months since my last update on my goals and projects. I am pretty excited about the progress so far and got some big ones checked off the list.  Next month will be focused on getting caught up with some of these recipes, taking golf lessons and knocking out some of the smaller projects on the DIY list.

The Baker's Dozen 

1. Make money (even if it is only $20) from blogging

2. Cook dinner 3 nights a week 
This would be easier if we were both home for dinner more or I liked cooking for one

3. Shop at the farmers market so often a farmer recognizes me 

I made it out to a farm to get some berries so maybe that will be the farmer that knows me by the end of the season! They made great jam.

4. Learn a new family tradition or recipe 

5. Attend an event where I don't know anyone 

6. Learn to network either online or locally 

I have gotten better but need to put myself out there more. 

7. Blog 3 times a week or 12 times a month 

I have almost posted more this year than last. While that doesn't work out to 12 a month it is a number I am proud of

8. Teach someone to cook 

9. Donate money to something I believe in

I donated to a friends marathon fund that went to cancer research but the big one will be the money and time I donate to the Walk to End Alzheimer's June 9th. Want to know more read about it here.

10. Send birthday cards to family and friends 

This isn't not going well at all. - Most have received a text message. FAIL!

11. Cook one recipe out of every food magazine I get 

I have 4 recipes done but haven't written about them yet. There are a lot of magazines and they just keep coming! Check out the progress here

12. Read the art of eating by M.F.K. Fisher

Made a lot of head way at the beach and the pool during our vacation

13. Complete 18 holes of golf 

I got golf lessons for our anniversary! I am excited to complete this goal so I can play with Tom every once in a while.

new side table, rug for laundry room and outdoor lights

DIY LIST 

4 done and a few more in the home stretch.

1. baby shower gift

check that off the list! done! completed!

2. frame artwork for the bathroom

3. sew pillows from state dishtowels

4. hang art in bedroom and make it look complete

This is changing quite a bit. I have grand plans for the bedroom we will see how they come out in the next few months.

5. create "laundry room" in garage

Getting closer with the new rug to add some color. Next up a little art

6. sew advent calendar

7. back porch ready for summer

Ready to enjoy and lighted for the evenings. 

8. plant a garden

It is planted! I am an over-waterer so there were some set backs but most of it is looking good I will have an update soon.

9. make my first quilt

10. reupholster chairs

11. redo side table

I think the pennies were the perfect solution for this redo

12. hang pins from ball parks

13. solve the pile 'o apron problem in the kitchen

still on the look out for a great coat rack to hang the aprons