Is it strange I feel things have slowed down a bit since everyone went back to school? Maybe it’s because they’ve all left me (even little Hiro) and there are moments of silence during the day that this house hasn’t experienced since early May.
But Louisa will start swim lessons soon and we are leaving in a couple days for Michigan to take The Professor’s work to ArtPrize (!) and before I know it things will ramp up significantly. So its best to start stocking up on some pantry staples that can be thrown together last-minute-style for easy weeknight dinners.
This simple pasta is a riff on one of my favorites from Pati Jinich’s cookbook Pati’s Mexican Table. The list of ingredients are interesting but so very easy to pull off and as long as you stock dried guajillo chiles in your cupboard and grow heirloom tomatoes and Italian parsley in your backyard (as we all do) then you should already have everything you need to pull this off (in the time it takes to help a second grader with her math homework).
One More Thing
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