For more Wordless Wednesday, Click here.
For more Wordless Wednesday, Click here.
I’m back and things look different around here. There are still a few tweaks that need to be done but I couldn’t wait to show off the new design.
Thanks to the wonderful Kayleen at Booyah Creative my blog has a beautiful new look and a new home.
When I decided to make the change from Blogger to Self-Hosted WordPress I knew that I could probably do it myself but it would me much less stressful to turn the project over to someone with experience. Thanks to the recommendation from Michelle at That’s What She Read I contacted Booyah Creative about the migration and while I was at it a whole new design.
I am so happy with what Kayleen has done. She was able to take my photograph from our January weekend at the Oregon Coast and use it as inspiration for my blog design. I love how she used the colors of the chairs in the photo as the theme.
Now the work begins for me. I have to get comfortable using WordPress after years of using blogger. There are some older posts that need some editing and cleanup but that’s minor.
Hope you like the new look!
On Sunday the 14th the migration process to move this blog from Blogger to WordPress.org will begin.
I’ll be back on Monday with a whole new look
I’m excited about the change and can’t wait for you to see the new design.
You may experience some issues with the blog until the migration is complete. If this happens please come back on Monday.
In the meantime any comments left after this post might not make it over to the new blog so you might want to come back later to leave a comment.
This pasta dish has it’s origins in a Sunset cookbook I picked up at Powell’s probably 20 years ago. It appears to be out of print but there are used copies out there.
Fresh Ways With Pasta includes a recipe called Linguine with Prosciutto and Olives. I’m not sure what ever prompted us to try this dish because it just seemed like such a weird combination but it quickly became a favorite of ours.
The recipe as in the book is included at the bottom of this post
Over the years we have modified this mostly by increasing the amount of toppings. We also use dried pasta. A bit more of each ingredient than the recipe originally called for makes for a better balance. We have also discovered that the leftovers reheat well in the microwave so making more than we can finish in one meal is not a problem at all.
Start with Pasta, Green Onions, Prosciutto, Pimento Stuffed Green Olives, and Cherry Tomatoes.
(as always – click on the images for a larger version)
A note on the prosciutto: Have the meat department slice it a bit thicker than they normally slice prosciutto. You’re going to chop it up and give a quick sauté and if it’s too thin it’ll just disintegrate.
Chop up the prosciutto, onions and cherry tomatoes. Drain the olives.
Heat up some olive oil and sauté the prosciutto for just a little bit. Add the onions and keep stirring.
When the onions have softened up a bit toss in the olives.
This will take a few minutes to heat them up. I wait until The Hubster is draining the pasta to add the cherry tomatoes. They only take a little bit of warming up and then it’s time to pour the toppings on the pasta.
Add Parmesan or my preference which is a blend of Parmesan, Romano and Asiago that my local market carries.
We usually have a Grenache or Pinot Noir Rose with this dinner.
Here’s the original recipe which in my opinion doesn’t have enough of any of the toppings. It’s kind of weird but so yummy.
Linguine with Prosciutto and Olives, Courtesy: “Fresh Ways with Pasta”
The fragrance and sweet-salty flavor of prosciutto permeate this dish and mingles with the stuffed olives, linguine and bright cherry tomatoes.
8 ounces dry linguine (or one package 9 ounces fresh linguine)
2 ounces thinly sliced prosciutto, cut into 1/4 inch wide strips
1/4 cup olive oil
1/2 cup thinly sliced green onion (including tops)
1 (3 ounce) jar pimento stuffed olives, drained
1 cup cherry tomatoes, halved
½ cup grated parmesan cheese
In a 5 to 6-quart pan, cook linguine in 3 quarts boiling water until al dente (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh pasta), or cook according to package directions.
Drain well and transfer to a warm serving bowl.
While linguine is cooking, heat oil in a medium-sized frying pan over medium-high heat. Add prosciutto and cook, stirring often until lightly browned (about 3-4 minutes).
Add onions and cook, stirring, until they begin to soften (about 2 minutes).
Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
Pour prosciutto mixture over linguine and mix lightly using two forks.
Transfer to a warm serving bowl.
Sprinkle cheese on top to taste.
Hope you’re having a great weekend!
Beth Fish’s Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.
Fables Vol. 11: War and Pieces by Bill Willingham et al
Genre: Fantasy, Graphic Novel
Series: #11 in the Jack of Fables series
Publication Date: 2008
This volume 11 is a compilation of issues 70-75 of the comic series.
From the back cover:
The final battle between the free Fables of the mundane world and the Empire occupying their former Homelands is about to begin, and the scrappy storybook heroes have already managed to even the odds considerably. With his previously unstoppable wooden soldiers neutralized, the Adversary is about to get his first taste of high technology in the form of steel-jacketed bullets and laser-guided bombs. But the ruler who conquered a hundred different worlds didn’t do it by fighting clean—and he’s still got a surprise or two left to spring on the residents of Fabletown.
Every time I think I have read my favorite of the Fables series I pick up the next one and change my mind.
This time around the war with the Adversary finally happens but not before a couple of side stories. First Boy Blue is finally ready to tell Rose Red how he really feels but has he been in the Friend Zone too long?
Next is a fun espionage tale starring my favorite spy, Cinderella. When you need a spy, Cinderella is the one you want to hire,
The rest of the the volume is the multi-part story of the final epic battle between the free Fables and the Adversary and his forces. It’s surprising, thrilling, and even amusing. The panel layout in the climactic scenes is multiple brightly colored vertical panels that are perfect for increasing the tension and immediacy as the action speeds up to the final moments on several battle fronts at the same time.
As the epilogue fills in the story amid the aftermath there are surprises and hints that despite the downfall of the Adversary things are not going to be smooth sailing in the Fables world.
If you haven’t started this series you should.
|click on image for larger version|