Summer Bites

It has been 15 degrees here in East Texas for the past week. Our coats have been piled up by the armchair next to the door, permanent fixtures. And it's a hassle.

I put my coat on just so I can get in the car, start the engine and wait for the sheet of ice to melt off the windshield. Then, hunched over, with a red nose and iced eyelashes - I imagine I am an ice queen, or maybe Rudolph - hands inside the coat sleeves, because my beautiful coat is thin and has no practical pockets, I rush back inside, grab the little boy who has been watching me out of the front window the whole time. He is smiling, happy that the car won't be cold, that he is going to see his buddies, and that I'll hold him really tight in my arms while we walk for a few seconds in the cold. It's fun and freezing. We love to look at the white breath coming out of our mouths.

However, the coat is frustrating, because the car gets warm and the coat is in the way.

People of the North, how do you endure it all winter long?

It has been beautiful though. Not much precipitation. Large blue skies and occasional high white clouds. The grass is golden, at least I think so. Upon hearing me say this, Bryan offered his thoughts:

"I'd say it's dead."

But we won't listen to him, right. The grass IS golden, the air crisp, the smell of wood lingering in the air.

I miss warm weather though and the way I know this is because, while contemplating dinner a few days ago, I decided to make it pretty simple: tortellini, white wine sauce, a light green salad. But as I started boiling the water, I thought of tomatoes, glorious summer tomatoes. To the store I went and this is what happened.



Ju befte mire!
E.

Tortellini with Grape Tomatoes and Garlic

I used spinach and cheese tortellini, but any variation you have on hand would work fine.

Ingredients:

12 oz package of tortellini
1 cup halved grape tomatoes
3-4 cloves of garlic, minced
2 tablespoons extra virgin olive oil
sprinkle of salt
2 tablespoons of finely chopped fresh herbs (I had oregano and mint)
freshly ground black pepper
Parmegiano Regiano shavings

Preparation:

Bring 3-4 quarts of water to boil; make sure you salt the water generously and add a splash of oil. When the water comes to a rolling boil add the tortellini, stir gently and cook for about 10-11 minutes, stirring occasionally.

In the meanwhile, in a large saute pan, heat the olive oil, add the garlic and cook stirring frequently for about 20 seconds. Make sure to not brown it.

Add the tomatoes and the sprinkle of salt. Saute for another 20-40 seconds stirring. Remove from the heat, add the black pepper and the herbs, stir, and set aside.

Carefully drain the tortellini. Place them in the saute pan with the tomato mixture. Combine thoroughly taking care to not break the little bundles.

Serve with shavings of Parmegiano Regiano and a fresh green salad.