Monday, February 9, 2009

No Pasta Tonight

The magazine is open to the right page. The garlic, fresh basil and butter are sitting on the counter. The shrimps are in the freezer and the pancetta in the fridge, but tonight's pasta is on hold.

Why...you ask? Because I'm a genius. First let me say that it is -7C (19F) with a windchill of -25C(-13F) and yes it matters if you have to leave your windows open. So who in their right mind would do something that forces you to leave the windows open? That would be me. I chose today to stain my bookcase. I definitely need more shelves in the living room...all those cookbooks and food magazines in piles on the floor are driving me mad. We did some furniture rearranging on the weekend and now I can't stop myself.

By tomorrow, I'll be a happy lady and perhaps by the weekend, I'll even have everything set up. But tonight, I have that polyurethane film lining my nose and that's all I can smell.

So tonight's dinner....Choc Chip Chili from the freezer. Hopefully the robust flavors will make it past the poly smell.

Don't forget to send me your entry for the 100 Presto Pasta Night Celebration by Thursday. Just email the recipe if you don't have a blog of your own and I'll post it for you. Email: ruth (at) 4everykitchen (dot) com. And don't forget to tell your friends to join in the fun too.

6 comments:

Bellini Valli said...

It had to be done Ruth. I know when we paint with oil based paints we put a large bucket of peeled and chopped onions in the middle of the room. believe it or not it does take away the smell.

Ruth Daniels said...

What a great trick. Thanks a million.

Ruth Daniels said...

What a great trick. Thanks a million.

Alisa - Frugal Foodie said...

That chili looks so good! I keep seeing recipes that call for cocoa or chocolate, do you think it really adds something to the chili?

Holler said...

Hope you get your bookcases finished Ruth, you are a brave lady :)

Ruth Daniels said...

Alisa, it really does give the chili more depth and the color...rich and dark - wonderful. I admit though, this was a little too hot for us, next time I'll use a milder sausage.