I hastily pickled some hot and sweet peppers and made a salsa verde variation (heavy on the parsley) during my lunch; we had those with stovetop macaroni and cheese (SE) and roasted broccoli. I would have liked this much better if we weren't using up some crappy penne. I have no idea were we got such lousy pasta but I hope we never do again! It went from al dente to floppy and gross in mere moments. Otherwise a pretty good dinner---the best part in my opinion were the pickled peppers that simultaneously used up a bunch of on the edge produce and made a tasty condiment.
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