Oh gosh. I feel like a naughty kid who didn’t do their homework. I can’t believe I have barely posted this week. I promised myself that I would not get caught up in the whirlwind of the book tour and neglect my blog, but I see how that has turned out!
We have been having a blast. I say we because I dragged my sister-in-law Natalie along with me as we travel on planes, trains and automobiles around the North East. It ahs been super busy, and I will admit we are a bit punch-drunk. You know, just loopy with exhaustion and excitement.
We also hung with my hubby in New York. But after he was done stuffing me silly, (I mean pots of fondue, dozens of oysters, entire bread baskets, Gourmet Cheese burgers, banoffee pie, Buccatini with crispy ham, and on and on- although not all at the same time) we had to hit the road.
But I did get to have a wonderful time in New York. I filmed the Better Show on Monday Morning and did a signing at Posman’s in the Chelsea Market. That was followed by a radio interview at the very cool and UBER hip Heritage Network’s Hot Grease (thank you Nicole!!).
And Tuesday night I did a cooking Demo at the Upper West side Gracious Home, and it was awesome. If you are ever in the area, go stop by. The staff there was like a family. I could not have felt more welcomed or charmed by more lovely people. I witnessed two people meet for the first time while eating my book and by the end of the night they were like best friends and exchanging info. Turned out they lived on the same street. Pretty good stuff ☺
So today I wrapped up Washington DC and Shirlington, VA. I got to do a live chat over at THE Washington Post with THE Bonnie Benwick (I pretty much held my breath while I typed that because it still makes me excited.) and then met some of the sweetest people that came out to my book signing tonight. It was a really special day for me. This whole week has been special and exciting and wonderful. Thank you. So tomorrow we head to Boston on an early morning flight for my last event of the week and I am so pumped up to get there.
Then home again, again, jiggedy jig. I told you I was punch drunk.
By the way, I made you this pasta and it the bomb. (again- too tired) just try it.
To make this pasta with Zucchini and Goat Cheese, this is what you do:
In a large Pot of boiling water, cook the pasta to al dente according to directions.
While the pasta is cooking, use a carrot peeler to shave thin ribbons from the zucchini. Set aside. Reserve 1 cup of the pasta water and then drain the pasta. Put the pot back on the stove and over medium heat, melt the 1 cup of goat cheese butter.
Add the pasta and the cup of water to the pot and stir to coat the pasta. Season to taste with kosher salt and fresh black pepper.
Add the zucchini ribbons and gently mix in with the pasta. Serve immediately.
Recipe: Zucchini Pasta with Goat Cheese
- -1 pound pasta
- -3 small zucchini
- -1 cup pasta water
- -1 cup goat cheese butter
- -Kosher salt and black pepper to taste
- -Finely shredded parmesan cheese
- -In a large Pot of boiling water, cook the pasta to al dente according to directions.
- -While the pasta is cooking, use a carrot peeler to shave thin ribbons from the zucchini. Set aside.
- -Reserve 1 cup of the pasta water and then drain the pasta.
- -Put the pot back on the stove and over medium heat, melt the 1 cup of goat cheese butter. Add the pasta and the cup of water to the pot and stir to coat the pasta. Season to taste with kosher salt and fresh black pepper.
- -Add the zucchini ribbons and gently mix in with the pasta. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 6