Sunday. Again.

I was more or less productive today, so I only have 21 things left on my list. Not bad!

In other good news, it was a lovely day, with temperatures ranging from ten to twenty zillion degrees. Approximately.

Okay, not really, but when I drove back from the gym at 7:00pm, I passed one bank sign that said it was 100, and one that said it was 106. Mmm. Steamy. I thought I was hallucinating when I passed the first one, as I had just spent 90 minutes in a big gym with an air conditioner malfunction, doing yoga with four other clearly deranged women. I just kept telling myself that people pay big money to do yoga in 108 degree rooms, so really, I was getting a great deal. This powered me through the eight times I almost passed out.

So, I came home and made a tasty dinner to lift my spirits and get my energy back. I got a huge bunch of chard at the farmers market yesterday, and I was planning to make this recipe again, but I decided to get fancy and do my own variation.

Here’s the recipe:

Ingredients (measures are approximate):

  • humongous bunch of swiss chard
  • garlic
  • 10 ounces whole wheat pasta (I used linguine)
  • 2 cups (or 1 can) of cannellini beans (rinsed well if canned)
  • 1 can of stewed Italian style tomatoes
  • 1 cup of tomatoes (I used grape tomatoes, but you could use whatever), roasted
  • 1/4 cup of white wine (dry works best)
  • 1/8 cup of chicken or veggie broth
  • 1/8 cup of water
  • Tsp olive oil

How to cook them:

  1. Cook pasta according to package directions. Drain.
  2. Heat olive oil in a large pan over medium-low. Add chard, white wine, garlic and cover. Let chard wilt, about three or four minutes. Stir a few times.
  3. Add beans, tomatoes, broth, water, and more garlic to taste. Cook through, about six minutes.
  4. Stir into pasta, heating over low heat for a few minutes until sauce thickens.

It makes about six servings. Plenty for dinner and leftovers for Matt’s lunches.

I added some parmesan to mine. And I had a salad, too. Baby spinach, roasted red pepper vinaigrette, and parmesan. Hey, it was out.

While cooking, I enjoyed my new favorite beer, Old Cherry from New Belgium Brewing Company. Brewed with the juice of real cherries. Cherries and beer? How could it go wrong?

Okay, an hour before bed. Let’s see if I can knock anything else off my list.

Oh! I almost forgot. In the midst of my productivity, I took a break and actually wrote things about me on my About Me page. It’s like See Food: The E! True Hollywood Story.


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