Jesus waited THREE days to come back to life. It was perfect! If he had only waited ONE day, a lot of people wouldn’t have even heard he died. They’d be all, “Hey Jesus, what up?” and Jesus would probably be like, “What up? I DIED yesterday!” and they’d be all, “Uhh, you look pretty alive to me, dude…” and then Jesus would have to explain how he was resurrected, and how it was a miracle, and the dude’d be like “Uhh okay, whatever you say, bro…” And he’s not gonna come back on a SATURDAY. Everybody’s busy, doing chores, workin’ the loom, trimmin’ the beard, NO. He waited the perfect number of days, THREE. Plus it’s SUNDAY, so everyone’s in church already, and they’re all in there like “Oh no, Jesus is DEAD”, and then BAM! He bursts in the back door, runnin’ up the aisle, everyone’s totally psyched, and FYI, that’s when he invented the high five. That’s why we wait three days to call a woman, because that’s how long Jesus wants us to wait…. True story.
Barney Stinson, HIMYM (via lupejasso)
Happy Easter, all.
Our bodies are designed for thirty years of fucking with woolly mammoths, and instead we’re sitting at laptops saying fuck you to our exes on Facebook.
Happy Friday!! I took a personal day (please don’t ask, I’ll start ranting about the overtime requirements and unsuccessful managers and no one wants to go there on a friday) and I’m getting my hair done and cooking and writing up recipes. Feels great to have a three day weekend.
I got my Pasta Puttanesca recipe from The Drop 10 Diet Cookbook, which was put out by the editor of Self Magazine, Lucy Danziger. I have modified it to my taste, and am going to post what I did, rather than what they suggested.
What you need:
- 12 oz dry whole-wheat pasta, spaghetti or linguine (I ran out of linguine so I used both)
- 2 Tb EVOO
- 4 garlic cloves minced
- pinch crushed red pepper
- 1 Tb capers, drained
- 1/2 c Kalamata olives, pitted (this comes out to 3.5 oz)
- 1 28oz can diced tomatos
- 1/2 c Parmesan cheese
- basil garnish to taste
Cook the pasta al dente according to package directions. Reserve 1/2 c cooking water for later, and drain.
Slice/dice the olives with the capers. Set aside. Heat olive oil in large pan on medium to medium-high heat. Add garlic and red pepper, cooking until garlic is slightly toasted and fragrant (a few minutes). Add diced olives & capers, cook 2 minutes. Add canned tomatoes with canned juice and the reserved cooking water from pasta. Cook until mixture thickens. **Note, I cooked the sauce while I was cooking the pasta for faster results, and for me the mixture took longer to thicken than the water to boil and pasta to cook.**
Toss sauce with pasta, top with Parmesan, and serve.
The original recipe adds one sardine, breaking it up with a fork after the sauce thickens. I personally think the idea of canned sardines is gross and do not eat them or have them at my house. Eggs. Ew. I also have a major issue with recipes that make you buy something in a package, open the package, and use a tiny bit of it (which is what this one would do). What is the point of spending the money and having so much left over that you can’t use?? I see it a lot with tomato paste recipes. Anyway, the stats that the cookbook had with sardine included are as follows.
468 Calories, 19g Protein, 13g Fat (3g Saturated), 74g Carbohydrates, 9g Fiber, 769mg Sodium.
It was pretty good! Any recipe with Kalamata olives means that Kalamata smell but since I like olives I don’t really mind it. I’ve had other recipes where the smell and taste were really strong, and this one was actually pretty mild. I also liked the amount of food I got in this recipe, 2 cups per serving!! Usually the ones out of this book are just over a cup and a half, so the fact that I got to chow down on two cups of pasta was wonderful.
The other thing I wanted to note was that I used this as a week-day recipe. What that means for me is I made it on Sunday, put servings in containers, and popped them in the fridge/freezer for quick meals later in the week. I do this because i don’t have the time to cook healthy meals during the week, and the grab and go makes it easy. SO, what I did to make sure the servings were equal, before mixing the sauce with the pasta I divided the pasta evenly in containers. Then top with equal servings of the sauce & stir (counts as the “toss” step). Then top with equal amounts of the Parm/basil. When ready to eat, heat 2 minutes (in my work microwaves) gets everything hot and melts the cheese.