Tuesday, March 07, 2006

succumb to ravioli

The package of Putney Pasta Butternut Squash and Vermont Maple Syrup Ravioli I bought on Saturday has been calling me for three days now . . . tonight, I caved. I tossed the hot cooked pasta with a little extra-virgin olive oil, a pinch of salt, and a big pinch of freshly minced parsley. Mmmm.

I also roasted peeled, diced sweet potato and some cooked chickpeas that I had tossed in a little canola oil, curry powder, and salt, and had some of that, too. It was kind of an orange and beige meal. Oh well! It tasted great.

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