....and so it begins.

Less than 30 minutes ago I glanced up, startled from my dazed stupor, pondering the sound I just heard. Lost amid boxes upon boxes upon boxes of random household paraphernalia was my sanity screaming "EAT, YOU FOOL!"

Right. That's what I forgot to do today. Untangling myself from a plethora of miscellaneous computer cords, I shot an apologetic look in the general direction I thought she might be hiding (my sanity, that is) and skipped off to the kitchen to delve into my first official pseudo-cooking adventure.

Two questions surfaced as I wandered in and out of my new Lantry (that's a combo word for laundry/pantry) .. "What?" and "How?"

The "what" was easy and the "how" quickly fell into place. I decided to play it safe and make something pasta related. Pasta is safe? Right? Armed with a box of whole wheat goodness I opened the fridge, skeptical at first via there was maybe a handful of anything that wasn't a condiment or an apple. Lucky for me that handful was just what I needed. One small chopped onion, one ripe, diced red pepper, tsp of minced garlic and some fresh rosemary later I was well on my way to a surprisingly fast and delicious meal.

I set the pasta to boil and sauteed the onion, garlic and red pepper in olive oil, adding a few mad dashes of S&P and I went. All at once the whole place smelled wonderful, good enough to rival my new neighbours delectable ethnic cooking upstairs.. (oh the magic of garlic!).

Just as the pasta was nearing completion, I added some crushed rosemary and parsley to the mix followed by a tablespoon of ricotta and a tablespoon of organic pasta sauce. (I DO MY PART, MOTHER EARTH.)

I let it cooked for another 5 or so minutes until everything blended, thickened and took on the texture of paste. Next I added it to the pasta and topped it off with fresh Parmesan and VOILA, PEOPLE. Art. Delicious, 15-minute art.

Honestly folks, you can never go wrong with onions and ricotta, and garlic is a magic all on it's own. Any variety of vegetables and spices can put a fabulous spin on this dish.. it's pseudo gourmet cooking at it's finest!

Success.

You're welcome.