Sunday, January 27, 2013
Well it looks like I will be posting my first recipe in months. I've been developing my French repertoire and all that, but writing and organizing a new post here or there just isn't paying the dividends it used to. So, with that said here is a recipe that I think is worth keeping in mind for future use. (Actually, if I remember correctly I make this about twice a year, especially when I want a simple red pasta dish without all the heavy lifting.) Usually it is nothing to go crazy about, but I did make a pretty good version of it this weekend.