in LiveJournal

What I’ve been eating and why

Spaghetti and sauce

Any Sunday night, you can salt and bring water to boil, break strands of spaghetti into halves and toss them under the surface of a now-roiling pot.

Swiss chard Ankita chopped up for spaghetti sauce

You can find the Swiss chard from the Berkeley farmers market that Ankita chopped up, add them to the organic marinara spaghetti sauce and the absolutely amazing vegetarian Italian sausages you’ve probably eaten more of than anything this year.

You can eat well for an entire week, if you pack a Tupperware container every morning before you leave for work, and the cafeteria workers will ask you if you’ve been on vacation when they see you pass through randomly.

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