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The Art of Running in the Rain

"To give anything less than your best, is to sacrifice the gift." -Prefontaine

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broccoli

Strascinati Pugliesi ai Broccoletti

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I was really excited when I found this pasta at Marshall’s, I love trying new-to-me types of pasta.  I especially loved that the label indicated which region this type is typically found in.  This type is from the Apulia region, which is just south of Abruzzo the region my family is from.  I have yet to visit Italy; however, I find that learning about my family history, attempting recipes (like Dave’s Uovo en raviolo), and teaching my dog commands in Italian makes me feel like I’m in my own little Italy.

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Have I told you all about nonna’s peppers?  “Nonna” is Italian for Grandma, and let me tell you, mine is an amazing chef!  If you like spicy then you would love her hot pepper sauce (aka ‘nonna’s peppers’).  I’ll have to ask her if she minds me sharing the recipe 🙂 until then, I’ll just have to tease you with this delicious image.

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This recipe was adapted from serious eats

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Strascinati Pugliesi ai broccoletti

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 16 oz bag Strascinati Pugliesi
  • 12 oz Trader Joe’s pre-cut broccoli
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped white onion
  • 4 cloves garlic
  • 7 fillet anchovy
  • 2 tbsp olive oil
  • 2 tbsp of butter (I used Earth Balance)
  • 1-2 tbsp Nonna’s peppers

Directions

  1. Begin by boiling 1 qt of salted water.  While water is coming to a boil cut the excess stalk off of the broccoli pieces, cut off rough parts, and cube.
  2. In a skillet heat olive oil and add broccoli stalk, onion, garlic, nonna’s peppers, and anchovy.  Saute on medium-low heat until onions are translucent.  Place to the side.
  3. Once water has come to a boil add your pasta, cooking for 17 minutes.  4 minutes before your pasta is done add the broccoli florets to the boiling water.
  4. Drain the broccoli & pasta and add to the skillet.  Add butter and half the parmesan and gently stir to coat.
  5. Plate and add a sprinkle of parmesan.

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Pool Nights and Pizza Pies

Hi e’rybody!!!

Last night I tried a couple new pizza recipes.  The first was a heirloom tomato pizza, find the recipe here.  I used trader joe’s white crust, but I think it would also be delicious with the garlic herb crust; OR you could be a better Italian than me, and make a homemade crust!

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It turned out sooo tasty, and everyone raved about it.  I will definitely make it again.  The second pizza was from Martha Stewart, find the recipe here.  Ironically my dad and I were just talking about her, it’s wild to me that she committed a very serious crime, served time, and continues to have a fairly successful business.  Anyyyyways, I probably shouldn’t talk smack when I used her recipe and loved it.  As many of you know I’m pescatarian so I just swapped the sausage for the faux Italian sausage from Trader Joe’s, and again I used the pizza dough from TJs (this time whole wheat).

DSC_0003 DSC_0004Now this one didn’t go over well with the kids as much as the adults, but then again there was broccoli on it…  “Congratulations San Francisco, you’ve ruined pizza!”  The adults enjoyed it though, I’ll take what I can get.

Then it was pool time.

These two wanted Josh to jump in, then he did a canon ball and splashed them both.  Wish I would have got a better shot of the aftermath, but look at them just asking for it…

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Dave was the wave.
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BALL SHARK!!!!

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Isn’t she adorable!?!

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Sometimes I have to pinch myself and remember that yes, I do in fact live here.  It’s been pretty amazing thus far. Come swim with us!!!!


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Be well.

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