I’ve currently got the Chocolate and Zucchini cookbook from the library and in it I discovered the absorption method of cooking pasta. I’d never heard of that despite far too many hours spent watching the Food Network so I decided to give it a whirl. I followed her method more or less as described but I’ve used onion, garlic, mushrooms, add the pasta and some stock and do the boiling thing with occasional stirring until water is mostly absorbed then I tossed in some chopped asparagus and a 1/2 cup white wine and slapped the lid on while the asparagus steamed. I turned out the whole mess into a serving dish and topped with chunks of goat cheese and a sprinkle of freshly grated Parm. It was delicious, easy and uses fewer dishes than the traditional boiling method. I’ll absolutely cook pasta this way from now on.

I also discovered a mystery sky photo on the camera. I’ll have to inquire at dinner tonight to find out who took this fabulous shot.