June 1, 2012
Good News: Mocha’s fur is growing out. So many of you have emailed to ask about him, that I thought I’d keep you posted. Interesting to see how much darker he gets as it grows. Here he is sitting on our deck with his “brother” James.
Bad News: Mocha and James don’t really understand why we let Zoe and Gracie in our house and we don’t let them in, too.
Good News: We also have cute squirrels in our yard.
Bad News: This one must have been having heart palpitations at the thought of cats on the deck.
1 pound asparagus
1 Tbl. olive oil
2 tsp. salt
1/2 tsp. black pepper
3/4 cup balsamic vinegar
1/2 tsp. brown sugar
1 pound penne pasta
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese
Heat oven to 400 degrees. Cut the tough ends from the asparagus and then cut the spears into 1″ pieces. Toss in olive oil and 1/4 tsp. salt and pepper and roast on a baking sheet for 10 minutes.
While the asparagus is roasting, put the balsamic vinegar in a small pan and simmer until 4 Tbl. remain. Stir in the brown sugar and the remaining 1/4 tsp. pepper. Remove from heat.
Cook the penne in a large pot of boiling, salted water, approx. 14 minutes. Drain and toss with butter, then add the balsamic sauce, Parmesan, and remaining 1 3/4 tsp. salt.
(You can also make this with broccoli instead of the asparagus. Or add in grilled chicken pieces. Yum!)
Bad News: I have this awesome 18 year old Balsamic Vinegar from the Rocky Mountain Olive Oil Company downtown. (So delicious.) When I told DH that the sauce was a little dark because of the aged vinegar, he thought I meant that I was using Balsamic that I had bought 18 years ago and was still in the cupboard. Ick.