I’ve had a pretty tumultuous history with tomatoes. Lots of seedy, mealy slices in my sandwiches that get slid right out after a couple bites. Or those godawful gushers in my salads that I just sneer my nose at and refuse to eat altogether. But thankfully, after thirty-some years on this planet, I’ve finally made my peace with them. Just so long as they’re blasted to hell in the oven with lots of oil and salt.
I’m a California girl, so naturally I have a deeply ingrained love for salsa. I’d go so far as to say that when I go out for Mexican food, I look forward more to having chips and salsa than the actual entree. Although I’ve noticed since moving to Oregon that free chips and salsa isn’t really a thing here– what’s up with that?
Sometimes jarred salsa can hit the spot in a weird “Maybe I just wanted some Taco Bell” kind of way, but I never really think of it as salsa so much as a topping for my rice and beans. Jarred salsa isn’t something I just sit down and eat with chips on its own, feeling completely satisfied afterward.
Plus, you know that gooey consistency a lot of store-bought salsa has? Kinda ew. Salsa shouldn’t be viscous, if anything it should be watery– a tell tale sign of all the delicious tomato and lime juices mingling around together.
And if it ain’t got tons of fresh cilantro, lime juice and onion in it, then it ain’t salsa.
Last night my partner worked late at the bookstore, which never really motivates me to go all out for dinner. To be honest, if I’m spending the night alone I’m most likely to forget to eat altogether, or just snack my way throughout the day.
I saw the recipe for Tomato Basil Cream Pasta posted on VeganYumYum the other day and was dying to try it. Cashews and pasta are one of my favorite combinations; the promise of it being “super quick” made me all the more eager.
Without any exaggeration, this recipe was as delicious as it was easy– not to mention cheap! I ended up with 3 servings for about $4. I started boiling the pasta at 7:50 and was leaving Lolo a comment by 8:10. And, since most of the work involves letting the food do it’s thing on the stove top, clean-up from prepping is a snap!
I’m not gonna lie. I’m making this again tonight 🙂