SIXTY-THREE : ORECCHIETTE WITH PISTACHIOS

NOVEMBER 16 2011

Thankfully the Frankies aren't totally against dried pasta so I didn't have to spend all evening making tiny little hat shaped orecchiette. Instead, this is a meal that you can actually make in 15 minutes. (for reals!).

thank you trader joes for selling shelled pistachios

In the 12 minutes it takes the pasta to cook, you can easily prep everything else for this dish. So, ready? Drop the pasta! Now pulse the pistachios in a food processor until roughly chopped; stir together with chopped mint, minced garlic, pecorino romano, lots of olive oil and salt. Set the "pesto" aside and slice some green onions. Next, oh wait, that's it!

SIXTY-TWO : SOPRESSATA WITH PROVOLONE SANDWICH

NOVEMBER 11 2011

FANTASTIC!!

Not much to say except... BEST. SANDWICH. EVER.

SIXTY-ONE : BRUSSELS SPROUTS

NOVEMBER 11 2011 (11/11/11!)

So it's 7am on my day off and I'm out of bed and roasting brussels sprouts. Pooches looks at me from his crate wondering what on earth I am doing. Well, doggy, for your information, daylight savings has my inner clock all f'ed up so I can't sleep and I'm starving and I've got brussels sprout hash on the brain. So that's what I'm doing! But then again, I also did an Exercise TV workout while the sprouts were roasting, stuck my immersion blender in my cup of morning joe cause I wanted it frothy (bad idea.. coffee everywhere) and asked for a raise at work... so maybe the full moon is making me a little nutzo.

Anyway... back to the sprouts.

SIXTY : BAKED CLAMS

NOVEMBER 10 2011

Well, now I know. Clams are a pain in the ass to shuck! I consider myself a pretty darn good oyster shucker, so thought these little guys would be a cinch. But that was not the case. The shells don't have much strength so start crumbling as soon as any force is applied. Then, once I got the thing open, I basically mutilated the clam itself trying to unattach it from the other side. I still feel pretty bad about my total butchery. Luckily, they will be covered up with seasoned breadcrumbs so no one will know (except all of you because there is photo evidence).

come on, mother shucker!

FIFTY-EIGHT & FIFTY-NINE : BRAISED PORK SHANK W/ GIGANTE BEANS

NOVEMBER 4 2011


FIFTY-EIGHT : BRAISED PORK SHANK WITH GIGANTE BEANS & ROSEMARY
FIFTY-NINE : GIGANTE BEANS

So far we have had such a lovely fall with crisp sunny days and very little rain (despite all the warnings that this is another La Nina year). It's making me feel a little better about summer being over and winter around the corner. Another thing helping me cope with the changing seasons is braised pork shanks! Talk about warm, comforting food. These babies are just what I need to survive the dark, dreary nights.

I will admit that not everything came together perfectly. I foolishly did not fully read the supporting Gigante Beans recipe so did not realize until there was about 2 hours to go that they were supposed to soak for 6 hours then simmer for 2 hours. Eep! Let's hope my trusty pressure cooker can save the day!