Don't mind me, I'm just over here eating cold pasta straight from the container. It really takes me back to being a poor college student. The simple pasta itself (recipe below) and the fact that I am eating quickly reminds of a time long ago. Ah, the good old days.
First, let me say that this week we are not going to do a 3 For Thursday, because we are going to do 25% off your entire purchase for the whole week. Happy Mother's Day Sale! Now through Saturday, come in and get a good present for your mama and a nice little bonus discount for yourself, as well. Oh, and the sale oil for this month is Herbes de Provence (20% off all month). Use it on your next grilled chicken and kick your summer off right!
We have quite a lot of new stuff here at our humble store. We have restocked soaps, dish towels, napkins, salts, chocolates, olives, and salami. We have a new olive oil based face wash and moisturizer that I think you'll like. The face wash is orange and juniper and it leaves your face feeling fresh and clean. The moisturizer is super light weight, which I much prefer in this warm weather. But there are two new things that I am really excited about. Blenheim Apricot White Balsamic. It is my favorite white balsamic to date. And that is saying something. This is going to be my summer drink shrub mixer (to go in whiskey or vodka or seltzer water), it's my tender greens topper, grilled chicken glazer, and all around winner. It pairs best with the Basil Olive Oil and Roasted Almond Oil. Which brings us to the...Roasted Almond Oil. Have you guys tried this yet? It's amazing! I did not anticipate loving it so much. I used it in lieu of olive oil/butter to make scones last weekend (I have been watching entirely too much Great British Baking Show. I want to be Mary Berry when I grow up) and they were incredible. I threw in some diced dried apricot to go with that lovely aforementioned balsamic and toasted almond-y flavor. Make them for your mother. She would appreciate it.
Even though I just bombarded you with new merchandise to explore the next time you come in, I am just going to quickly tell you that we're getting some new(er) things in next week, too. I haven't tried them yet, so don't get too excited, but today I ordered a brand new olive oil. An Olive Wood Smoked Olive Oil. I'll give you the scoop once I have actually tried it, but I have visions of grilled fish, roasted nuts, green beans, and maybe even some jalapeno cheddar cornbread. I don't know! I can't wait! Oh yeah, and I ordered more salami. This time we're getting in a Cerveza Seca, which won a Good Food Award back when it was launched. No big deal, but I think beer salami and smoked olive oil scream "cook out/Memorial Day." I hope you agree, because I'm not sure if we can be friends otherwise.
I feel like it has been a rather busy Spring/Monsoon Season/Now Acting Like It's Already Summer, so I have not been cooking a ton. (Baking, yes. Curse you, Mary Berry.) The other night I wanted to throw something together that was quick and easy and cheap. I remembered a pasta that I used to make all the time way back in the day. My husband (then boyfriend) dubbed it "favorite pasta," for lack of a better name. You need garlic, mushrooms, cherry tomatoes, pasta, and olive oil/butter. You can get fancy and throw in some spinach that has been wilting in the back of your refrigerator, the last little bit of heavy cream at the bottom of the carton, a dollop of pesto, etc. The point is, it's really simple and you can customize it to make it your own. I give you...Favorite Pasta!
Favorite Pasta
1 lb. long pasta (spaghetti, fettuccine)2 Tbsp. butter or olive oil
4 garlic cloves, peeled and minced
1 container mushrooms, washed and sliced
5 oz. container cherry tomatoes, washed
1/4 c. or more olive oil (Garlic, Basil, Tuscan Herb, Herbes de Provence, or EVOO)
Salt and Pepper
Parmesan, optional
Heavy cream, optional
Basil, optional
Spinach, optional
1. Bring a large pot of water to a boil. Once boiling, add pasta and cook according to package. Drain, and set aside.
2 Meanwhile, over medium heat, melt butter in large skillet and add mushrooms. Cook until all the liquid is gone and mushrooms are brown, approximately 8 minutes. Add garlic to the pan and saute until fragrant, 1 minute. Now add cherry tomatoes and cook until blistered and cracking, about 3 minutes.
3. Add your cooked pasta and 1/4 cup of olive oil to the pan of mushrooms and tomatoes. Add some salt, pepper, Parmesan, and anything else your heart desires. Serve warm. Or cold, straight from the container in the fridge.
I hope I see your lovely faces soon. In the mean time, Happy Mother's Day!
Cheers,
Andrea
P.S. If you're not into mushrooms, swap them for asparagus. I know there are a lot of fungi haters out there. You're weird.
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