Last week I was getting my haircut when I asked Dino, my adorable hair dresser, how his life was. He says, "Stacey, I am living life, trying not to complain... I am just fishing with the bait I have." As promised that evening, I am plagiarizing him less than seven days later.
Tonight, I fished with the bait I had. Or more precisely, the pureed roasted pumpkin and ricotta I used in last night's muffins.
*The important part, my dear friends (if you are even still out there) is that I fished. And I am here writing about it. And I documented it with my new nifty iPhone camera lens.
So often when we cook we feel like we have to go out and buy all new ingredients to make a great dish (like I did, circa last night, as I spent $33.25 to make baked goods for a morning meeting). I remembered tonight, as I concocted this tasty dish, that I am most happy in the kitchen and in life when I am working with a blank canvas, merging flavors and textures and finally when enjoying an end product that was created without a plan.
Tonight as I put the finishing touches on my client's event (something like emailing and begging people to come) I will enjoy a little pasta with my party planning... and admire my catch from the computer.
Pumpkin Ricotta Pasta with Roasted Sweet Potatoes, Kale and Garlic
1/2 cup ricotta
1/2 cup pureed organic pumpkin
1 clove garlic
salt and pepper to taste
1/4 cup shaved Parmesan (mine actually had less because it was the bait I had)
1 cup whole wheat pasta
2/3 cup shredded kale
2 sweet potatoes, roasted (again, I only had one but two would be GREAT)
Cook pasta as recommended. Cube sweet potato and roast brushed with olive oil and salt. In a bowl, mix the ricotta, pumpkin, garlic, Parmesan and salt/pepper.
Add to cook pasta. Stir in kale and finally, the sweet potatoe.
This dish is best served in the fall, at a table, with another person. Tonight I am enjoying it just fine, alone at my computer but hey, it's just like Dino says...