corn, miso, & mascarpone pasta
Just the quickest update for August. Wishing you all a lovely and restful long weekend.
Got around to making and sharing this corn, miso, & mascarpone pasta and it was everything I dreamed—sweet, salty, a little earthy, with the silkiest finish from a few generous dollops of mascarpone. And a huge hit with the kids.
Thinking of ways to make it a little more streamlined for weekday dinners, but Deb’s broccoli, cheddar & rice casserole was filling, tasty, and satisfyingly full of greens. We roasted the broccoli and added a bit of chicken for extra protein. I didn’t have wild rice on hand for it, so just used long grain, but it would have been even better if I had.
We have a newly minted first grader on our hands (!) who went back to school a few weeks ago, and after this long weekend, Clara will be starting her last year of preschool (!!) and Fiona her first (!!!) so if you need us, we’ll just be over here caught up in our emotions. And packing and repacking and repacking school lunches.
Luke and Clara have been going to art class on the weekends (and, if you were curious, producing a solid collection of Pokemon- and Zelda-related masterpieces). Between drop-off and pick-up, we have been driving around town to places we’ve been meaning to try or go back to for lunch. This month, Fiona’s first banh mi from Golden Deli, and mie goreng from Chili Mee Noodle Bar:
Catching up on Season 3 of The Great. Great but whew, a commitment.
We snagged tickets to see Joe Hisaishi at the Hollywood Bowl last week, and it was magical. Jeremy would have loved it.
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