A farm-fresh dinner

Day three:

My first workday off of work - it definitely felt weird, but in the best way.

I went to Barefoot (my favorite coffeeshop) but got bored quickly - it was too loud to focus on anything. Tim took Monday and Tuesday off this week, so we headed to the mall where I got some new jeans. I am down a size from 2 months ago, which was already down a size from last year! Stress helped a bit, but so has trying to eat healthy and stay active (off and on). !!!

I ventured to JoAnn Fabric for supplies for my first sewing project. I'm going to make a somewhat meta sewing supply holder. The store was filled with moms and their many, many hyper kids, so I might plan better next time. Go at non-peak stay-at-home-mom hours, whatever those are. I have no desire to deal with screaming kids until I have some of my own.

Dinner was from half of my farmer's market stash. I made a tomato and basil salad (gold heirloom tomato from the market; basil from my porch) dressed with olive oil, salt, and pepper as well as a delicious pasta dish that used my mushrooms and English peas. (scroll down for recipe)

Creamy Farmer's Market Pasta

serves 2, or 1 with leftovers

1/3 pound whole wheat spaghetti

1 tablespoon butter

1 1/2 cups oyster or other mushrooms

1/2 cup shelled English peas

2 tablespoons white wine

1/2 cup heavy cream

salt and pepper

parmesan cheese, for serving

Bring a pot of salted water to a boil. Add pasta and cook to al dente, reserving a few tablespoons of water just before draining.

Melt the butter in a large pan over low heat. Add the mushrooms and cook for a few minutes. Add the wine and increase the heat to medium. When simmering, add the peas and a bit of pasta water. Let simmer for a couple of minutes, then stir in cream. Simmer for about 5 minutes, letting the sauce thicken a bit, then season with salt and pepper.

Add pasta to the pan. Toss to coat and serve with shaved parmesan on top.