I wiped away the weeds & foam. / I fetched my sea-born treasures home... Ralph Waldo Emerson

Thursday, August 28, 2014

Amazing Delicious and so Easy

yes it's cockeyed but so is my brain tonight!
Hi guys! I hope your ''last week of summer'' was has been good. Beach weather here usually lasts thru October yet in a way there is a feeling of the summer coming to the end. I haven't had much to share this week because car shopping has turned my brain into tapioca pudding. Forgive me if I blither.


So...what's amazing and delicious, you ask?
Pasta with Brie and Fresh Tomatoes!


My friend here Kelley [of the mango salsa yumminess] shared this recipe with me a few months ago. I've been waiting for the tiny tomatoes to come into season. This week I picked up a pint of  grape tomatoes at the farmers' market, along with a nice ripe runny brie from Trader Joe's.

This is the easiest of pasta sauces! NO cooking on a hot day. No standing over a hot stove stirring the marinara for hours like Helen Plum. Five---I think five---main ingredients. Perfect for a late summer supper, especially if you've been swimming in the high surf of August [or supplies shopping for BTS, whatever] and want to treat yourself and your kiddies to a delicious meatless meal.

At least four hours ahead:

Tiny tomatoes, halved or quartered.

Garlic. Minced.

Basil. "Ribboms" or chiffonade.

Ripe brie. (Buy ahead, bring it out of thr fridge now and then to ripen it. I left the rind because it's my favorite part of the brie cheese.


Mix all the ingredients with olive oil and salt and pepper, stirring now and then as it sits on the counter.

Later: Pasta. I used these cute artisan somethings.

I thought they were campanellas, but no. Whatever is cute, I'd suggest.

Cook until just al dente, no moooshy pastas here, please. I do time my pastas and I am just about the worst at watching the clock and timing things. But well worth it.

Toss hot pasta and sauce, serve with parm. Mmmmm. Perfection.



So dielicous, so easy. Recipe written by Kelley, below. Thank you, Kelley!



gone to the beach........


Mo, helping me sew the Eagle block of the Flag quilt.
Reveal on September first!
Linky on Humble Quilts

Brie and Fresh Tomatoes Pasta recipe
You do not cook the sauce. Prepare it at least 4 hours before you're going to serve it.

4 large tomatoes or basket of grape tomatoes chopped (I cut grape tomatoes in half)
1 lb Brie cheese, rind removed ( or less Brie if u want)

1 cup fresh basil cut into strips

3 cloves of fresh garlic, minced
1 cup olive oil

2 tsp salt

1/2 tsp pepper
1 or 1 1/2 lb pasta ( I usually only cook a pound)

Fresh Parmesan cheese, grated

In a large bowl add olive oil, garlic salt, pepper, basil, and tomatoes. Using the thumb and forefinger, break the Brie (pinching it) into small pieces and add it to the olive oil mixture. Combine all ingredients. Cover loosely ( I usually use a cloth dish towel) and set on the counter at room temperature for at least 4 hours. Stir occasionally if you're around.

Cook the pasta according to package directions. Drain quickly and pour pasta into large pasta serving dish. Immediately pour the pasta sauce over the hot pasta. Stir gently and top with Parmesan.

And this is the pasta I get....