Tonight’s dinner was planned – it was something I schemed up with the organizers of Ski for Heart– a fundraiser for the Heart & Stroke Foundation of Alberta the second weekend in January that I’m going to be a part of. They put the recipes in their newsletter, and the plan was that I’d make them tonight. And I did! This penne pasta is one of my favourite make-ahead-and-freeze dinners, and so the plan was to make two (just using a single recipe below will produce two pansful, enough for 4 each), put one in the fridge to pop in the oven when we got home from the movie at around 7, and freeze the other to keep M&W sustained when I go to Montreal next weekend. (That’s right! Montreal for the weekend!)
We ate the soup before we left, just so we didn’t arrive at the theatre ravenous, and the cookies got nibbled all day. But by the time we got home we were far too full of popcorn to think about eating pasta. It probably isn’t very good heart & stroke PR that we plowed through a large buttered popcorn at the movie, is it? Free refills are just a bad, bad idea.
Check out Ski for Heart if you want a great deal on a ski weekend at the Chateau Lake Louise – we’ll all be there for the weekend, there will be lots of food and activities for the kids – my plan is to sleep lots and go ice skating and for a sleigh ride around the frozen lake – one of my favourite childhood memories. And of course it’s all for a great cause.