Fridge and freezer getting sparse (but then again not really). Please send produce. (W continues to plow through several apples and pears a day, has frozen berries in his smoothies and loves his dried apricots. Please don’t call child services.)

Today’s pasta creation made use of ricotta still left over from shooting last month, half a bag of penne pasta from the near bottomless (or backless? that sounds more like a sexy dress) dry goods cupboard, some frozen chicken breasts and spinach, and some jarred pesto. Penne boiled while chicken cooked in skillet with just a bit of oil, salt and pepper. Penne tossed with a few spoonfuls of pesto and about half a cup of ricotta. Shake of crumbled spinach added to browned chicken in pan until thawed, then dumped over pasta. Peppered. Who needs recipes?

One Year Ago: Brown & Wild Rice and Barley Salad with Chick Peas, and ice cream with Warm Chocolate Peanut Butter Sauce