Squash, squash everywhere. In the garden and in our pasta. Tonight was a super easy sauté of sliced light green and yellow zephyr and cocozelle striped zucchini with garlic, chile peppers and thin slices of Calabrese salami. I mixed the cooked squash into the drained pasta along with a handful of parmesan cheese and a splash of pasta cooking water. After a couple turns in a warm pot James had a light cheese sauce flavored with vegetables from our busy garden.
I'm just a self-taught home cook who likes to try new things. One day when things were a little slow and dinner looked better than usual I decided to post the results on Facebook. Then I did it again and again -- and well, here I am, another addition to the blogosphere.
James, aside from being the "luckiest man alive" ;-), is my very tolerant boyfriend of nearly 10 years. I hope you enjoy sharing his dinner.