Young & Hungry

Photo credit: Epicurious (I accidentally deleted my pic!)

 

Carrots make me happy.  And doesn’t every girl deserve to be happy?  I first had these little gems, a Bon Appetit creation, at my lovely cooking partner’s house during the traditional Wednesday Cochran Family Dinner (plus Katy.)  They have a spicy kick that’s tempered by what’s become my favorite summer herb—mint.  Fire and ice carrots!  I recommend setting the oven to either convection or broil to ensure that they turn into delicious, browned, shriveled morsels of carroty goodness.  Make some, eat some, be happy. 

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Work, errands, fun, meetings, extracurricular activities….who has time to make dinner?  I threw this pasta together while trying to find creative uses for my co-op yield on a tight time budget.  I did a quick sauté of garlic, mini peppers and grape tomatoes in olive oil than added in freshly cooked angel hair and a ladle of the salted cooking water.  A handful of fresh arugula and salt & pepper to taste completed this vibrant yet super simple dish.   Time for the next item on the never ending to do list.

Once upon a 1982, two dark-haired babies were born on opposing sides of the East coast, Christine Cochran in Clearwater, Florida, and Katy Purwin in Rochester, New York. Little could they comprehend at that time that their paths would soon cross as both relocated with their respective families, taking root in suburban Alpharetta, GA. Fast friends in high school, Christine taught Katy about the art of fashion while Katy showed Christine the perfect mascara technique, and both came together with a singular love: that of food.

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