<<<– It was tasty and healthy, but not a very sexy dish. Although, hey, I think my photos are getting better. Shout out to Miss CK! As Real NY housewife Heather would say without a hint of irony, holla! Wait, who am I hollering at right now? Myself? This is why I can never be a Real Housewife. Well, also, I’m not rich, bitch, nor am I in bankrupcty.
I recently wrote an entire (ahem, okay, two page) story that I’m not going to tell. It’s not important why. Suffice to say, lawyers are boring. I get it. Why do you think I quit being one? Although a recent expenditure for annual bar dues might suggest otherwise…
So. I wrote another piece that is sexier. I’m not sure when I’ll get to do it and, well, a lowfat pasta dish it is not but it was painful to write. I came to hate myself when I was writing it. My husband read it and said, did you actually say that? Yes, yes I did. I am an asshole. Was. Was!
I just have very few stories in which I am a damsel in distress and then there is a huge outpouring of love and affection for me.
In other news, I
finished wrote a draft of the first act of my play, and submitted it to my writer’s group. I am already anticipating the comments. I plan on refusing to hear one iota of praise and just reveling in all of the criticism. Unfortunately, in making these characters more complex I have really come to hate them. No, not hate. Just tolerate. I tolerate them, and I can’t merely tolerate the main character. I need to connect with her!
Maybe she’s an anti-hero. I’m kidding, I don’t even know what that means. That’s why I need a writer’s group. Writers’ group? See how much I need them? Ugh.
3/4 lb whole wheat pasta shells
1/2 cup olive oil
4 leeks, washed, trimmed, and sliced
About two pints cherry tomatoes, halved
1 cup plain lowfat greek yogurt
1/4 cup or a few generous splashes dry white wine
coarse salt and freshly ground pepper to taste
Boil the pasta until al dente. While the pasta is cooking, sauté the leeks in olive oil until soft but not brown. Add the wine about a minute in. Next dump in the tomatoes and cook for about two minutes, until the tomatoes are just about to burst (I love tomatoes like this — you can cook cherry tomatoes with just olive oil and coarse salt and it’s a fab side dish). Add the olive oil, leek and tomato mixture to the cooked pasta along with the yogurt. Season with salt and pepper to taste. Done!