Wilde Week #41

1. Such a busy week at work! I've been working on quite a few different projects, including securing lab space for our research team. Those lovely flowers up there? They're from our lab real estate broker.  I think she really wants us to lease a lab space through them.

2. I might be ready to wave the white flag on winter this year.  I'm usually pretty hardy when it comes to snow, I grew up in Buffalo, NY after all. Buffalo is one of the snowiest places in the states. I once brushed over a foot of snow off of my car and drove to school.  But this winter in New Jersey has been ridiculous! Last Thursday, we got 14 inches of snow, followed by two hours of hard rain, followed by three more inches of snow.  The temperatures are supposed to rise above fifty degrees this week, which means I'll be watching the streets flood as the entire state of New Jersey is a flood zone.

3. At least my Hunter boots have been getting lots and lots of use this winter. I really want a few more colors of rain boots.  I think a bright pink pair would really cheer me up on a rainy/snowy day.

4. This weekend was another big Bloomingdale's sale and I picked up these Joan & David flats for a song. They are so shiny and pretty! I want to wear them all over the place, but sadly the sidewalks are coated in a foot of snow.  Montclair is having trouble removing all the snow, because there is no where left to put it!

5. Did I tell you that the banana pudding at Magnolia Bakery is amazing? We were in the neighborhood of one of their shops on Sunday and I got myself a treat.  Not in NYC?  I made it a few weeks ago and the recipe is so so so close to the real thing!

6. Umm, so I haven't gone grocery shopping in a few weeks. We were okay for the first two weeks, I like to keep chicken in the freezer, but now we're running out of food... We have even run out of eggs and bread, so much for omelet Wednesdays! I think tonight will be a risotto and whatever is left in the fridge night!

7. All this snow that we've been getting is a bit of a pain, but at least it makes Newark Penn Station look pretty.

8. I think I might be terribly un-American. I am almost completely apathetic about the Olympics this year. Maybe it's because it's warmer in Sochi than it is in New Jersey? Maybe I'm sick of looking at snow? All I know is this... I spent the last winter Olympics on vacation in St Kitts. I want to be there again.

CTB 2014 - All-New Complete Cooking Light Cookbook

I have been promising and promising my friends that I would post more healthy dinner options to WITK this winter.  But you know what, desserts are way more delicious.  In order to prove to you (and my family and friends) that I eat more than just cupcakes and cookie cakes, I made you some dinner.

I was totally unsure of this recipe when I original chose it for my Cook the Books challenge recipe for the "All-New Complete Cooking Light Cookbook. The thing is, I had both leeks and cabbage in my fridge, because you never go through an entire head of cabbage in one recipe.  They should try breeding smaller cabbages, maybe cute little square Japanese cabbages. (What, you know you've seen these rectangular watermelons from Japan!)

With my uncertainty put to the side, this dinner came together so quickly!  That's what happens when you are just cooking two sausages, some pasta and leafy vegetables.  Dinner in twenty minutes  BOOM!  You're welcome.

And sorry, this isn't a very romantic, February 14th kind of dinner!  Happy Valentine's Day!

One Year Ago: Chipotle CopyCat Recipes
Two Years Ago: Chocolate-Peppermint Marshmallows
Three Years Ago: Homemade Butterfinger Bars

Whole Wheat Pasta with Cabbage & Leeks

This dinner was quick, simple and really delicious.  The boyfriend, who really dislikes cabbage, ate this pasta without complaining!  He actually said it was a nice change from a tomato or cream-based pasta sauce.  Just be sure to get some good fontina, I used a Dutch fontina.

1 pound uncooked whole wheat penne
Olive oil
4 ounces sweet Italian sausage
2 cups chopped leeks
4 cups shredded cabbage
1 cup chicken broth
1/4 teaspoon black pepper
1/2 cup shredded fontina cheese

Bring a large pot of salted water to a boil.  Cook pasta for about 9 minutes, until just before al dente.

While pasta water comes to a boil, prepare sauce.  Heat olive oil over medium heat.  Remove sausage from the casings and cook for about 2 minutes.  Break up sausage into crumbles.  Add leeks and stir, cook for 2 minutes.  Add cabbage and stir, cook for another 2 minutes.  Add chicken broth and black pepper and bring to a boil.  Reduce heat to low and simmer for 15 minutes.

Drain pasta and add to the sauce, toss to coat.  Cook for about 2 minutes, or until pasta is completely al dente.  Remove from the heat and stir in fontina cheese.  Serve while hot!

Celebration Cookie Cake

Today we are celebrating 7 years!