Computers and Vodka

Fantastic News!
Job1 will be getting not only a new computer, but also wireless internet to replace our dial-up nonsense! Jessy is about the happiest cookie ever! It's like Christmas.

On a calmer, yet no less awesome note, I made vodka pasta yesterday for Games Night. I'm putting the recipe up here so I don't lose it. It's my mom's recipe and it is fantastic. Most certainly one of my favorite pasta sauces. And one of the easiest to make too.

Jean's Vodka Sauce

2 large cans whole tomatoes
10-12 leaves of fresh basil, chopped
1 cup vodka
1 cup heavy (or light) cream
1/3 cup grated Parmesan cheese
black pepper
(makes enough sauce for 1 1/2 lbs of pasta)

In a large, deep frying pan, cook the tomatoes and basil until the tomatoes are soft. Crush tomatoes with fork. Add vodka and bring to boil for a few minutes. Lower heat and add cream and cheese. Season with black pepper and simmer for a few minutes more to thicken sauce. Serve over pasta with lots of bread. (because the sauce is just that good!)

It is filled with yummy and the whole process takes about half an hour. All amounts are vague so add a little more cheese or cream or vodka to taste. Yummy.

Lazy Jessy's Freezer Pasta Salad

I'm about the laziest person you'll ever meet. I go out of my way to do the least amount of actual work possible. Take, for example, what I am planning to make for dinner for myself tonight, freezer pasta salad. I actually make it rather a lot because it is fast, easy, cheap, and reasonably healthy. Plus it gets rid of any veggies in my fridge or freezer that really ought to get used up. (Though I must admit to buying vegetables specifically for making this salad.) It also works well to use up that last little bit of salad dressing that has been in the fridge for however long. It isn't really a recipe but here's how I make it.

1 box of pasta (any kind will do, but I like little shells)

3 or 4 large handfuls of various kind of frozen vegetables (my favorites include peas, corn, green beans, and chopped broccoli)

1 or two heaps of chopped fresh veggies that need to be used up (red peppers, cucumbers, and onions happen into mine a lot)

Dressing or mayo (I usually use a combination of both)

Seasonings (I *love* McCormick's Garlic Pepper Grinder! But onion powder, garlic powder, Italian seasoning blend, salt, and black pepper all work)

Put some water on to boil for your pasta. Fetch the colander/strainer and set it in the sink (or carry it around with you if you're as lazy as me.) Throw in your assorted veggies. Don't bother cooking them or thawing them. Cook the pasta. When it's done, pour the hot water over the frozen veggies in the strainer as you're draining the pasta. Dump the pasta in the strainer too. I usually just stick my hands in there and stir the pasta in with the frozen veggies. The hot pasta and the hot water thaw the veggies and the veggies cool the pasta at the same time. They should even out in a minute or so to a nice cool room temperature but you can also run cool water over the lot to do it faster. When everything is drained and thawed, dump it into a big bowl and add the mayo and dressing and seasoning to taste. I just add a little mayo and a little dressing (I like Zesty Italian or Balsamic Vinaigrette) and stir, then add more until it looks/tastes about right. You can get pretty creative with the seasonings. I sometimes throw in some grated or shredded cheese, or a can of chicken or tuna too. Best when eaten on hot days when the AC is broken. It's great the next day too.

Oh dear. Now I'm hungry. Guess it's lunch time. I think I'll take a pic of dinner tonight and add it in.