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Hold on to what is good even if it is a handful of earth.
Hold on to what you believe even if it is a tree which stands by itself.
Hold on to what you must do even if it is a long way from here.
Hold on to life even when it is easier letting go.
Hold on to my hand even when I have gone away from you.
- Pueblo Blessing

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Tuesday, Aug. 24, 2004 - 3:23 a.m.

Cost of the War in Iraq
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WARNING!!!! if you know me personally, you may read my diary, but if you do, you take the chance of hearing things you don't want to know, misunderstanding what I've written and being hurt by it. If you are unsure if it is ok to read, save yourself and me the grief and heartache, and ask first!!! Please note that this is a DIARY, ie my subjective feelings, hearsay, suppositions, and outpourings of ranting of the moment. It does not represent objective news, the whole of what I think of a topic or someone, or even a thought-out representation of any of the above. Keep that in mind. Thanks. * Here is a Diary Etiquette Read Me.

Tomatogarlickywenchie... a Recipe sort of

OK, second entry of the evening. First wahwah entry here.

Sometimes things are SOOO good you have to share (you can tell I have drug out the cookbook eh... (drig drag drug) )....

mmmmm. So, got fresh tomatoes (and some people I know HATE the texture of fresh tomatoes but like tomato sauce anyways... so listen up)... mmm, yup summer vine-ripened fresh tomatoes?

How about basil? Fresh basil leaves?

Well, put on a pot of water to boil some pasta in, and get out your blender/ food processor.

Chop up a bunch of tomatoes (about two or three or four per person)... big hunks, don't sweat it. Shove em in the blender. Add a clove of garlic per person (I used leftover garlic flowers).

And maybe 4 basil leaves per person. And a tablespoon of virgin olive oil (each). A wee bit salt and pepper.

VROOM VROOM VROOM!!! Puree the heck out of it. (your pasta should be closed to cooked now)

slice up some more basil leaves (and you can chop some more tomatoes if you like, and shred some mozza....) for the garnish on top.

Cube about 1/3 lb mozza per person.... little squares, yup 3-d squares is cubes.

Drain the cooked pasta, shove in the cubed mozza and stir. Plop on the pureed tomato basil stuff. Stir well. Put onto plates, garnish with the shredded basil leaves (and chopped tomatoes and shredded mozza if you got fancy).

Die of happiness eating non-cook pasta fresco. Eat immediately! Only in the summer people, only in the summer! Hop to it now! MMMMMM<<<<< if you are me, then it was so good you made more for your midnight snack and then wrote a diary entry about it..mmmmmmm.

Back to work, tah.


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previous meanderings - future past

Goodbye Michael. May your next life be kinder to you. - Thursday, Jun. 25, 2009
Taking Care of Your Cows - Thursday, Jun. 25, 2009
Saint Joseph robs the cradle and eats spaghetti - Sunday, Jun. 14, 2009
sticky notes and broken irises - Friday, Jun. 12, 2009
The FOODCOMMANDER - Monday, Jun. 08, 2009


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