Days 17, 18, 19, & 20 a.k.a. I am behind

Creativity is hard to document!

I have also been a bit of a slacker lately. Probably at least half of my creative endeavors have involved cooking, something I do on a regular basis. The whole idea of this month was to stretch my wings and let some creative juices flow. So I’m pacting to do stretch and flow more the second half of this month.

Day 17 

Mira attended a picnic at 100 Acres at the Indianapolis Museum of Art with Michael and me. The summer sun and extensive playing and exploring wore the pup out and she stole some drinks…many drinks…from Michael’s plastic cup. Luckily I had my water bottle with us, too.

Day 18

Homemade bread requires some planning to make. It’s certainly not difficult, but between hours of multiple risings and baking, the whole thing must be planned into the day. Due to bad planning on my part, we had no bread in the house on Saturday morning, and all I wanted for breakfast was some runny eggs with bread. So I made biscuits from Smitten Kitchen. They’re quick and fairly easy. My tips are these: the dough is quite sticky. Add maybe 1/2 cup extra flour. Make sure to bake them until they are truly golden. Slightly underbaked biscuits are not as delicious as fully baked ones. Breakfast was consumed too fast for photos.

Day 19

Happy Father’s Day! I have a…weird…awesome…hilarious…inappropriate dad. He dresses up in drag to raise money for Alzheimer’s, he tells me he needs a classy place for his whores to host more high-profile customers (my father is not a pimp), and he misses my mom when she leaves town for multiple weeks. So, on Sunday, my brother, his girlfriend, Michael, and I made dinner for him: Salads and stuffed shells from 101 Cookbooks.

The secret to these stuffed shells? Lemon zest. It’s mixed into the ricotta filling and spread across the bottom of the baking dish. Trust me, it really adds a unique flavor to the whole meal.

The beauty of this pasta is that you can make it in advance. This would be a great dish to make on a Sunday afternoon, freeze, and then make during the week after work. Scroll down to find the recipe after the jump!

I also went up to Zionsville for the annual pet parade and took a few photos for Robert Goodman Jewelers’ Facebook page. My favorite

Day 20

I hung my shelf in the living room! Finally the photos that have been tucked away all hidden on my bookshelf have a real home. And now I have a place to put flowers that is Lolacat-proof! The white roses are from my parents in honor of Oma.

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Pasta with Tomato Cream Sauce

I was about to spin this recipe as a good end of the summer dish. Then I realized that it’s almost October. Not so much summer anymore. When the hell did that happen?? (sidenote, I’m incredibly excited about October. Three concerts this month!!!!)No worries, I have plenty of fall recipes in my queue already (think apple pie and pumpkin bread). I love autumn for two primary reasons: scarves and comforters. My scarf collection is very large and awesome and cozy. I pulled out my comforter last night and my sleep last night was also very cozy. Anything that encourages coziness as the weather cools off makes me happy.

So a week and a half ago (even last week really) summer was still clinging on desperately in the form of 90° weather. I certainly did not feel like making fall-like dinners.

This pasta is easy and yeah, you have to have the stove on, but not on the kind of heat that heats up your kitchen.You most likely have everything you’ll need in your cabinets and fridge now.

It’s kind of a pumped up pasta with tomato sauce. And by pumped up, I mean awesome. And isn’t everything from Ree, the Pioneer Woman? Sexy cowboys, adorable kids, delicious food, and horses. Yes. Please.

OK, so make this pasta for dinner one night during the week. And, as usual, I used soy milk, but clearly, as the word “cream” is in the title, you can sub in cream.

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