Going Green

We decided not to buy that Prius V after all...why bother when a scooter gets ~84 mpg!  This was truly not an impulse purchase, and it has already saved us $1000 in rental car fees as Ian returns for several weeks of classes in San Antonio.  I will spend the entire weekend in the Texas heat riding in circles, happily. And while a cold Negroni conjures up that European je ne sais quoi, they are hardly appropriate pre-scooter class.  I made pasta instead using the egg yolks leftover from the rainbow angelfood cake.

Artichoke Pasta

1 bag frozen artichoke hearts

1 lb. fettucini

1/2 cup crumbled feta

2 cloves garlic, minced

2 tsp zaatar seasoning

salt/pepper

olive oil

fresh basil leaves

Cook and drain pasta reserving ~1/2 cup cooking water.  In a non stick skillet heat ~1 TBS olive oil.  Add artichoke hearts and garlic. Sprinkle with zaatar.  Saute until liquid is released and evaporated.  The artichoke hearts will be lightly browned and the garlic fragrant.  Add cheese and pasta water and heat until cheese is mostly melted.  Toss with pasta.  Adjust seasonings.  Garnish with fresh basil.

Easier than standing in line at the DMV for your motorcycle license.

Speed Racer? **professional driver on closed course, do not attempt.