Yes, I’m here with a recipe! I have no excuses rather than that August was a busy month!
My husband and I just got back from spending ten days in Maui celebrating his 30th birthday. Thirty is a big deal so I thought we’d go out with a bang! He’s a surfer, loves the beach and we’ve always wanted to go on a really great vacation before we started having a family. Maui made sense. It was a huge surprise that I held in for about two and a half months. I was planning on telling him days before we left which didn’t happen. I couldn’t hold it in any longer. I ended up telling him a couple weeks before the big day.
We had such a wonderful time I’m having second thoughts on starting a family so soon.
The surf was flat, but he got a couple good rides in. We couldn’t ask for better weather either!
I totally recommend saving your pennies and quarters and making a trip to the far Pacific. Eat beans and rice if you have to!
Two things I would do different when we go back (yes, WHEN—got to put that positive energy into the universe):
Pack more dry food. As I’ve said before, my husband is an eater. He can eat and eat and eat. And if you haven’t heard or experiened, food in Hawaii is expensive! Two bags of groceries at Safeway cost us about sixty bucks which consisted of the basics—milk, eggs, bread, PB&J stuff, hummus, crackers and some fruit and veggies. You really have no other choice which saved me from freaking out just a bit. You’re in paradise so live it up with your nine dollar PB&J…mmkay?
Second, I’d pack fewer clothes. It’s very relaxed there. The locals aren’t keeping up with the Jones’ (love it). Wearing flip flops and a cute casual summer dress (with your bathing suit under) is pretty dressy! No one cares if you aren’t wearing makeup and if you got your toes did. I packed way too much. I could have gotten away with packing some chones, a couple dresses, a few swim suits, and some flops.
We eventually got sick of eating out every day and couldn’t wait to get home and have a home cooked meal. But, since we’ve been back I’ve already been figuring out ways to get there next year. It will happen! Just you wait and see!
Okay, pasta salad time. I’ve made this three times this year and once last year. I already memorize what goes in it cause it’s that easy. And you know it’s good when the bowl you brought is licked clean every time.
You have to appreciate sundried tomatoes to like it. Vinegar and garlic too.
Please hurry and make this before it’s too late and all you can think about is raking up those damn leaves on your lawn!
Adapted from: The Pioneer Woman
- 4 garlic cloves, peeled
- 1 7oz jar sundried tomatoes packed in oil (Traders or Fresh n easy has the best deal)
- ½ cup + 2 tbs EVOO
- 3-4 tbs red wine vinegar
- Kosher salt and pepper to taste
- 1 pound any type of short strand pasta cooked el dente and cooled
- 1 jar Kalamata olives chopped (again, check out Traders or Fresh n easy for the best deal)
- 1 pint cherry tomatoes, sliced in half
- 1 cup fresh grated Parmesan Cheese
- Fresh chopped basil to taste (about a ½ cup)
- Salt and pepper to taste
In a food processor, pulse garlic a few times. Add sundried tomatoes (don’t drain), olive oil, and 3 tablespoons of vinegar. Pulse five to six times. Check to see if your taste buds might enjoy the last tablespoon of vinegar, if not leave it out. Add salt and pepper to taste and give it another few pulses. Taste again for salt and add if you’d like more.
In a large bowl add pasta, olives, tomatoes, and Parmesan Cheese. Pour dressing on top and mix together until combined. Don’t over mix. We don’t want your pasta turning to mush. It shouldn’t if it’s cooked right. Taste for salt and pepper, throw in the fresh basil and stir a few more times.
Refrigerate for a minimum of a couple hours before serving.
Happy Friday! Tata!