Posted by Stephanie Meyer on May 16, 2006 at 12:51pm

Rainbow! How glorious, last night, right at the end of the baseball game. Definitely one (and perhaps the only) perk of this quirky weather – sun, rain, sun, rain, warm, cold, warm, cold. Tiresome. But the rainbow, wow. This pic is from my phone so of course doesn’t at all capture the rare beauty of a fully-formed, full-on rainbow, which this one was. Huge. Vibrant. Glorious.

And today, the sun! Yay! Feels sooooo good, prrrrr…

Didn’t even make dinner last night – it’s too tough to time it when we have a 6 pm game – so tonight I’m making the walnut-ricotta pesto. If it rocks, I’ll post the recipe.

Ahhh, out on the deck posting to my blog while Nathan and Vivian swim. Doesn’t get much nicer than this. They’re having a blast. I picked them up from video club at school and they jumped in the car and said, can we swim? Pleeeeaaasse? A hint of sun, that’s what did it, it’s been so cloudy and gloomy for so many weeks, they’re chomping at the bit to get outside and do something summery. They paused for a quick poolside plate of pasta – with the walnut-ricotta pesto, I gave them a taste-test first to make sure they’d like it. It turns out rather alfredo like, quite delicious, I’ll definitely post the recipe (in comments, below).

After dark, I’m hoping to sneak in a walk around the ‘hood, my favorite dessert, mmm…

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Older Comments

  1. By Suz on May 17, 2006 at 7:56AM

    That sounds amazing...and Vivian sure raved about it when she got home!!! I can't wait to try it myself!

  2. By Stephanie on May 16, 2006 at 9:45PM

    Walnut and Ricotta “Pesto”
    Makes 2 c., enough for 2 lbs. of pasta
    Adapted from Casual Cooking by Michael Chiarello

    This makes an easy, creamy, flavorful sauce.

    ¾ c. lightly toasted walnuts
    5 Tbsp. extra-virgin olive oil
    1 Tbsp. minced garlic
    12 large fresh basil leaves, coarsely chopped
    1 ½ c. whole-milk ricotta cheese
    Sea salt and freshly ground pepper

    Combine walnuts, olive oil, garlic and basil leaves in a food processor and puree until chopped to a fine paste. Add the ricotta and process until thoroughly blended. Transfer to a bowl and add salt and pepper to taste.

    To serve with pasta:
    1 lb. fettuccine or papardelle (Colavita brand is delish)
    2 Tbsp. butter
    Freshly grated pecorino romano cheese
    Sea salt and freshly ground pepper

    Cook pasta according to package directions, in salted water, until al dente. BEFORE draining, reserve about 1/3 c. of pasta cooking water. Drain pasta and return it to the warm pot. Stir in the butter, then 1 c. (not the whole recipe!) of the pesto, and the pasta cooking water. Toss until pasta is coated, season with more salt and pepper to taste. Serve immediately in bowls topped with grated pecorino romano. Serves 4-6.