Monday night I got to hang out with a good friend that I rarely get to see. We made pinhole cameras (or rather started to make pinhole cameras), and made a retro typewriter work in a build up to a delicious diner. Here are some action shots!
For the main bit I made Mo’s Sauce-y Vodka Sauce- although I had no heavy cream so I improvised with a whole milk/cream cheese combo that did the trick less a few cream cheese lumpules. So good! I have never been able to master the thick/richness of a store bought sauce, but this one didn’t need it. It was especially good as leftovers the next day as the liquid had soaked into my al dente noodles.
I had no lettuce, but a good array of fresh salad veggies- plus an avacado to boot! Along came the inspiration for this delicious summer side salad that rounded the meal out perfectly.
Bright Summer Salad
1 cup blanced sugar snap peas
2 inches paper thin sliced English Cucumber
1 shaved carrot (done with the veggie peeler)
1 can cannellini beans rinsed, drained
1 small red gypsy pepper
paper thin sliced onion, to your liking
1 very large yellow heirloom tomato, cubed
Avacado- Cilantro Sauce
1 whole avacado
the top part of a cilantro bunch (about 1/4 cup)
1 clove garlic
juice from 1 lemon
Salt & Pepper
a few T Olive Oil
Milk- as needed
In a blender (or it fits perfectly in 1 of the cup shaped parts to the magic bullet) combine all the ingredients minus the milk. Blend until smooth. Open, taste for further seasoning. If you want a more watery sauce use milk to thin it out. Toss with veggies and serve immediately.
