Why is pasta so easy to make and so versatile?
It is my first choice when I don’t know what to cook. Throw it in with any sauce; white, red, yogurt or anything and eat. I LOVE PASTA!
Oh you can’t believe how much I love warm, freshly baked bread. The Lebanese loaf of bread, round and puffy, browned top and bottom and a little crispy, torn with both hands and dipped in labneh with olive oil drizzled on top. Life can’t get any better. Or maybe, equally delicious, a loaf of freshly home baked French bread with a crunchy crust, pulled apart to reveal the steamy white insides and dipped in olive oil and balsamic vinegar before having a bite that would definitely lead to another.
I got so carried away with the bread that I forgot my main dish. It’s only because I’m so happy that – finally – I have baked bread that was perfect after some jaw breaking attempts. After searching for an easy and quick bread recipe, making the recipe didn’t leave me much time during or afterwards for a big lunch as I was in a hurry to catch my theatre class. I had to come up with the quickest, a good recipe that would not take much time preparing and cooking: Pasta with ingredients found at home.
Immediately, I took out a couple of Sojouk sausages and one portion of vegetable stock from the freezer and decided to make Italian inspired pasta with a Lebanese twist.
Enjoy with freshly baked bread dipped in extra virgin olive oil and balsamic vinegar and a glass of red wine. That’s what I did.