I am hard at work on a post about my theory of Australian actors (and no, it doesn’t only consist of ‘so awesome!! Squeeee!!!!’), but until then, I thought I would post two things that are currently taking up a lot of my brainspace:
1. The new video ‘Cry Baby’ by Cee Lo Green.
If you don’t have Cee Lo Green’s album, The Lady Killer, please purchase it immediately. But the whole thing is worth it – pretty much every song is a gem. This is the latest video from the album, and like the equally awesome video for ‘Fuck You’, it’s a fun, retro, singy/dancey blast. And URKEL, who knew? I sense a Neil Patrick Harris-esque career revival for Jaleel White. Anyhoo, enjoy:
2. This Broccoli/Pea/Feta Pasta Salad Recipe from Jamie Oliver.
Jamie Oliver is pretty awesome in general – who woulda thunk that this gangly, sweet, highly enthusiastic goofball would end up being a crusader for school lunch reform in America? And he still has the energy that makes you watch him and think, ‘that’s not so hard!’ even though you have been known to mess up a grilled-cheese sandwich. I am a firm believer that celebrity chefs are successful because they act as sort of fantasy family members – sweet dottie granny Paula Deen, who plies you with sweets, cool uncle Bobby Flay, who’s sort of a badass but never around you, luscious earth mother Nigella Lawson, who talks to you about chocolate while you’re busy wondering if you could ever possibly fill out a sweater like that, Rachael Ray, enthusiastic sister who is always so much fun to be around, even if she never says bad words. And, of course, Jamie Oliver, the favorite cousin all your friends have crushes on, and you secretly have twisty feelings for (What? He’s at least a fantasy second cousin or more, it’s not weird) , even if he names his children after flowers and toys.
This week in People magazine he gave a recipe for a Broccoli pasta salad featuring peas, mint, and feta, and I fell in love immediately (feta and I have a long healthy relationship). I made it Monday night, and I think I have eaten it every meal since. It is delicious. Mint! Why don’t we eat mint more in food? It’s delicious! Mint and peas! The Brits own this combo, and we should borrow it! Feta! Broccoli! Just a big win. I’ll put the recipe below, and then I’m going to go enjoy a little second breakfast. And then some elevenses.
Pea, Broccoli & Feta Pasta Salad
- 1/2 lb. whole wheat penne
- 1 head of broccoli, cut into small florets
- 4 tsp. red wine vinegar
- 1 tsp. Dijon mustard (you could use regular mustard if you don’t have Dijon)
- 1 tsp. honey
- 3 tbsp. extra virgin olive oil
- 1/3 c. frozen peas, thawed
- 1/4 tsp. red pepper flakes
- 1/4 c. chopped fresh mint
- 1/4 c. chopped flat-leaf parsley
- 1 c. crumbled feta cheese
- sea salt and black pepper
1. Cook penne in a pot of boiling salted (sea or kosher salt is best!) water according to package directions. Add the broccoli florets for the last three minutes of cooking. Drain and set aside.
2. Meanwhile, combine the vinegar, mustard, honey and olive oil in a small container (that has a lid) with a pinch of salt and pepper. Shake well with the lid on.
3. Toss the pasta and broccoli with half of the dressing in a large bowl. Stir in the peas and red pepper flakes and leave to cool.
4. Once the pasta is cool, add the chopped herbs and feta. Toss with the remaining dressing, add salt and pepper to taste, and serve.
5. While you eat the delicious pasta, google photos of Jamie Oliver. Feel guilty looking at his earnest expressions of belief in your ability to cook better, despite the fact that you once forgot to add flour to a chocolate chip cookie recipe. Vow to cook more and better. Acknowledge that this will first probably mean making this pasta salad every week for the next two months. Then branching out. Maybe.