If design fails me I might be a saute chef....

I think I'm a natural sauteer.... One might ask what is that? That is someone who doesn't know how to cook anything else..because everything else has directions in a foreign language. Maybe I'm inspired by Julia and Julia or something.

Today I made a lovely fiesta pasta dish. Jonathan and Natalie feel free to laugh here.

For mood music I suggest Bob Marley Stir it up (Because that's what I'll be doing throughout the coarse of this process..) 

Saute Onions and Garlic of coarse (The most important ingredient). Add sun dried tomatoes, a cucumber variation of a sort...maybe Zucchini. I'm not sure yet. With some olive oil and pepper. Once your pasta is almost boiled (That's where I usually am at this point) Add some pesto & just a pinch of tomato sauce & or chopped tomatoes. Or both, the more the merrier. Let sit under light heat until pasta is finished. Throughout saute time feel free to add pepper. I have nothing else to throw on there at this point so I just go for it! (Go for it!) Feel free to squirt a lot of lime on this concoction. Zesty zesty zesty!

Also you will have a ghetto version of garlic bread going at the same time. If you're trying to conserve dishes feel free to use your saute pan while washing all other dirty dishes. By the time you're done...Your food has cooled to an eatable temperature and your bread will be just crispy enough. & will be a delightful saucy flavored piece of goodness.

& then you eat and serve with a Corona and lime. Am I a genius or a novice I'm not sure but it is damn good.  If you have guests for dinner apologize for the chaotic style of chef-ery. Everything tastes better once touched the floor, ceiling & walls.

Also do not be intimidated by lighting the stove. While you are deathly afraid of blowing up your apartment it probably won't happen...And If you're concerned about insurance remember you are Europe and know nothing about the insurance claims here. Also your kitchen is conveniently located near a back exit that leads to the back yard courtyard area. & remind yourself you've lived through a tornado, a broken tail bone and a very close encounter with a moving vehicle. (Another story, another blog...) You really have nothing to lose. Maybe your eyebrows but they haven't been plucked in over a month and could use some fire aided maintenance. Don't you already feel better about lighting your stove?

By now you should be halfway through your beer, well on your way to enjoying your Fiesta Pasta & you still have no idea if you're supposed to saute, boil or crack the avocado with a garlic mincer or an atomic bomb.

I'm not sure what Martha Stuwart would say about all of this but I'm almost certain I am good enough to be on the Bonnie Hunt show... Yes! She has expanded since Beethoven I, II & III. You can view her show after Ellen at 10am. I didn't think so...

At the point you've realized that this whole blog thing is not my scene. I should stop wasting my time and publish a cook book titled "Sauteing for Dummies & Student Abroad." Subtitle "Can't read the ingredients at your market...No problem. Veggies. Garlic. Pasta. Delight."

Who's making the call to Oprah?