Here's a Clue...

Here's a clue that you're experiencing technological over-saturation...
You sign on to Facebook with your iPhone, then hold it up to your ear to hear your messages. And look at it twice because you wonder why you're not hearing anything.

Here's a clue that you're too deep in thought...
You drive into you driveway, press your garage door opener, and wonder why your neighbor's garage door is going up. Yep, you pulled into the wrong driveway.

Here's a clue that you have too many mobile control devices...
You arrive at work, and as you're walking toward the office door you're clicking your car remote to unlock it. Repeatedly.

These are true life experiences in a week of a sleep-deprived new father (who is loving every minute of it). Thank you for reading.

Goodness In A Dish

Okay, I have to give credit to whom credit is due. A couple years ago, Liz and I got this great recipe from Rachel Ray. Well, not personally, but from her magazine! ;-) It had been a while, so I made it last night for dinner. Mm, Mm, Mmmm! I posted a picture of it and a few friends asked for the recipe, so here it is. BLT Rigatoni. Sorry, I can't tell you the calorie count. But who wants to think about that, anyway?! Let me know how you like it...



INGREDIENTS
- 1/4 pound pancetta or bacon, cut into 1/8-inch-thick slices
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 4 ripe tomatoes, cored and cut into a large dice
- Coarse salt and freshly ground pepper
- 3/4 pound rigatoni, cooked until al dente
- 1/4 cup chopped fresh basil
- 1 bunch arugula (about 2 cups), tough stems removed, leaves coarsely chopped
- 3/4 cup freshly grated parmesan cheese

DIRECTIONS
1. In a medium skillet, cook the pancetta over medium heat until crisp, about 6 minutes. Drain on paper towels and coarsely chop.
2. In a medium saucepan, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the wine, bring to a simmer and cook for 1 minute. Add the tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occasionally, until thickened, about 20 minutes.
3. In a large bowl, combine the cooked rigatoni with the sauce. Add the pancetta, basil and arugula; toss. Drizzle with olive oil and sprinkle with the cheese.

Lamb Butter?

This is one of the weirdest things I've seen since moving up north from Oklahoma. But it seems pretty normal to everyone in the Chicago area. Hmmm. They also do Lamb Cakes. The first time I heard someone talking about it, I thought it was a cake made out of a lamb (gross). No, it's just a cake in the shape of a lamb.