therapy.

Today was a doozy of a day--from coworkers who like to act like six-year-olds,  to sitting an hour and a half in traffic for what turned out to be a totally useless interview--things were just frustrating. The things I "had control" over went ok-- I got ahead of schedule on my work  and got a lot of sleep (not at work, last night!)-- but the little things I could do nothing about were for some reason just SO bothersome, and I couldn't shake them off.

So I came  home and cleaned the entire kitchen just to release some energy. But that wasn't enough. So after venting to Hubs in what probably sounded to the neighbors like completely REAMING him (do I mention how patient this man is in every blog I write? I think I do)...

I cooked. Cauliflower Onion Linguine. Don't knock it til you try it. Recipe below, although I recommend leaving out the red pepper flakes and just opting for regular cracked pepper. Too much of a strong thing, I think. Oh, also-- pine nuts are great, so if you have 'em, throw 'em on there like it says. And, congratulations on spending $21 a pound on some stupid nuts.

Anyway...

Something about creating that meal, focusing only on that, having so much to do but orchestrating and timing it perfectly so that it all comes out exactly how it ought, is such a cathartic and therapeutic process.

The pasta was done al dente. The cauliflower was crisp, but not tough. The breadcrumbs were crunchy and toasty-flavored. Ahhhh. I made something, and did it well. So satisfying.

I probably sound like Remy from Ratatouille right now, but, since he was one of my inspirations to start cooking (no, I am not joking, that movie was amazing!), it makes sense. I think it again just goes back to creating, and enjoying our creations (like obedient cauliflower), just as our Father created us, and delights in us when we do as He desires.

Lessons from Linguine--hey, he's from Ratatouille, too! Look at me writing all themed-like!

Here's the recipe, from Food Network Magazine:

Cauliflower-Onion Linguine

Ingredients

• Kosher salt
• 12 ounces linguine
• 4 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup panko (Japanese breadcrumbs)
• 1/2 cup fried onions, chopped
• 4 cups cauliflower florets, roughly chopped
• 1/2 to 1 teaspoon red pepper flakes
• 1/4 cup grated parmesan cheese, plus more for topping
• 2 tablespoons chopped fresh basil
• 1/4 cup pine nuts

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.

Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.

Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan.


ENJOY!