Friday, August 7, 2009

Frenchy Food and Wedding Invitations

I sometimes consider myself a genius in the kitchen. Mostly because I can follow a recipe, but also because I have an ability to see a recipe and decide on the spot if the ingredients are going to come together and be something good. Now, that is not to say that I haven't made some mistakes in the past...but I can't think of one right now.

Last night was good. Amazing good. Simple good. Damn good.

I found a recipe on-line ( for Lemon Olive Oil Tuna Pasta*, and I thought to myself, "Well, that looks kind of light and Frenchy." The ingredients reminded me of an easy meal I had when I spent a couple of weeks in France and Spain. Combined with a light spinach salad with a lemon, tarragon, and olive oil salad dressing and a glass of crisp white wine, I felt like I was in European Heaven last night. Next time I'm going to eat in on the patio and add some crusty French bread to the mix (which I will make myself).

All of the invitations have been mailed...kind of a debacle. Had to get inserts with directions and hotel info printed and needed a little extra help from U. We opted to hand write the envelopes, so he wrote our return address and I addressed them to the guests. It took a whole evening. And then my tongue almost fell off from licking and sticking the envelopes, but I graciously handed the whole stack to the mailman on Tuesday and now it's just a waiting game to see who's going to be coming to the big soiree. I'm getting ridiculously excited. I can't wait to get the mail, bills be damned!

*Found a low-carb pasta so that's what I used for this dinner. My little family doesn't even notice the difference.