my bags are packed...

... and I still have three days until vacation!  These will undoubtedly be the slowest three days of my life.  But seeing as how I checked out mentally about a week and a half ago, I thought I'd say goodbye-for-now, uh, now.  And also solicit your advice for must-see — and must-eat — places down in South Carolina.

Dave and I are off to Charleston! (That is, provided this April Fools Day snowstorm we're expecting doesn't mess with our plans ... please keep your fingers crossed for us!)  Off to Charleston for one whole, glorious week.  See you on the other side, with photos :)

And, Vermont, I expect spring to be in full swing when I return.  Pretty please?

xoxo,
Carolyn

lemon and cheese pasta

Sometimes — for me, at least — lemon, cheese and pasta are all the words you need to hear.

If those magic words don't do it for you, let me elaborate a little. Angel-hair pasta gets smothered in a lightly creamy sauce heightened by grated asiago cheese, just-squeezed lemon juice and zest, and a big handful of minced parsley. It's simple, fresh and lighter than you would think, but still very much in the realm of comfort food. Oh, yum.

Now, excuse me, but I'm off to host an evening of homemade pizza and old Disney movies. When was the last time you saw The Great Mouse Detective?

Lemon and Cheese Pasta

Adapted from Wanderlust, via Smitten Kitchen

1 pound angel-hair pasta
salt
3 lemons, for 1 tablespoon lemon zest and roughly 1/2 cup juice
1/4 cup olive oil
1/4 cup heavy cream
3/4 cup finely grated asiago cheese (or parmesan, etc.)

freshly ground black pepper

large handful of fresh parsley, minced finely

In a large pot, cook pasta in well-salted water until al dente. While the pasta cooks, zest and juice the lemons.

Set aside 1 cup of the pasta water and drain the pasta. In the same pot, bring the pasta water, olive oil, heavy cream and lemon zest to a soft boil on medium-high heat. Stir occasionally. Add pasta; reduce heat to medium-low heat and stir. Add cheese and 1/4 cup lemon juice to the pasta; toss well with tongs. Add more lemon juice to taste; season with salt and pepper. Toss in the parsley and serve hot, sprinkling with extra cheese if desired.

greetings from vermont...

...where my car drove into a snowbank last night. No, wait, a snowbank (or three) fell out of the sky and landed on my car. People, I'm sick of the snow. Two attempts to dislodge said car from aforementioned snowbanks have failed — and this is without Dave's help, as his office actually sent someone to pick him up this morning.  Can I sign up for that somewhere?

Right now, I'm running low on energy — shoveling is quite the workout when you have to pile the snow above shoulder height — and have watched far too much "Sex and the City." Send help, or vacation, soon.

xoxo,
Carolyn