
Big things are happening. Giant things, maybe. I don't know how to explain it, but I feel it. Everything in my life is shifting in a new direction... and I'm ready to just let go and see what happens.
A full-blown New Jersey summer is finally here, bringing with it humidity, bikinis, and farm markets. The majority of my time, however, is spent indoors - working my way toward France with every extra shift picked up at the restaurant. But life continues to move on around me, often in unexpected ways.
My youngest brother is potty training. My other four siblings spend their days at the pool (or in the case of my 16 year old sister, surfing Myspace). My father and his wonderful girlfriend are planning a wedding and thus, our cozy Princeton home is under major construction in order to fit all seven people, three cats, two rats, and a hyper little dog inside.
In short, it's noisy as hell and our kitchen is going to be all but inaccessible for the next month or so.
But still, it is sunny and hot and that is just fine by me. Bring on the ice cream.

I am the typical fun-loving, wild-haired, over-the-top enthusiastic Leo and naturally drawn to all things sunny, bright, and adventurous.
This was demonstrated during my childhood growing up in the country, when I would generally spend all day traipsing through the woods, returning home sun-bleached blonde and generously freckled (and most likely inches away from sun poisoned). And hungry.
Luckily, it's the time of year when fresh food is in great supply - soft delicate raspberries pair up with plump and juicy blueberries. It's the perfect time for Jersey sweet corn and tomatoes, as well as crisp spinach, deep red cherries, sensually fuzzy peaches, summer squashes, strawberries, and watermelon. And of course, my favorite - BROCCOLI.
Fresh, natural, and recently picked, this kind of food rarely ever needs any seasoning or added nonsense. It's perfect on its own.
And right now, that's exactly what I need.

Summer Pasta Salad
The amount of veggies in this recipe are just estimates, so please just add as much or as little as you like. Don't you dare use canned vegetables or I will come find you.
Ingredients:
1 lb Organic tri-colored pasta (make it all purdy-like with fun shapes)
20 cherry tomatoes (I used both red and orange varieties)
20 green beans
1-2 ears of corn
3 tbsp white wine vinegar
6 tbsp extra virgin olive oil
Toasted pine nuts
Fresh basil
Dried oregano
Dash of red pepper flakes
Salt and pepper
Directions:
Cook the pasta until it is just al dente, drain and rinse with cold water. To make the vinaigrette, combine vinegar, oil, dried oregano and pepper flakes, and salt and pepper. Whisk very well with a fork. This makes a decent amount of dressing, so just pour your desired amount over the pasta and save the rest. Set the pasta aside and let marinate.
Wash all vegetables and try not to resist eating all the cherry tomatoes. Cut the corn kernels from the cob with a sharp knife. Cut the ends off the green beans and then cut into small pieces (approximately 1" or less in length). Roll up basil leaves and slice very thinly into strips.
Add vegetables, basil, and pine nuts to the pasta and toss. Season with more salt and pepper. Let marinate for at least an hour. Serve cold.

P.S. Last week, Transformers II began filming in Princeton and the lead actors were spotted eating in my restaurant. Squee!















