Well hello, September! September has always been one of my favorite months because it means football season is here, fall weather is around the corner, celebrations are in store for our wedding anniversary, and pumpkin flavor food and drinks are creeping onto restaurant menus. As you can tell, I am one happy lady today so bring it on, September...I am ready for ya!
I don't know about you but I'm ready for the Fall. Is anyone else over the heat and humidity? It's going to be hard to say goodbye to the golden glow that I've acquired over the past few months but everything about these outfits has me excited for the cooler temperatures!
Is there anything better than treating yourself to a blowout and a glass of champagne at the end of the day? If you live in Raleigh, Parlor Blow Dry Bar is the perfect place to relax and have a little me time!
8 ounces of Whole Grain Spaghetti
5 ounces of Cherry Tomatoes
3 cloves of Garlic
1 ear of Corn
1 bunch of Basil
2 tablespoons of Mascarpone Cheese
2 teaspoons of olive oil
1/3 cup of grated Parmesan Cheese
1/8 teaspoon crushed Red Pepper Flats
ONE. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of corn. Cut the corn kernels off the cob. Pick the basil leaves off the stems and discard the stems.
TWO. Add the pasta to the pot of boiling water. Cook the pasta for 5 to 7 minutes or until al dente. Reserve 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.
THREE. While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot and then add the garlic, shallot and corn. Season with salt and pepper. Cook, stirring occasionally for 2 to 3 minutes or until softened.
FOUR. To the pan of vegetables, add the tomatoes, half the basil (roughly chop just before adding it) and as much of the crushed red pepper flakes as you'd like based on your level of spice. Season with salt and pepper and cook for 1 to 2 minutes or until everything is well combined and the tomatoes have softened.
FIVE. To the pan of vegetables, add the cooked pasta, mascarpone cheese, Parmesan cheese and half the reserved pasta cooking water. Season with salt and pepper. Cook, stirring frequently, for 1 to 2 minutes or until the pasta is thoroughly coated. Remove from the heat and divide the pasta between 2 dishes. Garnish with Parmesan cheese and remaining basil.
A few more of my favorite links this week...
+I am all about being efficient and learning new tips and tricks about blogging. Biana from B Loved Boston wrote this great article.
+Speaking of efficiency, Love And Bellinis shared a few great time-saving apps and I have already downloaded Matchbook and TeuxDeux. You will have to take a peak!
+Looking to travel abroad soon? If so, Lisa from Lisa Loves John shares her tips for planning a vacation out of the country.