So if you don’t know yet, we adopted a puppy this week. His name is Merlin. We are striving to welcome him into our family as a well-adjusted puppy while also trying to keep his big sister, Guinie, our 11 yr old Maine Coon mix cat at ease. Currently this involves her watching him from a comfortable distance across the room…Gonna take it as a win that at least they are in the same room…
While we had already started 2016 with a fair amount of cooking at home, this new addition to our family will come with even more cooking at home.
Since I have not hit the grocery store this week yet, I opted to dig into the pantry for our dinner last night combining it with a few leftovers from our fridge for a tasty homecooked meal.
Over the holidays, we received a gift basket from someone from Queen Creek Olive Mill. We already love buying our tin of olive oil there as locally-sourced olive oil just makes everything taste better.
I was excited to receive this gift basket as I had been wanting to try the spaghetti aglio olio for awhile, but it was a bit of a splurge.
Last night, I opted to add left over sautéed greens from our garden as well as some chopped salami to make it a little more robust. Although the recipe says that it is traditionally not made with parmesan, we love our parmesan in this home.
Completed the meal with a side of leftover salad from the night before with lettuce from our garden and a simple vinaigrette with just olive oil, lemon juice (neighbor’s tree), and pepper.
Next time, I will probably halve the spice packet as it packs a spicy punch! We added a squeeze of lemon, which made it a bit less spicy.