tomatoes on a summer’s day

Well…it’s been a while.

back with a vengeance, fresh from the farm

In between moving, class-registering, grad-school-orientating, vacationing, and witnessing the greatest musical act on the planet, I inadvertently took a bit of a hiatus from the blog…but all that ends now. I hope (famous last words from someone about to start grad school).

Current/future projects include experimenting with more Arab & Moroccan recipes, trying my hand at a few Julia Child-inspired challenges (yes, I know, her recipes have been more than adequately covered in the blogosphere…but a recent visit to her kitchen at the National Museum of American History inspired me, what can I say), and visiting/reviewing DC’s most interesting eateries.

Also, beginning an academic voyage through Arabic, gender, literature, development, and Islamic Studies.

Also, I’m going to do my best to buy produce only from local farmstands and farmer’s markets (for as much of the year as I can) and reserve my trips to the gleaming, beautiful Social Safeway of Georgetown for staples, spices, and booze…so hopefully my posts will be very seasonally (and preservation-) oriented from here on out.

Speaking of, today’s recipe is thanks to my dear friend Megan, who taught me how to make a superb, simple, sumptuous red pasta sauce, Roman style, from scratch. There’s no better time to make it than now, while tomatoes are still in season and basil is happily growing a mile a minute, so read on for the key to delicious pasta goodness…

rosy red