Thank goodness for technology. While I whipped up this week’s recipe early enough on Sunday to enjoy the natural light still streaming through my windows, I didn’t sit down to write this post until about 10:50 pm last night. I got caught up in the Oscars, and well, thought that this week’s post would be as easy as the recipe was. Little did I know that my beloved MacBook would refuse to turn on. Luckily my often forgotten iPad was ready to stand in.
Thank goodness for Mark Bittman and thank goodness for recipes like Baked Rigatoni with Brussels Sprouts, Gorgonzola and Figs. Marcia from Twenty by Sixty choose this recipe for The Food Matters Project this week and, like all of the recipes chosen before it, it turned out better than expected. Fresh figs were a little hard to find and dried figs were a little pricy but luckily tart dried cherries were ready to stand in.
Mr. Bittman’s recipes are just so flexible and sometimes we need to remember how to do that ourselves. I’m so used to just sitting down on my couch with my laptop when its time to blog that I forget about the really nice desktop in the second bedroom and that it really is possible to work on my iPad with just a little finagling.
This take on a creamy, baked pasta was just incredible. I couldn’t stop taking bites while I was trying to photograph it and I can’t wait to dig into some for lunch today. From what I understand the other FMP bloggers had similar experiences with this recipe, check out how they fared here.