You've gotta make it up here someday my!! I'll get ya to the Hill and after we'll get some Ted Drewes frozen custard. It's a classic!
I love places like that!
You made me hungry! I just fixed some salmon salad (similar to tuna salad) with whole wheat crackers and cherry tomatoes on the side. I know it's not gourmet, but at this time of night (late, late supper...lol!) it is delicious.
Nicks Pasta:
(Nick did the wedding soup recipie too)
1 lb penne pasta cooked
2 bunches asparagus
4 lg portabella mushrooms
1 large orange or yellow bell pepper
4-6 cloves of garlic, crushed
6 greenonions chopped fine
1/2 cup chicken stock(non fat low sodium) add more if required
3 tblsp good olive oil
Dash or two of a good white wine
Cchop asparagus, mushrooms,and bell pepper into smal pieces and set aside.
in a frying pan, saute onions and garlic in olive oil till onion is transluscent. add chicken stock, mushrooms, asparagus and peppers add wine and cook veggies al dente.
Add pasta to the pan and mix, than serve with:
Grated romano or Locatelli cheese