I’ve been on the road for the last few days and am behind, behind, delightfully behind. A couple pre-new-job-trips have me happily distracted. However, in trying to keep up with the new gig and the suitcase that hasn’t been put away for several weeks, I’ve been delayed in posting the new OYW projects!

Did you pick a winner? Is it my turn to pick a winner from the dog collar project gone awry?

{Update: It is my turn to pick! And Sarah HB! You win! Love this shot of your fab fennel salad. Brava! Prize forthcoming.}

What do you suggest for the May sewing project?

For the May cooking project, how about what I made last night. This goes with our theme of being both seasonal and cleaning up what you have in the pantry. Because let’s be honest — who doesn’t have 5-14 different boxes of pasta in their pantry that have 1 serving left? This recipe calls for angel hair, but I guarantee is delicious with whatever you’ve got. Including a handful of peppers from the farmer’s market.


Summer Thai Peanut Pasta

Serves 6


1 package of angel hair pasta

.5 cups of peanut butter (or almond paste, if you’d prefer) — updated!

1 bunch of scallions

3 bell peppers of your choice

3 cups of assorted veggies of your choice (I like broccoli and snap peas)

1/2 onion, diced

3 cloves garlic, diced.

splash of rice vinegar

splash of teriyaki sauce

dash of cayenne

1 cube of chicken bouillon

splash of hot sauce (either a spicy oil, or your favorite salsa. Mine is Sriracha)

Can of water chestnuts

Peanuts (added as a topping, optional)


Boil water for pasta. Cook for 6-8 minutes — al dente.

In a wok or other large pan, brown onion and garlic with olive oil. Add diced veggies — minus the scallions. Add dash of vinegar and teriyaki. Drain pasta, saving 1/2 cup of cooking water. In the pan you cooked the pasta, add 1/2 cup of cooking water, 2 cups of warm water with chicken bouillon cube, peanut butter, another dash of teriyaki and a dash of cayenne. Mix until it comes to a simmer. Return pasta to this sauce and mix. Plate with cooked summer veggies on top, with a handful of peanuts and scallions. This is excellent with grilled asparagus on the side and a nice red wine. Or two.


Don’t judge. Did you see how many veggies were included in this recipe? A few more grapes won’t hurt.