Finally, a New Post!

We have not been eating anything blogworthy lately due to settling into the new school year - homework, girl scouts, band practice, meeting the teachers, etc. I don't remember it being so complicated when I was 9. I certainly didn't have the homework that my kids have - I have trouble myself with some of the 4th grade vocabulary words!

We are having lots of pasta this week due to the Carnivore running a race on Saturday. That's something he normally won't eat, so the rest of us are really enjoying ourselves. Of course, the Carnivore eats his with ketchup and has taught the children to do the same. A self-respecting Italian girl like myself needs a little something more!

Last night's pasta was Italian style, but tonight I went with Asian flavorings. I whipped this up from pantry and produce staples - it is basic but pretty tasty for something made on the fly while the spaghetti was cooking.

Easy Spaghetti and Peanut Sauce

2 T peanut butter

1 T hoisin sauce

1 T soy sauce

1 T sherry

1 clove minced garlic

1 t ginger (I used the jarred from Trader Joe)

4 T hot water (from the spaghetti pot)

Mix all together and pour over 1/2 lb. spaghetti. Throw on some chopped veggies (here, carrot, cucumber and scallions) and toasted sesame seeds. The sauce will taste salty by itself but goes well with the bland spaghetti.

Served with cabbage salad - cabbage, carrots and scallions with Japanese-style dressing from my local produce market.

And teriyaki eggplant - sliced and baked with teriyaki sauce, sugar and toasted sesame oil. (Put the sauce on toward the end and only on top - I put it on both sides and it burned!)