Turning the Other Cheek…

A year or so ago, I made the promise to let go of all the people and things that hurt me. Life is so short and so precious that you can’t let these things get to you. So I wonder… is it worth it to turn the cheek with a close friend? Or is it better to just let them go and move on? If it were anyone else, I’d just let them go. I have a great friend, Kara, and she is my voice of reason in this matter. She told me to give this friend the benefit of the doubt and let bygones be bygones. So… I’ve decided to let it go.

Anyway… at the same time I was preoccupied with thoughts of tangles of pasta and meat sauce… I followed Whipped’s recipe for Pasticcio to a T. I found that my noodles absorbed quite a bit of liquid. So the only changes I would make are to use 28 oz of tomato sauce to help keep the dish a bit more moist.



This summer has been really weird. I started working immediately after finals… and if you have ever talked to a law student after finals after over you understand how mentally weird law people can get by sitting alone in the dark reading statutes. My job, as a research assistant, was literally to sit in the library (again) all summer reading random things and taking notes. And to top it off, all of my friends have been out of town, or working crazy hours at law firms. But, that’s all good because I really needed time to train for the marathon (the first one for me!)… but then I got some really strange arch injury, and then I tripped and scraped/bruised both legs, hips and elbows. And then when I finally started hitting the groove again, I fell during my long run (my fault for running at 10pm). And, because I didn’t want anyone to discourage me, I didn’t really tell anyone I was training for a marathon and I ran most of my runs alone. You know what that does to someone? It makes you a little weird. I mean. I’m weird to begin with… but I’ve never spent so much time staring out my window in lala land. Then my friend said he was trying to get his 5K time to under 20 minutes, so I immediately volunteered to run with him. It’s awesome because it switches up my routine, but when we’re done with the 3 miles, I feel like my legs should keep going. And then last week, on my eight mile run I felt my foot start to hurt, so I proactively stopped. And then I have all sorts of creepy dreams about running.

So, short story, I’ve been really distracted and forgetful. I haven’t really cooked all summer because I crave things like cold bread and pounds of steak. And I really think that you guys know how to sear steak 5 minutes on each side for a perfect medium rare.

Anyway – I made this pasta salad a couple weeks ago, and much to my delight, the beets that I tossed into the pasta turned the noodles hot pink!

Hot Pink Beet Pasta Salad (a Kaprise Kitchen original)

  • 14 crabs, meticulously picked apart – about 2 cups of crab meat
  • 1 pound of pasta suitable for pasta salad. I used the twirly kind because I like the orange and green ones
  • 2 beet roots, roasted in a foil packet at 400 F for 30-40 minutes until tender, cooled, peeled, and cubed
  • The leafy stalks of the beet roots, washed and blanched in boiling water for 2-3 minutes, cooled and chopped
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of toasted flaked almond
  • 16 oz of black olives, sliced
  • Salad dressing of your choice, or balsamic vinegar reduction
  1. I discussed the crabs and the ridiculous amount of time I spent picking at them, so see that post please.
  2. For roasted beets – please reference Funnyeater‘s commentary on roasted beets.
  3. While the beets are roasting, assemble the remainder of the ingredients – boil a large, salted pot of water and cook the pasta until very al-dente. My pasta’s suggested cooking time was 10 minutes, so I cooked for 8 before draining well and rinsing with cold water.
  4. For blanched beet greens – simply wash the greens thoroughly before plunging into boiling water until the greens wilt. Drain the greens well and chiffonade.
  5. For chopped peppers, celery, and olives – feel free to chop as small or large as you like, and feel free to use any other type of vegetable that keeps well in pasta salad.
  6. Once all of the ingredients are assembled, toss all the ingredients in a large bowl with a touch of olive oil (to keep things from sticking too much). I left the crab meat out so I could top the salad with the crab meat and almonds… it looks prettier
  7. Drizzle the salad with salad dressing or balsamic vinegar reduction (which I find a little lighter since a teensy dab of it goes a long way).

Alone Time

I came to law school in the fall of 2009. I was thrilled to be in a new city and starting law school. I met Jason the first day of law school, and we dated until the following August. Then in September, I serendipitously met Chris, which then turned into the raging catastrophe of my law school career. We parted ways at the beginning of 2011, and I felt as if I was suddenly free. I felt wonderfully alone. I reveled in the silence and the complete lack of commitment to a single needy individual. Instead, I was suddenly free to do whatever I wanted. I thoroughly enjoyed my spring semester free of any romantic attachments and threw myself into my studies.

Then, a couple days ago, I met with some law school friends who were recounting hysterical stories about how these parties they had attended, or a dinner party someone had hosted. At first, I was indignant that I hadn’t been invited… but then I remembered all of the times that the men in my life demanded more of my time. And as the obliging girlfriend, I would put my friends second. I was usurped by the boyfriends, and whatever they wanted. I didn’t understand or know how to say no. I just followed. I’ve since learned better. I have learned to tell people to leave me be. I need my alone time.

The other day, I commented that I felt lonely to a friend and he was so shocked he dropped his phone. He wanted to know how I managed to feel anything… between the running, the baking/cooking, the social events, work, and painting – how did I feel anything? And you know what? He’s right… there is no time for pity or loneliness. We only live once, and we should live it fully.

I truly believe that in life, we make mistakes and then we move on and learn from them. So, despite feeling bereft because I missed out on all of these things because I stupidly over-prioritized my boyfriends, I decided never to let moments pass me by. I know that in this life, I am not a follower. I am a force to be reckoned with… I just forgot for a small blip because I was enthralled by relationships and the “we” instead of the “me.”

However, even though we should all strive to be a force to be reckoned with, a tidal wave of greatness… we do need to eat. As my training for the SF Marathon intensifies (before I start to taper in July), I need meals that are quick and delicious. Carbs, vegetables, and protein are important in replenishing my body when I fleet footedly run 30+miles a week.

This pasta is something that takes 30 minutes from start to finishing the bowl. This time I didn’t add protein, but occasionally I’ll throw some clams, chicken, or strip steak in to make it stick to my ribs a bit more. The pasta is simple, and probably can be made from whatever is in your kitchen right now. I used whole wheat pasta and salted butter.

Pasta for the Runner In You (Kaprise Kitchen style)

  • 2 tablespoons of butter
  • 2 tablespoons of chopped garlic
  • 1/4 -1/2 cup of frozen corn, spinach, or other vegetable you want to include
  • 4 tomatoes, cubed
  • 1/2 cup of dry white wine
  • salt/pepper to taste
  • parsley, chopped
  • 2 servings of pasta
  1. Bring a pot of salted water to a rolling boil, add pasta and cook to al dente
  2. Since my pasta only took 9 minutes to cook, I started my sauce a couple minutes before I added the pasta to the water
  3. Melt butter in a saucepan until foamy
  4. Stir in garlic and saute until translucent
  5. Add white wine and stir in tomatoes
  6. Simmer gently, adding the vegetables you desire to the sauce
  7. Salt and pepper sauce as needed
  8. Once the pasta has been drained, toss the pasta with the sauce and parsley.
  9. Sprinkle a bit of cheese over the top and enjoy!!

Easy right??



Arugula, Clam, Corn and Tomato Pasta

What a mouthful to say! But even more delicious!

As a kid growing up, I loved snowstorms. There was something beautiful about the quiet silence that descended after the lush blanket of white snow had just wrapped itself around everything. Snow days in particular were wonderful, you’d wake up with the bright sun shining through the window but know that the beautiful white wall of snow was keeping you home with your mom. My mom once told me that she loved snow days as much as we did, because she got to spend a little extra time with us. My mom would make us delicious breakfasts and in the deepest snows would take us on adventures. Once we went sledding down a huge abandoned ski slope, and another time we went to McDonald’s and sat warming our feet on the car heater eating french fries and ice cream. So, it’s no wonder that I have a wonderfully soft spot for snowstorms and snow days.

Today, after 5 inches of slushy snow descended on the city, my classes were canceled. (Yesterday’s too after 1 inch of snow!) I’ve realized that in this part of the country… snow is considered an apocalyptic event. I went to undergrad where classes were canceled once (and that was because nearly FOUR FEET of snow fell in a single night), so I laugh a little whenever I get a snow day and there are mere inches of snow on the ground.

Since there is snow on the ground and people are swarming the grocery stores, I stayed home with my little muchkin and made a pasta of what I had on hand.

Arugula, Clam, Corn and Tomato Pasta (Snowy day pasta!), Kaprise Kitchen Original

  • 1 1/2 cups of whole wheat pasta shells
  • 2 handful of baby arugula
  • 1 small onion, sliced
  • 1/4 cup of canned clams
  • 1/4 cup of frozen sweet corn
  • 1/2 cup of sliced grape tomatoes
  • 1/2 cup of white wine (preferably dry)
  • 2 tablespoons of olive oil
  • 1/4 teaspoon of red pepper flakes
  • 1/2 teaspoon of basil
  • 1 pinch of nutmeg
  • 1 dash of Worchestire sauce
  • 2 cloves of garlic, minced
  1. This makes enough for 2 people
  2. Boil salted water and cook pasta until al dente
  3. In a sauce pan, heat the olive oil and saute the onions until lightly brown
  4. Add the tomatoes and corn, and stir until the moisture has been released from the tomatoes
  5. Add the white wine, basil, nutmeg, red pepper and Worchestire sauce and heat until bubbly
  6. Add the clams and simmer for 2 minutes
  7. Remove the sauce from the heat and quickly stir in the minced garlic
  8. Drain your pasta and divide into two bowls
  9. Top the hot pasta with a handful of arugula and then top with a heart scoop of the sauce

This recipe from start to finish took me less than 15 minutes and I ate the piping hot pasta sitting on my windowsill with some warm tea.

Notes on this recipe

  • Baby spinach, steamed kale or any other green would be great in this pasta – I personally like the peppery taste of the arugula more than the sweeter and milder greens at the market now
  • I added a sprinkle of Parmesan because I do not pepper or salt my food, but feel free to add a sprinkle of salt and pepper to the sauce for some oomph in addition to some cheese
  • I used a very dry Mediterranean house wine for the sauce, but feel free to use a sweeter wine with spinach so the acidity doesn’t over power the greens.