Computers, Obama and Chelsea, Pool Cleanliness

Did I mention that I hate computers *g*. I have been spending hours and hours messing with this new one and trying to get things to work properly. What do I know, apparently this is a 64 bit version of Windows 7 which means things don’t work the same on it as they do on my laptop which is 32 bit. I complain about Matt  being a technological idiot, but I don’t feel much better myself lately. I write my blogs on Windows Live Writer these days and I can’t even find out where the heck the computer is storing them. Certainly not where I thought. Having said that, I checked again and found them so that’s OK.

There is a lot of fuss about Obama appearing on a programme called The View which is not the usual type of programme for Presidents. He joked that it was one which he knew his wife, Michelle, watched.There is also a lot more fuss going on about the wedding of Chelsea Clinton – I suppose people care, but I certainly don’t – leave the girl alone, let her enjoy her wedding in private.

One thing mentioned on tips for summer safety was the cleanliness of public pools. Good Morning America carried out surprise inspections and of the three pools they tested one was blatantly full of germs. They said you can buy test strips for about $15 and check the water yourself before using it. The oft repeated story of a chemical in the waters which turns urine blue is a fallacy they said, also urine from a healthy individual is not actually harmful, but then who knows who is healthy? And I still wouldn’t want to swim in someone else’s pee.

Pasta salads are extremely popular here and this one sounded pretty flavourful I thought. I really don’t know why I don’t make pasta salads more often, they are very good on a hot summer evening.

Fusilli with Spinach and Sun-Dried-Tomato Pesto

Source: Food and Wine 

Serves 4

Our tomato pesto packs a wallop of flavor. Use it in this colorful pasta salad or toss it with hot pasta instead. You may also want to try the pesto on top of grilled chicken, lamb, or vegetables; as a sandwich spread; or mixed with cream cheese on a bagel.

RECIPE INGREDIENTS

For the Pine Nuts:

3/4 cup pine nuts

For the Pesto:

15 drained oil-packed sun-dried tomatoes, 5 of them chopped

1/2 cup olive oil

1/3 cup water

1 1/4 teaspoons salt

1/2 teaspoon fresh-ground black pepper

For the Salad:

1 pound fusilli

1/4 pound spinach leaves, shredded (about 2 cups)

1 cup halved cherry tomatoes (about 6 ounces)

1/4 cup grated parmesan cheese

DIRECTIONS

FOR PINE NUTS: In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350 degrees F oven for 5 to 10 minutes.

FOR PESTO: In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.

FOR SALAD: Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly. In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.

VARIATIONS:

Use chopped walnuts instead of pine nuts.

Add half a cup of roughly chopped pitted black olives to the salad.

WINE RECOMMENDATION: There are seven different subzones within the Chianti growing area, among them the famed Classico. The best choice for this pasta, however, would be a Chianti from Rufina, where the wines are crisper, with more vibrant fruitiness.

Have a great day