The paparazzi snapped the Ninnygoat on a sunny Sunday afternoon paddle on the South Saskatchewan. Imagine my parent's response when they logged on to the digital Saskatoon Star Phoenix this morning (a daily ritual - the news junkies need to keep up on the SK news!) and saw Nancy, her friend Matt and 'their' dog Cleo on the front page! Sorry that it's such a small pic - Despite my best efforts I couldn't get anything bigger than a thumbnail.
So, I have to say my sister's front page appearance was probably the most exciting event of this Monday. Although come to think of it I must give mad props to Rachel Allen and this yummy, fairly healthy recipe which we enjoyed tonight after going for a swim at the gym.
Creamy Pasta with Sun-blush Tomatoes, Olives and Pine Nuts
400g dried pasta
250ml fat free creme fraiche (or half fat free sour cream and natural yogurt)
75g semi-sun-dried (also called sun-blushed) tomatoes
1 tbsp tomato puree
12-16 black olives, pitted and chopped
50g pine nuts, toasted in a dry pan until golden
50g Parmesan cheese, finely grated
salt and freshly ground black pepper
pinch of sugar
Bring a large saucepan of water with 1 teaspoon salt up to the boil, and cook the pasta according to the instructions on the packet. Meanwhile, place the creme fraiche in a saucepan and heat to a gentle simmer. Add the sun-bluch tomatoes, tomato puree, chopped olives, most of the toasted pine nuts and most of the grated cheese. Season with salt and pepper and taste - it might need a pinch of sugar too. When the pasta is cooked, drain, leaving a couple of tablespoons of the coking water with the pasta. Stir in the hot sun-blush tomato sauce, taste and season again if necessary. Sprinkle with the remaining pine nuts and grated Parmesan cheese and serve.