Did you sign your school-age children up for various,
enriching summer camps? Plan far in advance to send them up to Grandma’s house
for a few weeks to escape the summertime monotony? Arrange a vacation at a
resort bursting with family activities
around the clock? No? Me neither.
1) You don’t change out of pajamas until well past noon—and
some days not at all. Nor do your kids (even though they are outside playing
in the neighbors’ sprinkler).
2) You get around to preparing breakfast at 11am; plating up
lunch at 3pm.
3) After spending the school year denying your children the Minecraft app, you relent. They spend
the next four days on your smart phone building a virtual village. You
appreciate the quiet.
You make due with dry shampoo and a reapplication of deodorant.
4) Reading about the Mediterranean diet you’re inspired to
drink wine with lunch.
5) Deciding that showers are superfluous and potentially bad
for the environment, you make due with dry shampoo and a reapplication of
6) You can’t be bothered to get to the super market, and do
most of your food shopping at CVS. In your pajamas.
7) Your husband comes home to again find his wife and
children unkempt and in pajamas, with bowls of microwaved Campbell’s chicken
noodle soup, Saltine crackers and Gatorade for dinner. Looking at you he
states, “You’ve just given up, haven’t you?”
This no-cook pasta
sauce makes the most of summer gardens and can be tossed together in minutes.
1 pound whole wheat pasta
2 medium, very ripe summer tomatoes
1 fat garlic clove, minced or pressed
4 anchovy fillets, finely minced
4 green onions, trimmed and chopped
4 oz spreadable goat cheese or cream cheese
½ cup freshly grated Parmigiano Reggiano cheese
½ cup freshly chopped flat leaf parsley
Freshly cracked black pepper to taste
2 tablespoons extra virgin olive oil
1) Bring a huge pot of water to boil and add in pasta. Cook
until al dente.
2) While the pasta is cooking, slice the tomatoes around the
middle, squeeze out seeds then chop the flesh into cubes. Pile into a large
bowl and add the garlic, anchovy and green onions. Cube or break apart goat or
cream cheese and set aside.
3) Ladle out 1/3 cup pasta cooking water, then drain the
pasta. Immediately add pasta to the tomato mixture, pour in cooking water and
scatter across goat or cream cheese—toss well until creamy. Toss with Parm,
parsley and black pepper, then finish with a drizzle of extra virgin olive oil.
Serve at once.