its finally spring outside! my taste buds are ready for fresh garden goodness. now i know i’ll have to wait a little bit longer to hit the farmers market for those goodies but why not just start making some summer recipes. over the weekend i made a giant batch of bruschetta and garlic toast to serve at a wine night. what to do with the leftovers? i created my owe so favorite nest of pasta, angel hair with some Portobello mushroom ravioli and tossed it in the bruschetta, light, garlicy and just the spring comfort i needed on a monday night!
It was happy because we dined with our friend Emily.
It was cozy because 1) Emily and I sat on a comfy bench surrounded by pillows and 2) the restaurant was peaceful and quiet because everyone else in town was watching the KU game!
(note to self– always eat at busy, trendy restaurants during all major sporting events).