That Time I Went to Albuquerque

Lots of pictures for today and not too many words. If you are fan of picture books (who isn’t?), you’re gonna love this post.

I spent a few days last week checking ‘go to Albuquerque International Balloon Fiesta’ off the bucket list.

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Check. Check. Check.

It’s hard to post pics of this event because the pictures truly don’t do it justice. Watching hundreds (hundreds!) of balloons float around the sky as the sun rose was simultaneously breathtaking … and a bit strange looking. My dad and I spent the entire morning snapping tons (and I mean tons) of photos. You can be glad you are not one of my BFFs, because I’m pretty sure the 500 picture slide show they’ve all experienced since i returned is a little boring.

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We happened to be there on the ‘special shapes’ day. This translates to looking a bit like a box of toys was dumped across the sky. There were floating cars, bees, birds, dinosaurs, pumpkins, suns, cats, Star Wars characters… you name it, we saw it in the sky.

Like I said: breathtaking + weird = balloon fiesta.

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I did come home longing to purchase my very own hot air balloon (only 20k!), but for the time being, I will have to be content with looking through my pictures over and over and over.

And over.

I’m a little bit in love with these one-pot dishes. It starts as a pretty nifty dump-everything-in-the-skillet recipe….

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and then you add broth and a bit of heat ….

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One Pot Pasta Puttanesca
Source: yup it’s vegan via simplyalli
Printable Recipe

12oz whole wheat spaghetti (or linguini)
2oz sliced black olives
1 (14oz) can artichoke hearts, rinsed and chopped
3/4C canned (or cooked) chickpeas
2T capers
1/2 yellow onion, diced
2 cloves garlic, minced
1 (14oz) can diced tomatoes
1T dried oregano
1tsp dried basil
1/2tsp dried thyme
1 pinch red pepper flakes (more if you like heat)
pepper, salt (pinch of each)
3C low sodium veggie broth

This is tough. Get psyched.
In a large skillet, add everything.
Cover and bring to a boil. Reduce to a simmer and cook for about 10 minutes. You will need to stir it occasionally. It is done with the broth has mostly absorbed and the pasta is al dente.
Taste and add additional salt/pepper if needed.
Serve immediately.

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