Important Home Research and Making Pasta with Garden Stuff

by Sarah on July 17, 2009

Here is some of the very important research I did today regarding the house:

Awesome cabinet pulls that I am attempting to buy. I’m just waiting to see if they have enough. Cheap enough, too, thankfully.

This is an escutcheon–a fancy name for the backplate that goes behind your doorknob. They were very common in the 50’s.

This sucker is on ebay for $100–not the doorknob, just the starburst thingy. I’m so very tempted but that just seems like a lot.

What is also cool is where the doorknobs were placed. Just slightly to the center, instead of lined up with the deadbolt. According to Crestview Doors, it was called “Sputnik”….
This arrangement happened accidentally on many mid-century doors. A doorknob with a five inch backset was augmented at some later date with a deadbolt in the standard placement. The result is a deadbolt orbiting the doorknob. Such as this:

I so want to do this! It just looks so great to me.

I’m also looking at house numbers. I really am flopping back and forth between my current (original) numbers and one of these designs.

I think for our house the bottom one is more appropriate, though what could be most appropriate than the ones that were on there when they built the house?
Here’s our numbers again:

I don’t know. Decisions, decisions.

I’d finally worked up an appetite from all of this relentless internet searching, and since I am BROKE till payday, I made my specialty,

Whole Grain Pasta With Vegetables From the Garden (Or Your Veg Drawer)
Please forgive the crap photos, G is at his high school reunion this week and snagged the good camera.

1) Go to your garden or your veg drawer and find some stuff. I had tomatoes, zucchini, garlic, basil and oregano. Chop all the veg and herbs up in uniform pieces, and slice the garlic very thin.

2) Boil some water with lots of salt and cook the pasta as directed.

3) Heat some olive oil, 3 Tbsp or so, and add garlic. Cook until fragrant.

4) Throw all your vegetables in the pan. Add salt, pepper, oregano and chili flakes. Cook 5 minutes or so, until veg is tender.

5) When pasta is about done, scoop it up and put it in the saucepan with the sauce, and let it finish cooking, about a minute.

6) Throw it in a big bowl, and give it a hit of the good olive oil. I like Bariani, both because it’s great local oil, and also because we are lucky enough to know the family, and thirdly because I cannot resist Angelo at the farmer’s market. He’s a charmer.

7) Add the basil and some parmesan, salt, pepper and chili flakes to taste.

8) Mangia! (And it didn’t cost a dime!)

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