I’m always razzing Mr. Prevention about not eating fruit. If he eats a serving of fruit a WEEK, I’d be shocked. It’s not good! He’s a far better vegetable eater and it’s not that he doesn’t like fruit, but he “just doesn’t think of it”. Whatever the heck that means.
So this morning, he’s scrounging around the kitchen looking for…something. I ask what he’s looking for and he says, “Do we have any fruit in this house?” I respond with a dumbfounded look on my face and say, “Yes…apples, kiwi, bananas, grapefruit, cherries, blueberries…” And he says to me, “I guess I was looking for raspberries or strawberries…”
Aren’t some conversations simply exhuasting?
He’ll always tell me he feels bad for the employee working check-out in the lane we choose at the grocery store. “You have so many BAGS with random fruits and vegetables, Nicole. They don’t even know what it is you’re buying and have to look up the code and it takes forever.”
Oh. My. Heavens. I’m (not) sorry for eating fruits and vegetables, my love!
But sometimes, you just need a bowl of pasta and plenty of it. You need a comforting, decadent meal that you wouldn’t have just any given day. And you suddently find yourself incredibly grateful for the impulse purchase of lobster meat from CostCo a few weeks back. I love when my seafood comes without shells, bones, and eyeballs…and in bite size pieces, too? So worth the cost (if you can’t find lobster meat out of the shell/tail, however, just consult the link below to the original recipe).
Mr. P was hoping for a creamy, alfredo-like sauce with this dish, but I insisted that the lobster be the star of the dish…and that it was. Simple, classic, delicious! Serve with a glass of sauvignon blanc!
- 1 lb lobster meat, cut into ½-inch pieces
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1 cup dry white wine
- 4 roma tomatoes, cored and chopped
- ¼ tsp salt
- 12 oz dry spaghetti
- 4 sprigs parsley, minced
- Heat oil in a large skillet over medium-high heat. Once hot, add lobster and garlic; cook, stirring once, for 2 minutes. Add wine, and bring to a simmer, about 3 minutes. Add tomatoes and cook, stirring occasionally and breaking up the tomatoes some, until sauce thickens slightly, about 10 minutes. Season with salt.
- Meanwhile, cook spaghetti in a large pot of boiling water over high heat until just tender, 9-10 minutes. Drain and add pasta to sauce, tossing well. Allow pasta to cook a few minutes more, absorbing the sauce some. Serve garnished with parsley.