cooking with freshie

Okay I'm not really a cook - I can cook, I just don't have the time or patience (I'm usually starving when I get off of work). Plus, I love sushi, and I am not interested in tackling that cuisine in my kitchen. But tonight, Greggles is away and I bought some butternut squash/hazelnut/feta ravioli yesterday that sounded like it wouldn't appeal to him... So I whipped up an alfredo sauce with lemon zest and rosemary leaves (in a real skillet, borrowed from my mom along with her lemon zester). It's loosely based on a recipe I found in Domino, "Zesty Tagliarini". The original recipe is delicious - when prepared as suggested with fresh rosemary leaves. I, however, being clever and still trying to find a shortcut grabbed the rosemary leaves I had in my spice cabinet - rosemary leaves whose sell by date was March 2001. Yes, those were considered old six years ago. I bravely put them in the sauce anyway, figuring they are dried spices, and they don't go bad, right? Well let me tell you - those are going in the trash. I just kept pulling them out of my mouth because they tasted like I had dropped some dried up dirt in the sauce. Not good. However, do try the original recipe yourself - it is very tasty, cheap, and easy! I recommend it with this Arugula and Grapefruit Salad, too.

By the way, the ravioli was pretty good - I got it at Wild Oats. However, it says it serves two and I ate every single one... whoops. Now, should I eat my Girl Scout cookies for dessert? Mmmmmm....