It's been a busy, busy day--and a busy weekend. Following a busy week. I guess they all are. I suppose my life will be happier when I remove the concept of "down time" from my thoughts. Tomorrow is back to work after five weeks off, and I'm just having some trouble gearing up for it.

We went out for lunch at a new neighborhood place today, and after that, really felt the need for some good, home-cooked food. I did cheat a little; I had some Trader Joe's Garlic and Herb "Marinated" Shrimp in the freezer. I say "Marinated" because I think somebody told a little white lie. If they were REALLY marinated, they probably would not have been cardboard dry. Whatever. Note to self: This is why you don't buy things in boxes in the freezer case!

I did make some Broccoli Rabe with Garlic from The Barefoot Contessa at Home (bet you thought she was gone, didn't you?), and had a replay of her Mustard-Roasted Potatoes. I'm pretty sure that roasted potatoes in any form will be what we eat all day in Heaven; yum. I also made some corn on the cob, but despite it's nice, full appearance, it wasn't very good. It didn't pass the fingernail-pop test, so I should've known.

There is cooking planned for tomorrow, again from Barefoot Contessa. In case you're wondering, this cookbook came up on the Sunday Game of the Week over the Cooking Light Bulletin Board. It's number 141 on my book shelf--this week's lucky number. I have a couple more recipes planned from that, then an old stand-by that I haven't seen for years. I found it when I was cleaning out a closet. Stay tuned, and I'll reveal that one on Tuesday.

Broccoli Rabe with Garlic

Copyright 2006: Barefoot Contessa at Home

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Cut off and discard the tough ends of the broccoli rabe and cut the rest of it into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well.

Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4-6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside.

Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook covered over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.