I can follow a recipe with the best of them, but when it comes to day-to-day cooking, especially through a year of day-to-day cooking, I’m more prone to open the fridge and look for what I can throw together into a quick, tasty and novel meal.  A week or so ago I sauteed some chopped onions, threw in half a jar or so of kalamata olives and a jar of  TJ’s marinated artichokes (setting aside the marinade for another night), swirled in some pasta sauce and let it all come to a bubble while I boiled water for the pasta.  A shave or two of Romano and we were set.  Buono appetito!

(Stanchezza — weariness)