5.8 earthquake just down the street the other day?
4.5 aftershock at 1:00 am last night that I slept through like a rock. Comforting.
“Electrically charged” severe thunderstorm that recorded some 1,700 lightening strikes in 13 minutes tonight?
Pretty sure something across the street was struck, unless a ball of light & immediate “BOOM!” is the sign of something else…
Category 3 hurricane set for landfall in North Carolina in less than 2 days?
- 4 oz. angel hair pasta
- 2 cups thinly pre-shredded cabbage
- 1 cup frozen peas
- few thin slices of white onion
- 2 tblsp Italian dressing
- 2 eggs
- sea salt, black pepper & red pepper flakes to taste
This recipe comes together in less than 10 minutes of cooking time <– truth.
And probably costs about 10 cents! <– slight exaggeration, but you catch my drift 😉
Start by bringing some water to a boil in a small pot. Also turn on a small frying pan to medium heat to prepare for frying the eggs.
Add the angel hair pasta, which I broke in half, to the pot of boiling water.
Boil the pasta for 3 minutes. Then add in the frozen peas and keep on the stove for another minute.
Drain. Immediately return the drained pasta/peas back to the warm pasta pot and throw in the cabbage and onion.
Give a good stir so that the heat from the pasta softens cabbage & onions a bit.
By the way, this shredded cabbage was leftover from fish taco night at the OBX last week. Apparently cabbage lasts quite a while in the fridge, noted!
Drizzle in the Italian dressing (feel free to use more if you like, I like things lightly sauced!) and sprinkle in the seasonings, giving a good stir.
At this point add the eggs to the hot pan with a tablespoon of olive oil and fry for about 2-3 minutes, flipping in between. You want the yolks to still be “runny”.
Now that your 10 minutes is up… time to serve! In a bowl as the name of the recipe implies, or on a plate if you’re a rebel like me? 😛
Pile o’ pasta.