Maybe it was some old unresolved feud from yesterday. Or did one toss and turn all night keeping the other awake? Should sheep count sheep when tired?
Clearly, one sheep couldn't have cared less about the battle or the outcome - the it's not me so I'm not getting involved.
|Winkyn (r), Blinkyn(l), and Nod(center)|
Anyway, after a few minutes, whatever the problem was, it was resolved and the flock was at peace once again. Humans should be so capable to solve a problem and then drop it and go on with life.
Summer comfort food for today.
Roasted Cherry Tomatoes with Angel Hair Pasta 5*
1 lb red cherry tomatoes, halved
1 lb yellow cherry tomatoes
½ lb small green or other colorful heirloom tomatoes, quartered
¼ cup olive oil
3 Tbs slivered garlic
1 Tbs balsamic vinegar
¾ tsp salt
½ tsp red pepper flakes
½ tsp ground black pepper
¼ cup chiffonade fresh basil leaves
2 Tbs chopped fresh parsley leaves
1 tsp minced fresh oregano leaves
1 lb angel hair pasta
2 Tbs extra-virgin olive oil
8 oz whole-milk ricotta salata, crumbled
½ cup toasted pine nuts (I used almonds)
½ cup grated Pecorino
Additional chopped fresh herbs, garnish
Hot French or Italian bread, accompaniment
Oven 350 degrees F.
1. In a large, glass baking dish, toss the tomatoes with the oil, garlic,
vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are
tender, stirring occasionally, 40 to 45 minutes.
2. Remove from the oven and add the basil, parsley, and oregano. Stir well.
3. Cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil.
4. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2
minutes. Add the ricotta salata cheese and stir until mostly melted, about 1
minute. Remove from the heat and place in serving dish.
5. Toss with the pine nuts and Pecorino cheese. Garnish with herbs, as desired, and serve immediately.
Adapted from Emeril Lagasse