Zucchini pasta with pistachios and capers
It was a weekend of records around here. There were, for example, my backup dancer's personal best swim meet times in the 50-yard breaststroke and the 100-yard individual medley. And then there was the collection of vinyl records we found abandoned along the side of the road on Sunday. Someone discarded Sonny & Cher, George Gershwin, and more. They were warping in the hot sun. No one got you, babe. Finally, there was dinner on Saturday night, which had to represent a new personal record for how long it takes to get a dang pasta dish on the table. I made " Zucchini Pasta With Crispy Capers and Pistachios " (NYT Cooking). The recipe stated that the cooking time was 50 minutes; it took me more like two hours, even though I took a couple shortcuts. By the end of those two hours, I was thoroughly hangry, my kitchen looked like I'd staged a food fight, I had grease splatters on my shirt, and I had lit a paper towel on fire by placing it too close to a burner. Whoops. My...