Yogurtsoda Gratuitous food and travel.

i got back yesterday from a trip of sorts. it was so quick that i spent more time travelleing to d.c. than i was actually there. still, monica’s hospitality made it feel more like home than it otherwise would have and her and brian’s insight into all things d.c. (housing and produce, anyone?) were invaluable.

since the trip was so short, i didn’t get a chance to take any pictures. but i’m behind on my cooking updates, so here’s some of what i cooked in the past week:

cariofia alla giudea

penne puttanesca with chicken

red wine-marinated steak sandwiches

pineapple-rum granita

here’s the recipe for the granita:
1 cup water
1 cup pineapple juice
1/4 cup sugar
2 tablespoons coconut-flavored rum
pineapple slices for garnish

1. combine the first 3 ingredients in a saucepan; bring to a boil. cook 1 minute, until sugar dissolves, stirring frequently. remove from heat; stir in rum. cool completely. pour into a shallow baking dish. cover and freeze 8 hours or until firm.
2. remove mixture from freezer and scrape with a fork until fluffy. garnish with pineapple slices.