Our move went fabulous! Really I don't think it could have gone better except perhaps for me to not have a cold. But we were completely moved and unloaded by noon and we had the whole afternoon to rest, run to walmart and start getting settled. We are getting there little by little. I'm finding it so much easier given how much space we have. 1200 square feet may feel small to some but to us it's an amazing amount of space especially with a garage on top of that. Everything I've put away easily has a proper place. My favorite part of moving day was to say, "garage, garage, garage" when I was directing people where to put stuff. For the first time we really have a good place to store fishing poles, skies, camping gear and tools. I will take pictures, probably this weekend and share.
Meanwhile, I really wanted to post this recipe because it was AMAZING! I didn't take pictures which is sad because it was beautiful too. This dinner literally only took 20 minutes to make and we loved it.
Caramelized red onion and sun dried tomato pasta with balsamic vinegar
1 red onion, thinly sliced
1 1/2 cups of sun dried tomatoes, packed in olive oil, chopped
3 Tb high quality balsamic vinegar
1 cup grated Parmesan cheese
1 cup fresh basil torn or chopped
whole wheat spaghetti
Bring pasta water to boil. While pasta is cooking. Heat olive oil in skillet, add sliced onions. Cook on med-high heat until they begin to brown and caramelize a bit. Add tomatoes and vinegar and cook a couple of minutes. Drain pasta then add to skillet. Toss well. Add basil and cheese. Toss well again and serve.
*adapted from Jamie Oliver Return of the Naked Chef