I enjoy stressing myself out.
Last Wednesday night I invited my former roommate Alex over for a “lets catch up on each others lives and gossip shamelessly” sesh. Obviously dinner was to be included. I don’t have guests over any other way.
In hindsight, I probably should have realized that weekday evening dinners are a little chaotic. Throw in a guest, an after work grocery shop via bike and backpack and my great need to make an extravagant, three-course meal, and you have a potential meltdown on your hands.
But not tonight.
I hope you are partially impressed by the fact that this meal was completely prepared within an under-two-hour time span. FYI: that includes the grocery store trip and a painful, construction filled bike commute.
For the main course, a spaghetti dish I found on tastespotting, made with fresh pasta (ever since I was a child I’ve had a unparalleled love of uncooked, fresh pasta… much pre-dinner snacking occurred), peas, asparagus and sun-dried tomatoes. For someone who had never tried the latter two ingredients before, this was a make-it-or-break-it meal for me. The chopped asparagus tasted like the stalks of broccoli and the sun-dried tomatoes were like slabs of dried ketchup. This may sound gross, but I actually enjoyed it profusely.
Leftover goat cheese also made an appearance. Happiness ensued.
If anything, the dessert was the most chaotic part of this meal.
Time was of the ultimate importance, which is why I chose to make these no-bake cheesecakes. The recipe, which I adapted ever so slightly from Canadian Living, suggested I refrigerate everything for long periods of time.
Translation: if you are short on time, just pop everything in the freezer for an hour. Voila, a dessert prepared and set in the blink of an eye. Add some poorly cut lime slices and peel, and you have the cutest little cheesecakes you’ve ever seen.