Pasta

This evening I was feeling, oddly, out of sorts.  Maybe even bluesy, which is unusual for me.  I came home, threw on my swimsuit and cover-up, and began cooking Ed and Phyllis' favorite pasta.  I roasted grape tomatoes until they were blistered and burst open from the heat.  I chopped about 8 cloves of fresh garlic into a mince, and then gathered fresh flat leaf parsley from the herb garden, which I also chopped up.  Already the aromas and the fact that my hands were busy were making me feel better. 

 I added a bit of extra virgin olive oil to my large, flat pasta bowl and threw all that together.  I cooked regular spaghetti, al dente, and drained it well.  I added that, plus a very generous portion of freshly shredded parmesan cheese and ground sea salt to the pasta and tossed it together, melting the cheese, which clung to the strands of pasta.  It was my best effort and absolutely delicious. 

 The best part of it, of course, was eating it.