Happy Labor Day. Speaking of labor the mandala sand painting (above) that was carefully created over several days by the visting Tibetan monks at Memphis College of Art, was destroyed in a ceremony yesterday which is meant to symbolize the impermanence of life. Ponder that.
Downtown continues to be hopping today starting with the Chick-fil-A 5K run this morning benefiting Junior Achievement (http://www.chickfila5k.com/) and an afternoon Redbirds game against Oklahoma.
I cooked the Otty's fettucini (www.ourtabletoyours.com) from the downtown Farmers Market yesterday with a cream sauce and it was delicious. Fresh pasta is just so great. I put it straight in boiling water from frozen and it took about 10 minutes. Some people may like it more cooked but al dente is how I like it. Meanwhile, my CMS (certified source) cooked up some of their spaghetti with a meat sauce and reported back that it was outstanding. She also cooked hers from frozen and said she boiled it about 20 minutes.
I've had some chestnut flour in my freezer for a while and since I was on an Italian theme in the kitchen I decide to yet again put a new twist on the chestnut cake (castagnaccio). This time I used almonds instead of pine nuts but still sprinkled on rosemary and so far of all the variations I've tried, I like this one the best. This is the simplest recipe in the world, chestnut flour, water, milk, sugar, nuts and rosemary. Mario Batali does a castagnaccio with lemon sauce that sounds great - I think I'll try it next: http://www.foodnetwork.com/recipes/mario-batali/chestnut-cake-with-lemon-sauce-castagnaccio-recipe/index.html