Happy Fat Tuesday!

I'm loving the following article posted on the NY Times website. I'm a big fan of Harold McGee, he takes a close look at food and the science behind cooking. In his article How Much Water Does Pasta Really Need? he takes a look at the amount of water used to cook pasta. He suggests that cooking with less water works just as well as cooking with the standard 6 quarts, plus it saves water and energy!

In the spirit of Mardi Gras, go visit www.epicurious.com, which is a great online resource for all kinds of recipes, and see all the yummy Cajun and Creole inspired dishes they have available. Also you can find a great recipe for Vegetarian Gumbo on one of my favorite food blogs www.101cookbooks.com!