Hailing a Cab on a Rainy Day, or, A Summer Squash Supper

Hailing a Cab on a Rainy Day

1.) Stay in and stay dry, if possible.

2.) If going out is inevitable, as it was today for this NYC intern on special delivery ops, then bring high doses of patience with you–if it’s raining, then everyone else is already in all the cabs. It’ll be a while before you successfully flag one down.

3.) Stand as close the traffic as possible with your arm straight out. Though this might mean you’ll get drenched with puddle water when a cabbie finally pulls over to pick you up, at least you won’t get drenched and frustrated standing for tens of minutes tucked away timidly on some obscure curb.

4.) Get in, give the destination, and buckle your seatbelt. Hold on tight and enjoy the ride. ‘Nuf said.

5.) When you get home for the day, definitely eat A Summer Squash Summer.

A Summer  Squash Supper

serves 4

Ingredients

1 pound whole-grain elbow noodles

1 pint grape tomatoes, halved

3-4 small yellow squash, halved lengthwise and cut into half-inch chunks

1 large clove garlic, minced

1/2 cup fresh chives, roughly chopped

Salt

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon crushed red pepper flakes

Crumbled feta or grated parmesan cheese, optional

Directions

Cook pasta until al dente. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Add the squash and sauté for about 5 minutes, or until the pieces soften and being to brown. Add the garlic and the red pepper flakes, sautéed for a few seconds. Add the pasta and stir to combine flavors. Stir in balsamic vinegar, remaining tablespoon oil, tomatoes, and chives.  Mix well, adjust seasoning, and serve topped with cheese.

 

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