Today I have lots to share. Last night was supposed to be Bri's law school prom, but it was cancelled and in a strange twist of events, we ended up taking in a random cat for the night. The night started with drinks and dinner at Revolution Brewpub. The food and the beer were really good and you should try this place when you are in town! Next, we were supposed to head over to the Rail to meet up with some friends and watch the Blackhawks game, but on the way we ran into a super friendly and clean-looking cat. He did not have a collar and people walking on the street said they had seen that cat wandering around for a few days. He was following us around and so we figured that the poor guy was lost. We decided to take him into a 24 hour emergency clinic to see if he was microchipped. He was! However, the chip information had expired and we couldn't get ahold of his owners. So, we took him back to our apartment, got him all set up in our second bedroom, and posted online about the missing cat. Through all of this, we completely freaked our little guy, Benny, out. Poor guy is terrified of the second bedroom now! Anyways, it was a happy ending and the owners saw our post and came to pick up their cat. Glad that all worked out!
Now, I am getting rehydrated, and then Bri and I are off to grocery shop, attend a birthday party, and then back to the city for a second birthday party. All before Mother's Day tomorrow! Sheesh, we have quite the weekend ahead of us! I am making one of our favorite pasta dishes to have on hand for the week ahead. It is really quick and easy which is perfect considering we have like no extra time this weekend to chill out!
Eggplant Fontina Pasta
1 lb. whole wheat pasta
1 medium eggplant, peeled and cubed
1 1/4 tsp salt
3 cloves garlic minced
1/2 tsp pepper
6 tbsp olive oil
1/2 lb. fontina cheese, shredded
1. Heat 4 tbsp of olive oil in a large skillet. Add in the eggplant, 3/4 tsp salt, pepper and garlic and toss until coated with the olive oil. Cook over medium-high heat until eggplant softens.
2. Cook pasta according to directions until al dente, drain and set aside.
3. Combine the eggplant with the pasta and the remaining salt and olive oil. Toss with the cheese and place into a shallow baking dish. Broil in the oven for a few minutes or until the cheese is melted.