Penne a la Vodka, Salad & Fruit & Cream

Mmm. Hmm. Scratching your head are we? Thinking to yourself, boy, does that pot of sauce sure look like that tomato soup Monday's Soup made in February of this year?

Sure does.

Sure done does.

This is how soup is so brilliant. It can be more than one thing. Watch as we impress a room full of ladies with a sauce that is actually a soup. 

Nooo you didn't.

Yes we did.

Girls had no idea. Suckers.

Who knew our apartment was so big? 

Well, Alayna and I do after she made me tape measure the whole thing. 

Anyone want to sublet a room?

Right. So here are the girls. Drinking wine, swapping stories of people peeing on the subways (other people) and the ilk.

Pasta is cooking. Sauce is simmering. Folks are relaxing.

(It's late right now. And I think I'm delirious. But I'd be too sad for Lauren Cook if I didn't post this by tomorrow.)

And it's time to eat. I do believe Kate Zimmer said something along the lines of, "How many helping can I eat and still wear a waistband tonight?"

Is that even true? I swear you said something like that.

And I had three helpings.

But I NEVER wear waistbands.

Lauren Cook, ladies and gentlemen. Monday's Soup fan of the week.

Looks like some good times.

Alayna makes whipping cream in the corner. 

That's where the blender is. When you live in Manhattan you do things like this.

And then we started playing cat in the bag.

You can't see. But there is a cat in the bag.

Hmmm. What's in that ole rain boot?

Why it's a cat!

Okay, I know, what did we make already. Here you go... 

Penne a la Vodka (or pasta with tomato soup but that does NOT sound fancy)

Ingredients

2 big cans of crushed tomatoes
6- 8 cloves of garlic chopped
red pepper (like the spice not the vegetable)
heavy cream
olive oil
a bunch of basil, chopped

Now Do This... 

Saute chopped garlic in big soup bowl. 
Add a generous portion of red pepper.
When sauteed dump in the two cans of crushed tomatoes and stir
Add the basil (a lot of basil)
Let simmer for about 30 minutes
Add as much heavy cream as desired, depending on your tomato soup cream preference and cook about five more minutes, then turn off... i like to let it cool a little before it's served so it thickens a little
serve with penne pasta

SALAD:
spinach, seedless red grapes, chopped walnuts and chopped almonds
dressing:

olive oil, a large spoonful of mustard (not yellow, but any of the other kinds), a small spoonful of sugar and 2-3 caps of white vinegar
adjust to your own taste, stir with a fork and let sit for at least 10 min before serving

DESSERT:
blackberries, blueberries and strawberries 
whipped cream:

mix heavy cream and about 1 tablespoon of vanilla either in the blender on "aerate" or by hand with a whisk. NOTE: the cream should be cold to do this! otherwise it won't foam!
once the cream is stiff, add sugar to taste (don't need much) and serve!

THANK GOODNESS FOR AIR HOLES!