Recipe: tomato garlic pasta sauce
My old office was directly across the hall from the Los Angeles Times Press Room in the Seismology building at Caltech. Every time there was a local earthquake in California or a sizable earthquake around the globe, the press would flock to this room where Dr. Kate Hutton would calmly answer questions. During my years at Cornell, graduate students got word of seismic events and went down to the seismograph on the first floor of our building to see the three paper records tracing out first motions. The seismology group would be analyzing the digital records, but the rest of us watched the drums roll as the wave signatures slowly came into view. Sometimes a rupture was merely scientifically significant – occurring out in the middle of “nowhere”. Or it was a scare near population centers where there was thankfully no loss of life… And other times, like this past week, it was catastrophic.
I remember talking on the phone with the lead investigator on the Sumatran plate boundary research project right after the Banda Aceh earthquake and Tsunami in 2004. As he gave me a list of maps and images he needed from our group in preparation for his flight to Sumatra, he choked on his emotions and quietly said, “So many people have died.” Part of his research involved outreach and education for the local population including posters that instructed the island inhabitants to run inland after a seismic event. Even though he felt so helpless, his work saved lives. We do what we can, however we can.
If you want to make a contribution to a charitable organization that is working in Haiti, I recommend going to Charity Watch for a comprehensive list of top-rated organizations based on how effectively they use donations to meet their aid goals. We chose Doctors Without Borders. Whatever you choose to do, make it count.
There is a recipe for you because I’ve actually been cooking AND shooting despite an insanely busy schedule. Go figure. My only explanation is that we haven’t had any snow. Thankfully, it started snowing Sunday afternoon to my utter delight.
tomatoes and garlic
I don’t tend to post a lot of pasta recipes because I don’t really eat a lot of pasta. I know it sounds strange considering I call myself a noodle-girl, preferring noodles to rice any day of the year. Maybe it’s because I eat rice noodles, cellophane noodles, ramen noodles, somen noodles, soba noodles, udon noodles, All Kinds of Asian noodles, that I never think to make pasta. On occasion though, I have made a pasta sauce that my Chinese mother taught me to make.
peeling the tomatoes
slicing in half
**Jump for more butter**