Read, Eat, Drink: Author Websites, Pasta Roundup, and The Minimum Sage Cocktail

Read:

Are you a writer? Do you have a website? If you answered yes to the first question and no to the second, get thee over to WordPress.com and sign up for a website, STAT. Mike Shatzkin, a publishing insider who writes a great marketing blog, wrote a post this week that sent shudders of horror through me.

He pointed out that many authors don’t have websites, and even worse, that now some publishers are thinking about building and owning websites for their bestselling authors. This is so fraught with complications (which I won’t get into here, since Shatzkin covers them already), and it’s also shortsighted. The impact the Internet will have on publishing is coming into crisper focus every day, and it’s no longer possible to turn away from the fact that authors must have an online presence. Every single one of them. And that presence must be owned and managed by the author, or by an employee or consultant working on behalf of the author.

I feel a bit like a crazed doomsday prophet screeching about the interwebs sometimes, but take heed, authors, for the Internets shall not pass!  The online world isn’t going to go away, and it’s becoming an increasingly important part of our offline world. You need to exist in both places. And if you don’t have a website or some form of social media, you don’t exist to the all-powerful Google, and you don’t exist to the millions of potential readers who are looking for someone like you. So, I repeat, in my most annoyingly nagging tone possible: get a website!

Read the rest of Shatkin’s article here.

Eat:

Lately, I’ve been craving pasta. Just kidding. Every single day of my life since birth I’ve craved pasta. I predict that 50 years from now someone will isolate the addicted-to-pasta gene on a strand of DNA, and I will finally have answers about my condition. Until then, let’s all drool over these ridiculously good-looking bowls of pasta:

Reginetti with Savoy Cabbage

Reginetti with Savoy Cabbage and Pancetta. That reginetti is so cute I could just eat it right up.  (I guess that’s the point, huh?) Recipe here.

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Pesto Pasta Salad for Holiday Travel

Pesto Pasta Salad 1

I know every magazine, website, and TV show has been sharing endless recipes for holidays meals…but what do we eat to get us there? I know I’ll be spending the next month and a half on a series of buses, trains, planes, and cars to get home for Thanksgiving and the holidays. And it is not fun to spend $12 on a mediocre burger at the T.G.I. Friday’s at the airport.

Pesto Pasta Salad 2

So why not make my own veggie-packed, just-as-yummy lunch to go? That’s what this recipe is all about.

Pesto Pasta Salad

Pesto Pasta Salad 3

This has all the components of an awesome meal: ready in 15 minutes; easily adaptable to whatever veggies you have on hand; healthy; well-rounded; oh-so- delicious; and easily packed up for your next long trip! By making the pesto without pine nuts you also save quite a bit of money, and you won’t have to worry about eating it near anyone who has nut allergies.

1 serving

Nut-Free Pesto
½ cup basil leaves
1 small garlic clove
¼ cup Parmigiano Reggiano
¼ cup extra virgin olive oil
¼ teaspoon salt
1/8 teaspoon freshly ground pepper

Pasta Salad
½ cup short whole wheat pasta (I used strozzapreti from Severino.)
½ cup baby spinach
¼ cup cherry tomatoes
5-6 kalamata olives
1/8 of a medium cucumber

Fill a medium pot with water and place it over high heat to boil. While it heats up, you can start the pesto. Place all the pesto ingredients in a food processor and blend until smooth.

Pesto Pasta Salad 4

If the water is boiling, go ahead and add the pasta and 1 tablespoon salt.

Quarter the cherry tomatoes and chop the cucumber to be about the same size. Slice the olives and roughly chop the spinach, then place all the veggies directly into your Tupperware or other to-go container.

If the pasta is ready, strain it, stir a bit of olive oil onto it so it doesn’t stick, then place it in the refrigerator to cool for a few minutes.

Once the pasta is cool, add it to the container with the veggies, spoon in the pesto, and toss everything until it’s coated in the pesto. Enjoy on your next trip!

Pesto Pasta Salad 5

Note: I highly recommend using an extra rubber band around your to-go container. Unless you’re cool with having a purse full of pesto.