Say Hello to Tubby!

I just had to put this video on here because I was so happy I caught him in action. This is my squirrel Tubby, or Bally's Parking Lot Tubby. Either one works. He didn't even get too nervous when I whipped out my phone and started filming his cute, little (and by little, I mean enormous) squirrel butt. I was just a tad bit mad because he was finishing off a Red Delicious apple when I first saw him, but he dropped it before I could start filming. haha And yes, I realize he doesn't have the best taste in apples, but who could blame him? It was free and lying on the ground. I feel like a wildlife documentary host. Maybe that should be my profession... instead of one hot mama that is!! haha

Alrighty, so I promise I won't talk too much about Tubby anymore. It's just that I see him everyday and I get so excited about it. I mean, you have to admit that he is just a darling squirrel. He would never hurt a fly, maybe a pizza... but

Okay, I'll be serious. haha Just kidding- that's way too hard for me, but I will give you a recipe. It's for Dreena Burton's Lemon Garlic Pasta from Eat, Drink, and Be Vegan. If you haven't heard of Dreena or her cookbooks, buy them now!!!!! You could say I'm a little obsessed with her, and I'd completely agree with you. haha She is the woman who inspired me to become a vegan. Her recipes are always delicious and this pasta is no exception. It's kind of insane how quickly I ate this. The recipe calls for 3/4 lb of pasta which is 3 cups of uncooked pasta (at least I think it is because that's what I put in). I made it after school around 2:30pm on Tuesday and it was gone by the Wednesday morning. Don't ask how I did it- just be jealous. haha

Here's the recipe

Lemon Garlic Pasta
3/4 lb pasta (I used brown rice shells because they are adorable)
1/3 cup freshly squeezed lemon juice
2 large cloves garlic, minced
1/2 tsp sea salt
freshly ground black pepper to taste
1 1/2 tsp agave nectar
1/2 tsp Dijon mustard
3 1/2-4 1/2 tbsp olive oil
1/3 cup toasted pine nuts
1/3 cup fresh basil leaves, chopped

Directions: Cook pasta according to package directions. Meanwhile, in a bowl, whisk together lemon juice, garlic, salt, pepper, agave nectar, mustard, and oil (start with 3 1/2 tbsp). Set aside. When pasta is almost done, remove one cup of pasta water and reserve. Drain pasta (don't rinse), return to pot and toss with lemon dressing, toasted pine nuts, and basil. If pasta seems too dry, add some pasta water, 1 tbsp at a time.