i made cacio e pepe the other night, with aged pecorino from caputo's. (i have no idea as to why i chose not to photograph it.) i really love pecorino: salty, savory, delicious.for tonight's meal, i roasted garlic in the toaster oven(!) with fresh thyme and black pepper. also, i sauteed the onions and peas in unfiltered olive oil with a bit of sea salt and pepper. then, i mixed it all together with the pasta and the pecorino and some more thyme, as well as some freshly cut tomatoes. pretty good, if i say so myself.
also planned: stop eating so much pasta. convinced my belly is getting rounder. boo.
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