a good recipe

Made this last night and it was tasty, even though I took some uncomfortable short cuts on the culinary highway.

There was only one bunch of chard in our organic bag o' fun this week so I made up the difference with various other greens. I didn't have a big red onion, so I subbed in two small yellow ones. And the recipe cried out for nuts so I added a half cup of chopped toasted walnuts. And just to show how out of control and zany I am I used whole wheat pasta.

These kinds of minor substitutions and compromises are par for the course in most kitchens, but for me they've always been major hurdles. My minor OCD compulsions buzz around the stove like fruit flies, and the lack of a specialized tool or specific type of pan or type of ingredient in the construction of a recipe causes me physical discomfort.

In this case I persevered, and the result was met with open arms (and mouths).

Being how I am, I'm looking forward to making a second batch with the proper makings.
Will report on the differences when I get around to it.