This meal was crafted after an adventurous Sunday day kayaking in Brattleboro, Vermont out of a little hidden gem spot on Putney Rd. across from The Marina, a waterside restaurant. It was $20 per kayak for an hour and we could paddle along the West River, where the restaurant overlooks, or cross over into New Hampshire to the Connecticut River under a small rusty bridge. After, it was off to Pisgah State Park for a short hike to find that secluded little spot we came across last summer that offered a giant boulder for sunbathing and freshwater swimming in a pond I still have yet to find a name for. This time, though, we followed three girls into the woods because I couldn’t remember exactly how to get there since it’s off the beaten path. They went a different way than I would have known, and we ended up on the other side of the pond which was just as good. We had built up a sweat and the water felt clean and refreshing, a vast pond overlooked by trees and sitting rocks, stretching out and echoing the sound of nature’s serenity.
Once again, this dish was inspired by Emerging Adult Eats although her dish came out looking a lot cheesier and more seductive than mine. I was also unsure how she did the chorizo, it looked ground, but all I could find were links at the market so I cut them into baby chunks. It was still spicy and cheesy, though, and I mixed in some diced tomatoes to balance out the strength of the jalapeño pepper.
- 1 lb. of whole grain penne
- 1 lb. of pork chorizo
- 1 red pepper, diced
- 1 jalapeno, diced
- 1 cup of shredded sharp cheddar cheese
- 1 cup of shredded pepper jack cheese
- 8 oz. diced tomatoes (w. juice)
- 1 tbsp. of butter
- Salt & pepper, to taste
Cook pasta in large pot until al dente. Meanwhile, cook chorizo over medium heat in a skillet. Once cooked through, add red pepper, jalapeño, salt, pepper. Drain pasta and add back to pot. Add butter, cheese, salt, pepper, and chorizo mix. Fold together to mix cheese evenly.
Made in the company of a very sweet guy