My First World Problems

I need a new routine.  Ever since we switched the clocks, I haven't been able to get in my daily runs.  I know it sounds silly - it's only been 3 days, but I miss my runs!  It's just too dark when I get home from work.  I think I'm going to start going for a run at lunch, which should work well since we are officially entering the slow stage of work.

As of right now, I have no motions on calendar, and no trials or arbitrations until 2013!  Well, that's not entirely true.  I have a couple of complaints to file, but other than that, the rest of the year is really about staying on top of what's already brewing and giving attention to areas that have had to wait while we took care of putting out fires.

Which means a daily run should fit right in, right?  Cross your fingers, and I'll keep you updated.

The only plus side to cutting out my nightly runs is that dinner is on the table much earlier.  And I'm not up late making dinner for the next day.  This rigatoni was the last "prepped meal" I made last week.  Baked pasta dishes are so great for cooking ahead of time, since they taste just as good (if not better) the next day.  This was one of Thatbaby's favorite meals as of late. I had to make extra rigatoni because he was eating so much of it before I could add it to the sauce.

This made enough for the three of us, and served as lunch for Thatbaby this weekend too.

Rigatoni in Pink Sauce

1/2 box of rigatoni
1 cup heavy cream
1 teaspoon basil, dried
1 can of whole tomatoes
6 oz Italian cheese blend
1/4 cup parmesan

1. Preheat oven to 375 degrees.  Prepare rigatoni according to package.
2. Crush the tomatoes in your hands before combining them with cream, basil, and half of the cheese in a large bowl
3. Toss the pasta with the sauce.
4. Spray a baking dish with cooking spray and pour the pasta and sauce in.  Top with the remaining cheese and bake for 30 minutes.