Apartment Lovin' (and our new favorite recipe)

Some time ago, we announced that we'd found an apartment in the crazy world of Los Angeles. This rumor is in fact true and I now have the photos to prove it. We moved in a few weeks ago, but due to our insistence on using pirated wireless, we haven't found the appropriate time to share those photos with the wide webbed world. The access is still pirated and the photos aren't earth-shattering, but it's a pretty cosy nest for us. 

Frieda and Diego have adapted ridiculously well. They can be found napping in any number of places- sunny windowsills, sun-filled chairs- or skittering around on the wood floors, trying their best to gain some traction. All told, not a bad life for a cat.

Timur and I are quite enjoying our time away from school, work, or really, any obligations whatsoever. We've sampled some of Los Angeles' many cultural attractions (more on that later), made forays into the San Gabriel mountains, and yes, taken a leaf from the cats' book and taken a nap in the sun. 

Timur continues to make progress on his master's thesis when he's not busy relaxing and I'm...well, I'm relaxing. And cooking. We've been eating quite well. Maybe too well...I'm currently on the hunt for the perfect popover recipe so that I can make homemade jam to put on the perfect popover. We have, however, found a new favorite recipe for a frittata. Try this one at home kids. It uses leftover pasta(!) of any shape that was served with a tomato sauce. 

Pasta Frittata from Cucina Fresca (Viana La Place and Evan Kleiman)

6-8 eggs

1/2 c. grated parmesan cheese

Coarse salt and freshly ground pepper to taste

2 Tbs. olive oil

1 garlic clove, peeled and finely chopped

2 c. cooked pasta with marinara or other red sauce

lightly beat the eggs with the parmesan, salt, and pepper in a bowl. Heat the oil in a small, nonstick, ovenproof skillet. Saute the garlic briefly. Add the pasta and heath through. Beat the eggs briefly again and pour over the pasta in the skillet. Lower the heat. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top. To cook the top, place the pan under a hot broiler or into a preheated 400 degree oven until the frittata browns lightly. Removed the pan from the broiler or over. Let cool in the pan 1 or 2 minutes. Place a plate over the top of pan and invert the frittata onto it. Serves 4.