So we were supposed to get a hurricane. So my friend from Georgia (who lives next door) and I prepared to take on the storm. We set a date, including a calendar appointment to get super storm ready.
“Just two Georgia girls getting educated and doing their prep work ‘just in case.’ Got to keep the pearls safe and dry!”
Characteristics of girls from the South:
- We can take a hurricane. Scarlett O’Hara took on the Yankees. AND saved Tara.
- Our Daddies make sure we are safe–even if they are miles away.
- We know how to make any event fun. Hurricane Kit shopping? Let’s bring it on, followed by a tasty grown-up beverage.
- We always have a place to go–home is only a car ride away. (A long car ride, but still…)
Things you should have in case of a hurricane:
- Flashlights (I have one waterproof smaller one, and another bigger one, along with lots of batteries.)
- Bottles of water (I now have around 4-5 gallons of water)
- Food that won’t go bad (I’m sporting jam and peanut butter galore, lots of raisins, peach juice, and goldfish. Mmm.. goldfish.)
- First aid kit (I’ve already had this thanks to my total klutziness)
- Alcohol (because if you’re going to lose power, better have fun, right? Time to open a bottle of wine!)
- Rain poncho (an umbrella will just go inside out…) and RAIN BOOTS!
- An evacuation plan
- Knowledge of what stuff to bring if you need to evacuate. Don’t forget your social security card!
- Charged phones, computers, etc.
- A full tank of gas (Grrrr… It took me 35 minutes to fill up my tank!)
- Bring your plants and outdoor stuff inside!
To prepare for the rain, I thought I’d make a variation of the Debby Downer pesto pasta. My storage unit got flooded last time, my ac went out, but I had no other damage. Seemed smart to stick with tradition and have good juju. I ordered The Hunger Games via amazon prime to watch on my computer. Opened a bottle of Chardonnay. And made this yummy pasta variation:
Creamy Tofu Pesto Penne
(serves 4-6, depending on portion size)
13 oz (usually one box) of whole wheat penne
Approximately 1 cup cubed organic firm tofu (tofu mussed be pressed, prior to use) Note: you could substitute chicken or shrimp, if you prefer
7 oz refrigerated or home-made basil Parmesan pesto (about 3/4 cup)
1/4 cup olive oil
1 bunch of broccoli, chopped
1 cup part-skim ricotta cheese
1/3 cup shredded Parmesan
1/2 cup chopped red grape tomatoes
Sea salt and fresh pepper
Grated Parmesan for topping
- Bring the pesto to room temperature. Combine with the 1/4 cup olive oil in a large bowl. Set aside.
- Put the water for the pasta on the stove.
- While water is heating, spray a skillet with organic cooking spray. Saute tofu until cooked through. Once done, remove from heat and add tofu to the pesto/oil mixture. The tofu will absorb some of the pesto and get super tasty and moist.
- When the water is boiling, add the pasta and a dash of sea salt. In the last one and a half minute of cooking, add the broccoli to the pot. The broccoli will cook lightening fast alongside with the pasta. (Make sure the pasta is almost done before adding broccoli, so that the broccoli does not over-cook.)
- Drain the pasta and broccoli mix. Slowly, add the pasta/broccoli to the pesto and tofu. Gradually add in the ricotta, parmesan, and grape tomatoes. Continue to toss the pasta well until everything is coated with sauce and the vegetables are evenly distributed. Add dash of salt and a few good twists of freshly ground pepper.
- Transfer into pasta bowls and serve with extra grated Parmesan cheese, if desired.
And, of course, eat and enjoy. And if you have any storm anxiety, I always suggest looking at photos of cute puppies. This one worked for me!