no blog for you! (or me...)

OK, I should have said this awhile ago. Here goes:
I love to cook, passionate about baking, and love to share my discoveries. Only there is one problem with my blogging... I am computer challenged. Just in this past year have I over come my shyness to the world wide web and discovered such things as blogs. It's true, I have been living in the dark ages.
When I discovered blogs, I thought, 'what a wonderful way to learn more, get inspiration, and share my own discoveries'. Well, I am VERY grateful for all the inspiration and knowledge everyone has given me and one of these days when I figure out how to create an appealing blog, I'll be back.
Until then, no more yucky looking blog from me.
Lots of love to all you food lovers out there!
-HDO

OK. I have to be honest. While I was on vacation, I started a novel that turned into obsessively reading the entire series. My duties, friends, and even family all took the back burner from time to time. AND, obviously, my brand new blog. Shameful.
So, what was I reading that turned me into a reading zombie? Mark Twain? Lewis Carroll? William Shakespeare? No, how's Stephanie Meyer for ya?
That's right. Teenage vampire novels. All four, back to back. No extra corricular activities. I managed to cook plenty. But, that was about the extent of it. I even managed to obtain a reading-realted accident while I was off in book landia. I won't go into details.
So, I leave you with the dish-hit of the week. Sorry, no photos. I'm still recovering from being bitten. :)

Arugula & Prosciutto Ravoli

1 package of home-made ravoli serving four. (for those of us who don't make our own ravoli, it is worth it to seek out local Italian shops that to provide you with respectable pasta)
2 Tbsp olive oil
2-3 cloves garlic, minced.
2 oz of thinly sliced prosciutto
1 tps crushed red pepper (or to taste)
1 summer squash
1 cup parmesian cheese
2 cups packed arugula, chopped
1 large tomato, chopped

directions:
1. Cook ravoli to directions.
meanwhile...
2. Heat Oil over medium heat, add squash, garlic, prosciutto, and red pepper until squash looks done. about 3-5 minutes.
3. Drain ravoli, toss with parmesian, add squash mix.
4. Top with arugula and tomato.
Enjoy!

HDO

I have finally decided to crack open the world of blogging. However, the lunacy begins a day before I leave for vacation. Why I decided to create my new little monster when I really don't have time- and won't for another week- will always be a mystery.
As for the title, Happy Day Octopus, it is as random as Lucy In The Sky With Diamonds, and its creation equally as similar. No, LSD is not involved.
I could only wish that HDO was able to generate such hysteria. I guess it is all in the acronym... alas.
So, I look foreword to developing this Frankenstein upon my return.
Until then, it's off to the land of fabulous food, hippies, and a farmers market unparallel to it's kind. Love it!