I find it infuriating to cook with whole wheat pasta; the gritty texture seems to override any other and the flavors of the sauce or additions seem to be lost. Whats that, third world problems?
Anyway, tonight BJ cooked dinner from a recipe that called for farfalle pasta. After everything was chopped and ready, he reached for it to find it had been infested with creepies. So he used the year(s?) old whole wheat angel hair we had in the cupbord. By some means of magic, it came out DELICIOUS! He claimed the magic was overcooking the pasta, as one does with brown rice. It was truly impressive, especially since BJ is somewhat new to cooking. I am starting to think he is actually a great cook with a multitude of recipes up his sleeve but has been playing it off all this time. Recipe linked
here. (BJ also added a chopped bell pepper, improvisation!)
Do you have any great secrets to making whole wheat pasta not suck???
JBWS and ASJ already saw this, but I'm sharing it all the same. I read midi and maxi skirts are back in style, which makes me really happy. I don't do mini's well, and find the ability to do things like sit, bend over, etc. without hesitation a god-send. To make this work without going to Old Navy and splurging on a ton of overpriced cotton I picked up some long skirts at the thrift store (easy to come by) and got one of my mom's older long dresses. I don't have a sewing machine so I had to improvise. The only thing I had to do was use a belt for these items to make them work in a variety of ways. The skirt is perfect; it is navy with red/orange polkadots and lightweight without being remotely transparent or too slinky on the panty-line. It has cinching and elastic around the waist but also a button/zip closure. It was slightly large on me but that came in handy. The first way I worked it was without a shirt, pulled up above the chest, making a strapless dress. I belted it at both the empire and mid-waist with ease, and voila, midi-sundress. The second method was just bunching it up around my waist with a tucked in fitted top and belting it so that the excess fabric peeked out of the top. voila, maxi skirt! The third item was a salmon dress from my mom; it has a great linen like material and is incredibly comfortable. I tried both a thin, neutral loose belt and a fitted black belt. Both did well and added shape to the dress. I forced pleats under the breast and in the back and secured them with the belt, to keep it from looking too boxy. My next endeavor is to get a bunch of a-line long-ish skirts and so the same, pulling them up higher and belting. 
