It seems to me like it had been a while since I’d enjoyed a good pasta dish. I don’t think I’ve eaten pasta at all this summer. Or have I?

If I have, it wasn’t all that often, because I honestly can’t remember the last time…

Somehow, that feels strange. I used to be extremely big on pasta. In fact, I liked it so much, it wouldn’t have bothered me to have it 5-6 times a week… Of course, I used to like my pasta with lots of heavy sauces and especially enjoyed those that had booze, or cream, or tons of cheese in them.

Now of course, all that’s changed. I’ve now switched to whole grain, and heavy sauces are a thing of the past. I now favor a much lighter approach! And, while I still like my pasta very much, I find I don’t crave it quite as much.Β  Of course, this might change now that the colder wheather is here…

Speaking of colder weather… sadly, it also brings shorter days. And as days get shorter, the beautiful, natural light that used to light up my kitchen when I got back from work is a thing of the past (and of the future too, thankfully!)

This makes me extremely sad. I hate working with artificial light, but sadly, I won’t have a choice for the next 6 months or so. It’s either that, or reduce my posts to 2, maybe 3 a week. I can’t do this. I think I would go into extreme withdrawal! πŸ˜‰

So I will have to make do with what I have. Very little natural light on the week-ends, and nothing but darkness on week nights. For the time being, I’ve decided to not even bother with week nights, as it’s way too dark and I won’t get satisfactory results. I’d rather not post anything than post pictures that do not reflect the passion that I have for food.

This is the first series of pictures that I’ve shot with the assistance of artificial lighting. While I can’t say I am 100% happy with them, unless I quit my day job or start working night shifts, I’m afraid that this is the best I can do for now.

Hopefully, my skills with artificial lighting will improve overtime. In the meantime, please bear with me while I adjust and learn…

The food is still just as good and healthy, I promise!


(serves 3-4)

  • 275g Whole Grain Spaghetti (or other long pasta)
  • 2 small chicken breasts (about 300g total)
  • 85g sundried tomatoes (not in oil, but nice and plump and bright red)
  • Β 20-25 kalamata olives, chopped
  • 1 tbsp extra virgin olive oil
  • 2-3 tbsp fresh parmesan cheese, grated
  • Β½ tsp salt
  • Β½ tsp black pepper
  • 2-3 tbsp fresh parsley, chopped
  • about Β½ cup pasta cooking liquid


  1. Cook the pasta according to instructions on package. Make sure to keep at least Β½ cup of cooking liquid when pasta is cooked.
  2. While pasta is cooking, cut chicken in bite size cubes and cook in skillet over medium high heat until golden brown on all sides.
  3. Chop sundried tomatoes and kalamata olives and add to cooked chicken. Give that a quick stir and cook until fragrant, about 1 minute.
  4. Add drained pasta, parmesan cheese, olive oil, salt and pepper, fresh parsley and ΒΌ cup of the pasta cooking liquid. Toss delicately to combine. Add more cooking liquid if necessary.
  5. Serve immediately and garnish with more chopped parsley and grated parmesan if desired