For Carbo Loading: Pomodoro Sauce Recipe

1/4 cup olive oil
3 garlic cloves, crushed
3 16-ounce cans of peeled, whole Italian plum tomatoes, such as San Marzano
1 teaspoon Sicilian oregano (optional)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper

Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano (if using), salt, and pepper. Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste.

That's just for the sauce. Now, to actually make pasta pomodoro:

Simmer pomodoro on low. Add one pound of pasta to a pot of boiling, salted water. Two minutes before it's cooked, remove pasta from water and add to sauce. Cook until tender, allowing pasta to absorb sauce. Add a little pasta water if needed to keep sauce liquid. If you want to add anything such as eggplant, prosciutto, olives, mushrooms, mushrooms, peppers, onions, etc., saute them first with a little olive oil and then add them to pomodoro sauce along with pasta noodles.

Voila! Perfect carbo load!

French Toast: must try these soon!

Restaurant Style French Toast:

* 1/4 cup all-purpose flour
* 1 cup milk
* 1 pinch salt
* 3 eggs
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1 tablespoon white (or brown) sugar
* 12 thick slices bread

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.