The Foodie Version:
I cooked some organic whole wheat penne with flaxseed, then tossed with some organic extra virgin olive oil, julienned sundried tomatoes, and some pesto made from the basil in my garden, frozen since late summer. The taste of summer in February.
The Cookiestuffs Version:
Mr. Gateau was working late, and the two mini-Gateaus were driving me insane. But I knew I would not tough it out until after they went to sleep without eating something, so I managed to cook some pasta, and while that was cooking, defrosted in the microwave a cube of pesto I'd made in September with the herbs from my garden that had gotten so overgrown while I was pregnant and on maternity leave that the place looked like an international weed museum. In the five seconds I had without a kid in my arms, I hacked up a few very dessicated sundried tomatoes, and pulled the olive oil out of the pantry, where it had gotten too cold against the uninsulated wall. Discovered that we are, in fact, entirely out of Parmesan cheese. Managed to drain the pasta and toss this all together while holding the baby, then dumped it into a dish and ate it whenever I didn't have somebody drooly hanging off me.
Either way, it actually was quite tasty.