Fall in Autumn

It was all over in a flash. One moment I was up, in control (seemingly) of my movements, and the next thing I knew I was lying on the floor, with the unfailing certainty that my ankle had given way. And it was unceremonious, no hint of glamour or valour in the whole thing, nothing like these chaps here. No no no, it was just a slip, a good, old-fashioned slip on the wet pitch. Down and out. No slow motion, soundtrack, nothing. And it hurt. It was the last kick of the match and I went down trying to stop someone scoring, as if it would have made a difference at that point, we were losing anyway. But you know, pride, competitiveness and all that. I remember people flocking around me, talking, helping out-funny how rivalry disappears when there's someone on the floor, even though he ended up there as a result. Thanks lads. Anyway, to cut a long story short, I am now the proud owner of an ankle which resembles a piglet, with little stripes of blue and yellow (Fenerbahçe?). If you are not squeamish, you can preview my work here. If you are indeed squeamish, you can always do something else, perhaps enjoy Cat Power's version of New York New York. Onwards and upwards, give me the drugs!

Pasta salad with tomatoes and mozzarella

This is another very simple but very tasty recipe, given to me by my friend Antonis. You can serve this as a main course or a side if you want.

Ingredients (feeds 3-4)
500gr pasta, usually penne or farfalle. I also like to use, larger, tubular pasta, like rigatoni.
2 pieces of mozzarella (they usually come in 150gr pieces), drained, cut into pieces.
Fresh basil leaves
Fresh ripe tomatoes (the redder the better), chopped (keep the juices)
Olive oil
Salt & pepper

Execution
Cook the pasta for the time suggested on the package. Drain it and put into a large bowl. Mix in the chopped tomatoes with their juice. Add the basil leaves and mozzarella and sprinkle with olive oil and season. Enjoy!

Pasta with cherry tomatoes and garlic

This is a simple and quick recipe.

Ingredients (for 2-3) people
For the sauce
1/2 kilo (1 pound) of cherry tomatoes, halved (keep the juices)
Olive oil
1-2 cloves of garlic, finely chopped
Salt & pepper
Dried basil (optional)
Chilli flakes (optional)
Grated parmesan cheese

Use whatever pasta type you like. I prefer small pasta, like penne or maccaroni for this one, but any would do. I find that about 500gr feeds two very hungry adults, if not more.

Execution
Pasta:
Bring to the boil some water (with some salt) and add the pasta. Add the pasta and cook for the time the packet recommends. Drain it and put to the side, in the same pot you cooked it in, or in a bowl. In the meantime...

Add the olive oil in a medium-sized frying pan (just enough to cover the surface), heat it and add the garlic. Turn the fire way down and let the garlic fry slowly for 2-3 minutes, but don't let it turn brown. Throw in the tomatoes and cook for another 5 minutes, or until the tomatoes are nice and soft but not completely melted. Add salt, pepper and some basil if you have. You may add dried basil and/or chilli flakes (not much) if you want. When the tomatoes are half-cooked, throw everything into the pasta and mix it well. Serve quickly and top it with grated parmesan. Enjoy with a light Pinot Grigio or any medium white wine. Or red if you prefer, up to you really...