On Wednesday we close on our piece of land, and I’m not sure exactly what happens after that. The cost of building is making me feel like maybe we should think more along the lines of a cooking trailer and guest tents. My motto is why panic about today when you can throw in tomorrow and the rest of your life along with it? Let’s just say instead of real estate, you’re worried about how to get your vegetables and your pasta and your chicken and your garlic all cooked exactly to their own individual “YES” points. Think about it all, one bit at a time. Bring the water to a boil. Set a steamer basket on top. Add 3 or 4 carrots sliced into narrow batons, about the size of matchsticks. Add salt and a drizzle of olive oil over the top, and as soon as the carrot is beginning to soften, but still has some crunch, remove it all from the water and drain. Rest them on a paper towel. Do the same with a zucchini, taking them out almost immediately. In a frying pan, add 3 cloves of chopped garlic, a few torn leaves of basil, a little chopped parsely and a few red pepper flakes. When the garlic is golden, throw in the carrots and zucchini and toss. Salt to taste. Remove from the heat onto a plate. Wipe out the pan. Add a little more olive oil and a whole clove of garlic; add two chicken cutlets, seasoned with salt. Don’t move. After about three minutes, they should be going white at the edges, and a lovely golden on the bottom. Flip and cook only until just done. Remove. Drizzle with a little more olive oil. Get your penne cooking in boiling, salted water. Shred the chicken. When the pasta is al dente, drain well, saving a few tablespoons of the cooking water. Toss everything together, with a handful of parmigiano or romano, a squeeze of lemon and a grind of black pepper.