Cook 16 oz. of chicken or Italian sausage and 30 oz. of penne noodles. Once cooked, add 8 oz. of sun-dried tomatoes, 8 oz. of green onions, 4 tsp. of crushed red peppers, 4 tbsp. of chopped garlic, 8 fl. oz. of marinara sauce and some salt and pepper. Sauté that on olive oil. Add 4 fl. oz. of Carlo Rossi's Blush wine. Before the wine evaporates, add 8 fl. oz. of heavy whipping cream. Cook until the cream thickens. Add a generous amount of spinach. Place in serving bowls and garnish with parmesan and parsley. Serves four.

I'm pretty much excited for it.  I think I'm much more excited for spending time in the countryside though.  I think I will be so excited to get out of London.

So...I think it would be pretty cool if everyone just left you recipes as comments.  Haha.  Which is exaclty what I'm going to do:

Irish Stew
6 pounds boneless Lamb shoulder (or beef roast) cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
1 Large Yellow Onion peeled and finely chopped
1/2 cup water
4 cups Beef Stock
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces
2 large yellow onions peeled and sliced
3 pounds potatoes or turnips peeled,quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,whole
1 bay leaf

Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly.

Brown meat in frying pan with bacon fat or butter. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add onion and saute till onion begins to color. Deglaze frying pan with 1/2 cup water and add the onion to your casserole with the beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender. Check for salt and pepper before serving.