One of my New Year’s resolutions was to cut out cocktails during the week. But because I am the master self-enabler — and also really, really good at justifying just about anything — I make exceptions when it comes to adding cocktail ingredients to food. Case in point: Penne ala Vodka.
I’m pretty sure the recipe gods were against me today. Here’s what happened: I made a new dish this morning called Bowties & Boursin. It totally stunk. Or as my daughter would say, it was an epic fail. An F- on the recipe grading scale. It’s still sitting on my cooktop in a big sticky mess because I don’t really have the heart to throw it out just yet. I might try to doctor it, but it’s definitely not ‘blogworthy’ as written. I don’t even understand how it came to be a recipe that anyone would even publish for someone like me to go out and attempt to make. Good thing I know about this recipe though. This one is awesome. You should absolutely try it.
I’m already seeking out ideas for next Halloween, so I’d love to know: what was the best costume you saw this past weekend? I saw a lot of good ones, but my personal favorites were (in order of creativity): a psychotic ballerina (aka, The Black Swan), a hilarious husband /wife punk rocker duo, and a pair of Angry Birds. I also have to “credit” my friend Liz who dressed in a toga and laurel wreath and walked around all night tossing fake paper money all over the place. Can you guess what she was?
I had the best time at the Mequon store this morning! The girls in the floral department were working like mad to unpack and display all manner of Christmas decorations. At first glance I groaned to myself — Christmas already?! — but the closer I got, the more exciting it all became
e labor intensive chore honor of hosting the varsity boys and girls cross country team dinner here this past Friday night. No Thank You Boy asked me if I would please forfeit my turn at hosting; I declined. I’m not sure what he thought I was going to do (burp out loud) or wear (mom jeans) or serve (beanie weenies) that would embarrass him in front of his team mates. Suffice it to say, it all went well and I don’t even think he ended up all that horrified by my outfit, food, or behavior. Good thing my dorky mom jeans were in the wash I guess, LOL.
Bring on the great American holiday weekend! I want fireworks — loud ones! And parades — long ones! And flags flying and sun shining and the delicious smell fabulous food cooking on a charcoal fire. The weather’s finally going to be gorgeous, the food’s gonna be tasty and there’s BIG fun ahead, so I WANT IT ALL and I WANT IT NOW!!
It’s one of those weeks where every bloomin’ thing in our house has decided to need attention all at once. A headlamp has blown in my car. A mystery puddle has formed beneath the spare freezer in the garage. A trail of ants is marching happily toward a Honey Nut Cheerio on the kitchen floor – and although my oven died yesterday, it somehow continues to find the strength to emit a high pitched BEEEEP every now and then, just to let me know of its distress. Oh, I’ll tell you what. I have a baaaaad feeling in the pit of me’ wallet.
Welcome to adult swim on today’s episode of FFF. Not because I’m planning to use foul language (never!) or allow scantily clad bimbos to run amok (could be amusing) — it’s just, this pasta recipe has some strong flavors that the average kid on the street is probably not going to appreciate, and for that I apologize. I just got done apologizing to my own twerps, in fact. Can’t win ‘em all. But if you’re a fan of lemon, spinach, and lightened-up pasta dishes, then today is your day!
So today we have a fresh flavored, meatless pasta dish to honor the end of winter and the arrival of a brand new season. We served it with a big chopped salad and wheat dinner rolls and were all sufficiently filled. If you need a protein, this would be yummy topped with a grilled chicken breast, or even a few grilled shrimp.
My youngest never met a rich food she didn’t like, so it’s no surprise she has a major thing for fettuccine alfredo. She orders it whenever she’s given the chance, and she begs me to make it at home – but last time I checked, real alfredo has like, 12 tablespoons of butter and two cups of whipping cream. No thanks. As you’ve probably noticed by now, we’re the health conscious sort around here (cough), so we don’t do heavy whipping cream too often.
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