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.
Even though I’ve shoveled our front walk and patio three times in the past 48 hours, I know that spring is just around the corner. It’s gotta be, right? Only four short days ago the snow was all but gone, my girlies and their friends were riding bikes in the cul-de-sac, and picnicking on heart-shaped cupcakes on beach towels in the driveway. Now this! And say it ain’t so, John Mulan – but there’s more on the way?
My apologies to anyone who’s taking a break from carbs (I see you rolling your eyes at me) – I certainly didn’t start off the week intending to hit y’all with two pasta dishes in a row. The sale ad made me do it…so carb-a-vores, rejoice! I promised to share this recipe with you as soon as fresh ravioli went on sale – and I do my best to keep my promises when it comes to dinner. You’ll (maybe) recall I made this marinara sauce a few weeks ago, in an attempt to rescue my withering basil before the first frost killed it off. I stashed a couple containers in my freezer, and today I’m making a dent in my saucy stash with this super quick, kid friendly ravioli.
The whole DamFam had a crazy Halloween weekend complete with all manner of merry-making. Now I’m plum wore out and have no problem admitting to you that it’s Monday and I’m glad. Yes, you heard me right — I said GLAD, and I’ll thank you not to look at me that way. A good time was had by all but it’s high time those clowns get themselves back to school and get some learnin’ done. The DamDog and I are exhausted.
After Vince Condella called for some frosty evenings later on in the week, I decided it was time to start pulling the plug on my basil plants. Last year I pushed the envelope and ended up losing my entire crop to frost, and I had to (*gasp*) BUY pesto all winter. Not this year! No sir’ee Bob. I’m ON TOP of it!
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