Cook Pasta with Cold Water and a Frying Pan for a Quick Dinner and an Easy Sauce - StumbleUpon. No-bake energy bites | gimme some oven - StumbleUpon. I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta.
And this pasta recipe is one of my all-time favs. I actually posted it on the blog about 4 years ago when I was a brand-spankin’ new blogger, and my photos were a lovely shade of neon. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead.
Read more Read more Read more Read more Happy day, friends! Serious Salads: Quinoa with Corn, Tomatoes, Avocado, and Lime. Quinoa (pronounced keen-wah) is a high protein seed that has a fluffy, slightly crunchy texture. Though it looks like couscous and is eaten like a grain, it's actually a cousin of spinach, Swiss chard, and other leafy greens. It's wonderful when cooked right—the key is not to follow the package's instructions, which always call for too much liquid and results in way too mushy quinoa. The ideal ratio is one cup of quinoa to 1 2/3 cups of liquid. You can make this salad a day ahead of time; just be sure to add the avocado at the last minute so it doesn't discolor. The quinoa will cling to it, so it's best to scatter it over the top rather than mix it in. Finally, be very careful when chopping jalapeno peppers. About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef. MOVIE BITES: RATATOUILLE.
Musical pairing – C’est si bon by Yves Montand You may remember from some of my former posts that I have recently relocated to Florida. Roughly .002 seconds after crossing the state line, my husband and I procured annual passes to Walt Disney World. While most people enjoy a night out at the movies or spend the weekend relaxing at home, my husband and I cross the turnstiles into the four parks of Walt Disney World like its our job. Like we’re trying to set a Guinness World Record. Like those gates are the shiny red ribbon at the end of an Olympic relay. That being said, I’ve been seeing an awful lot of everyone’s favorite little fuzzy cartoon rat (Remy) from “Ratatouille” lately. Pests. And ratatouille, this recipe specifically taught me a lesson that most of you have known since you were five. Let me explain. Then it came time to buy the strained tomatoes. I get home and I continue to follow the instructions, even though I realize that I am doubting every step of the process.