And it was just that.
Sunday, November 27, 2011
feast, foliage & the incidental frog.
Thanksgiving: A time to be especially grateful for the many happenings that he or she has been blessed with, be them good or bad.
And it was just that.
And it was just that.
Responsible by Nature
About to make some yummy soup, I turned on the light above the stove. With a zapping noise and burst of light, I realized I now would be without. After a bit of thought and contemplating a trip to the store, I remembered that I was given a free light bulb when Jon, myself and some highschool friends visited Split Rock Lighthouse in Two Harbors, MN. As per the information provided on the box, I now know that 'CFLs use 75% less energy than traditional bulbs, saving you up to $50 over the life of each bulb.' My accomplished face was probably brighter than the bulb, itself, after I screwed it in and turn it on. Let there be light. Thank you, Xcel Energy. Although you are a monopoly, I am hopeful that you're at least doing your part in producing efficient electricity and household items that will make our future greener. They had me at 'Efficiency in your socket. Money in your pocket.' responsiblebynature.com
Saturday, November 19, 2011
Creamy Pumpkin Pasta
This recipe is perfect for a hearty, fall meal. A unique take on a cream sauce that is also surprisingly heathy: Not to mention, DELICIOUS. I'm sold. Enjoy ~
1 small onion, finely chopped
1] In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
2] Whisk in the pumpkin, broth, creams and seasonings to taste.
3] Simmer 10 minutes, stirring occasionally.
4] Meanwhile, boil the pasta in salted water until al dente.
5] Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
6] Stir in parsley and garnish with shredded parmesan/romano, more parsley and pumpkin seeds if desired.
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons butter
1 15 oz. can pumpkin puree
2 cups vegetable broth
1/4 cup heavy cream
1/2 cup sour cream
A pinch of nutmeg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley, minced
1/4 cup parmesan/romano cheese, shredded
1 lb mostacolli pasta
1] In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
2] Whisk in the pumpkin, broth, creams and seasonings to taste.
3] Simmer 10 minutes, stirring occasionally.
4] Meanwhile, boil the pasta in salted water until al dente.
5] Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
6] Stir in parsley and garnish with shredded parmesan/romano, more parsley and pumpkin seeds if desired.
Sunday, November 6, 2011
Subscribe to:
Posts (Atom)
