The kiddos were quite entertained by this. G & H came out pretty cute, but I think I am a little scary. At least I don't have really tall blue hair...
Friday, September 28, 2007
D'oh!
Shortly after the Simpsons Movie came out this summer, the girls started begging us to go online and get "Simpsonized". So, here we are in all our glory... straight outta Springfield. 
The kiddos were quite entertained by this. G & H came out pretty cute, but I think I am a little scary. At least I don't have really tall blue hair...
The kiddos were quite entertained by this. G & H came out pretty cute, but I think I am a little scary. At least I don't have really tall blue hair...
Thursday, September 27, 2007
Another favorite...
I made this for B & E (my brother and his lovely girlfriend) on Wednesday night as we watched our beloved BoSox move one step closer to clinching the division (go Sox!)
Creamy Pesto Shrimp and Linguine
1 box of linguine
1/2 cup butter*
2 cups heavy cream*
1/2 teaspoon fresh ground black pepper
1 cup fresh grated parmesan cheese
1/3 cup pesto (I prefer to make my own, see here)
1 pound medium or large shrimp, peeled and deveined
Bring a large pot of water to a boil. Add box of linguine, and cook for 8 to 10 minutes (or as instructed on the box). Drain and set aside. While the linguine is cooking, melt the butter in a large skillet, over medium heat. Stir in cream, add fresh ground black pepper, and cook for 6 to 8 minutes, stirring constantly. Add parmesan cheese to the cream sauce, stirring until thoroughly mixed. Add the pesto and cook for 3 to 5 minutes, stirring constantly until thickened. Stir in the shrimp and cook for approximately 5 minutes (until they turn pink). Add the linguine, mix well, and serve.
*You can use lowfat margarine and half & half to make this a little healthier. You will just need to cook a little longer to thicken the cream sauce. And it tastes almost just as good!
And we will be trying this one real soon!
Creamy Pesto Shrimp and Linguine
1 box of linguine
1/2 cup butter*
2 cups heavy cream*
1/2 teaspoon fresh ground black pepper
1 cup fresh grated parmesan cheese
1/3 cup pesto (I prefer to make my own, see here)
1 pound medium or large shrimp, peeled and deveined
Bring a large pot of water to a boil. Add box of linguine, and cook for 8 to 10 minutes (or as instructed on the box). Drain and set aside. While the linguine is cooking, melt the butter in a large skillet, over medium heat. Stir in cream, add fresh ground black pepper, and cook for 6 to 8 minutes, stirring constantly. Add parmesan cheese to the cream sauce, stirring until thoroughly mixed. Add the pesto and cook for 3 to 5 minutes, stirring constantly until thickened. Stir in the shrimp and cook for approximately 5 minutes (until they turn pink). Add the linguine, mix well, and serve.
*You can use lowfat margarine and half & half to make this a little healthier. You will just need to cook a little longer to thicken the cream sauce. And it tastes almost just as good!
And we will be trying this one real soon!
Wednesday, September 26, 2007
A tribute to my furry friend...
"Animals are such agreeable friends - they ask no questions, they pass no criticisms." George Eliot
Yum!
Nothing beats homemade pesto...
Pesto
2 cups fresh basil leaves
2 tablespoons pine nuts
2 cloves garlic
1/2 cup olive oil
pinch of salt
1/2 cup freshly grated parmesan cheese
3 tablespoons butter, softened
Put basil, olive oil, pine nuts, garlic, and salt in food processor and blend at high speed until evenly mixed (smooth, creamy texture). Pour mixture into a bowl and stir in parmesan cheese by hand. Beat in the 3 tablespoons of butter by hand. Pesto can be served with pasta, italian bread, refrigerated or frozen.
Pesto
2 cups fresh basil leaves
2 tablespoons pine nuts
2 cloves garlic
1/2 cup olive oil
pinch of salt
1/2 cup freshly grated parmesan cheese
3 tablespoons butter, softened
Put basil, olive oil, pine nuts, garlic, and salt in food processor and blend at high speed until evenly mixed (smooth, creamy texture). Pour mixture into a bowl and stir in parmesan cheese by hand. Beat in the 3 tablespoons of butter by hand. Pesto can be served with pasta, italian bread, refrigerated or frozen.
Monday, September 24, 2007
I ♥ Mussels
Although we love this best on the beach during the summer, this is one of our favorites year round:
Mussels Marinière
Mussels Marinière
2 pounds mussels
4 tablespoons butter
2 shallots, minced
1 cup dry white wine
pinch of dried thyme
salt and pepper
1/4 cup chopped parsley
Soak mussels in a bowl of cold, salted water for 5 to 10 minutes. Discard any mussels that seem unusually heavy or light or that do not close their shells. In a deep pot, sauté the shallots in the butter for a minute or two. Add wine and let simmer for several minutes, allowing some of the wine to cook off. Add the thyme, a pinch of salt, and several grinds of fresh pepper. Add the mussels, cover tightly, and let steam over high heat for about 5 minutes. Shake the pot well several times to make sure that the mussels cook evenly. Pour the pot into a large serving bowl and sprinkle with parsley. Serve immediately, preferably with a nice crusty baguette!
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