Thursday, October 23, 2008

Mother/Daughter-In-Love & Nandy Day

Mother/Daughter-In-Love & Nandy Day

My darling D-I-Love, Brandy, came over for our Wednesday with the littles. Emily was wearing one of her favorite dresses and looked so girly;) Caden’s outfit didn’t matter because he was quickly covered in food! He is at that hand grabbing, hand feeding frenzy stage and it is so funny to watch.
His mama might not agree on it being funny to clean though. Smiles.
We were preparing our lunch from the pantry this week and God allowed us to come up with a nice lunch.
We had a pasta dish and I made the pumpkin casserole I wrote about making before. It is on the right hand side. This link might take you right to it but I don’t know how to hyperlink yet so I’m not sure:

For the pasta, I threw a few chicken bouillon cubes into the boiling water with two garlic cloves. While a pack of angel hair pasta was boiling, I sizzled some olive oil and butter into a skillet and added cayenne red pepper, parsley, salt , pepper, and three cloves of chopped garlic.
This was tossed with the pasta along with a couple of cups of grated sharp cheddar cheese, Cajun seasoning and more salt. It tasted very bland originally so we kept adding seasonings.

Here is the original recipe:
Pasta e Olio
Submitted by: MARBALET
Rated: 4 out of 5 by 79 members Yields: 4 servings

"In just a matter of minutes you can whip up this simply splendid dish of pasta and olive oil, heady with garlic and seasoned with parsley and red pepper flakes. Finish with a generous coating of melted butter and serve warm."

1 pound spaghetti
2 teaspoons chopped garlic
1/4 cup chopped parsley 1/4 teaspoon cayenne pepper
1/4 cup olive oil
1/4 cup melted butter

1. In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
2. Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
3. Toss pasta with garlic mixture and butter or margarine. Serve warm.
ALL RIGHTS RESERVED © 2008 Printed from 10/23/2008

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