Welcome to a holiday Monday!
Are you working today? I have the day off and I also took Friday off so I am really having a most relaxing weekend!
You know another way to relax and not stress is to have a great menu plan. Check our Laura's website for some really great planning ideas.
MONDAY: Arriving home from Seattle; Chick is cooking
TUESDAY: Butternut Squash Zoodle Carbonara
WEDNESDAY: Grilled Salmon with Vegetables
THURSDAY: BBQ Pork Ribs, Creamy Cole Slaw and Corn or Artichokes
Sunday, February 18, 2018
Thursday, February 15, 2018
This week's holidays and observations include, Paul Bunyan Day, World Radio Day and Library Lovers Day...just to name a few. One observation that caught my eye was tortellini day. I love pasta and could probably eat it three or four times a week, but tortellini is one of my favorites and you just can't beat a creamy cheesy sauce.
Tortellini are round, navel shaped pasta originally from the Emilia region (Bologna) in Italy, typically stuffed with cheese.
The legend of the tortellini dates back to medieval Italy and tells how Venus and Jupiter arrived at a tavern on the outskirts of Bologna one night, weary from battle. After much food and drink, they shared a room. The innkeeper, captivated by the two, followed them and peeked through the keyhole. All he could see was Venus's navel. Spellbound, he rushed to the kitchen and created tortellini in its image.
1/4 cup sun dried tomatoes in oil, drained and chopped
1 tablespoon olive oil
3 garlic cloves, minced
half a bag of baby spinach
1 cup half and half, plus up to a 1/2 cup more, if desired
1/8 teaspoon paprika
1/2 cup mozzarella cheese, shredded, plus up to 1/4 cup more, if desired
6 fresh basil leaves, chopped
2 cups uncooked tortellini
grated Parmesan, to serve
Heat sun dried tomatoes in oil in a large skillet on medium heat, add garlic and cook for about a minute. Add spinach and continue cooking until spinach starts to wilt, about 3 minutes.
Add half and half, season with salt and pepper and add paprika. Bring to a boil and then reduce to simmer and add mozzarella. Stir to melt then add fresh basil.
Cook tortellini according to package directions. Drain and rinse.
Add cooked pasta to the sauce and mix to coat. Add more half and half and/or cheese if mixture appears to dry.
When serving, top each bowl with Parmesan cheese.
Tuesday, February 13, 2018
Puget Sound from the Train on Saturday Morning
Saturday night's Sunset
Hoisen Shrimp with Green Beans and Jasmine Rice
The crud invaded our home in late January and Brian and I were down for the count for a couple of weeks. This past weekend was the first weekend since late January that I felt human again.
Despite getting back to normal, I only saw Brian for 5 hours on Sunday. I arrived in Seattle on Saturday to an empty house. His flight from Charlotte was cancelled until Sunday morning, so I spent a very relaxing and quiet day at home listening to jazz, lighting candles, prepping and cooking two Hello Fresh box meals, drinking wine, editing vlogs and watching our Maui vlogs from last April.
My health felt good and I am rested and relaxed and feeling better!
How was your weekend?
Sunday, February 11, 2018
Welcome to another Monday!
How was your weekend? Are you noticing the days getting longer? How about the birds singing in the morning? Bulbs popping up? There are sure signs that spring is right around the corner!
Here is our menu for the week ahead! For more menus, check out Laura's blog for more ideas.
MONDAY: WW Pasta with Vodka Sauce
TUESDAY: Garden Burgers
WEDNESDAY: Steak and Lobster (Happy Valentine's Day)