Sunday, December 19, 2010
We have made one giant leap for mankind.
Bye bye crib, hello big girl bed…along with that, a big ole dose of big girl attitude.
I spent most of the weekend wondering how a child so sweet, so lovely could turn into such a free range monster at the drop of a hat.
I mean, I am the total epitome of patience….How ever did she get her short fuse??? Also I beg you not to ask my husband how he thinks our daughter became this way…
Shall we move on to pasta…yes we shall.
This is delightfully borrowed from that Lil ole website THE PIONEER WOMAN
• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti until done.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes.
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
I would love to chat more but there has been an odd silence from the living room and I am pretty sure there is something being destroyed that I should be aware of…so for now CHOW!