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Pork chops on the grill with stewed apples, fresh brussel sprouts and sweet potatoes baked on the BBQ!! My son was called in for a 2nd interview! YES!! Now I'm praying non-stop!!
Good Luck i have my fingers crossed for you. I will pray for your family as well. I wish your son the best.
Today's supposed to be the last sunny and hot day for about a week. The forecast said there will be lots of rain (the garden can definitely use it!) and thunderstorms (don't need them, really) so no more time spent by watering the garden and all the flowerpots on the balcony...
Tonight is pasta night again. How come some weeks I have 3-4 different pasta dishes
At first I will cut some chicken breasts in cubes, then they are fried in some oil with curry, salt and pepper.
Carrots, in thin slices, will be cooked in veggie broth. Brokkoli will go and take a hot bath with the carrots. Cook till both are still al dente.
The carrots and brokkoli will be put on a plate while the veggie broth is spiced up with about
2 cups of milk,
a little bit of cream,
3 large spoons of cream cheese.
I also add a little bit of sauce thickener.
Then I add salt, pepper and some other herbs, depends on what I like best that day.
The sauce has to cook about 4-5 minutes.
Then I add the carrots, brokkoli and chicken breast and cook for another 5 minutes.
I have a question regarding pasta---and all those varieties in the markets I see. There are small round ones, large round ones, twirls and twists, oblong, and everything in-between. What does a person do with some of these odd shaped pastas? I only know macoroni, spaghetti-type (angel hair etc.), broad flat noodles and fettuccini. I saw some really interesting shaped pastas yesterday and was curious what people do with these. Any ideas?
It's a kind of powder. When poured into the boiling sauce the sauce gets thicker within some seconds, depending on how much you add and how thick you want the dish to become.
I have a question regarding pasta---and all those varieties in the markets I see. There are small round ones, large round ones, twirls and twists, oblong, and everything in-between. What does a person do with some of these odd shaped pastas? I only know macoroni, spaghetti-type (angel hair etc.), broad flat noodles and fettuccini. I saw some really interesting shaped pastas yesterday and was curious what people do with these. Any ideas?
Cyn, I got really odd shaped pasta from my cousin. She knows how much I love cooking and how much I love pasta. I have these incredible large rings (about 1-2 inch diameter). I plan to cook something special with them.
Maybe some shrimp with garlic sauce or something like that.
I defenitley don't use them for mac 'n cheese or tomatoe sauce, etc...
Pork chops on the grill with stewed apples, fresh brussel sprouts and sweet potatoes baked on the BBQ!! My son was called in for a 2nd interview! YES!! Now I'm praying non-stop!!
Wishing good vibes for your son!!! It is sooooo hot here. thinking of doing curried pork bites on the grill tonight. served with rice pilaf and some type of veggie.
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Quote:
Originally Posted by cynwldkat
I have a question regarding pasta---and all those varieties in the markets I see. There are small round ones, large round ones, twirls and twists, oblong, and everything in-between. What does a person do with some of these odd shaped pastas? I only know macoroni, spaghetti-type (angel hair etc.), broad flat noodles and fettuccini. I saw some really interesting shaped pastas yesterday and was curious what people do with these. Any ideas?
I'd guess that there are at least a few pasta shapes that arose from cultural traditions and are meant to symbolize certain things. Other shapes are intended to pair well with a specific type of sauce, i.e. smooth vs. chunky sauces work better with different pasta shapes.
Whili I continue to bumble along with the ThatLooksAoutRight I know at least a few pasta brands have web sites/E-mail addresses and while I haven't asked about shapes they've been helpful with other questions, at least DeCecco has. Might have to shoot of a few E-mails and get the pasta companies take on shapes.
It's a kind of powder. When poured into the boiling sauce the sauce gets thicker within some seconds, depending on how much you add and how thick you want the dish to become.
I haven't ever seen or heard of it but it sounds like adding a lump of roux.
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