I’m gonna be honest…I did ALMOST nothing this holiday weekend. I had plans…plans involving sitting poolside working on my tan.
But the weather simply did not cooperate. So rather than chill out poolside it changed to me on the couch. Sorry I’m not sorry.
It was a good time though. I did do a few things so I figured I may as well share them with all of you.
I recently acquired a Wii (shout out to my sis for moving to Abu Dhabi…aka the Dhabs). Which means this gal now can watch Netflix on the TV!! BOOM. Game Changer. So this long weekend of crappy weather gave me the perfect opportunity to break it in. So maybe I watched more movies than I care to publicly announce on Saturday, but I did manage to get one of my best gals C over for a Sunday Funday movie marathon.
In between movies we got a case of the hungries so we decided to make some food. We settled on pasta with a white wine sauce. A quick convo with Google later we headed to the shops to pick up the few things we needed to make our masterpiece a reality.
Pasta with White Wine Sauce:
- Pasta (we used tri-colored penne)
- 1 tbsp. olive oil
- 1 shallot, rough chopped (we used onion bc that’s what I had…and I chopped it finely)
- 1/2 cup dry white wine
- 2 tbsp. butter
- Juice of one lemon
- 1 tbsp. fresh Italian parsley, finely chopped
You start by sautéing the finely chopped onion with the olive oil. Then we poured in the wine and let it boil. NOW: the recipe said to let it reduce…but we were hungry and tipsy so we didn’t…we just let it boil. Then add the butter until it melts. Take the sauce off the heat and add the lemon juice and parsley (which we took from my herb garden). Then we poured the sauce over our cooked pasta and grated some fresh cheese over it…NOM NOM.
tri-colored is so fun to look at
White Wine Sauce
NOTE: while cooking we were drinking….and we were pretty buzzed. So we didn’t super follow the recipe as written…in that we 1. did not let the white wine reduce at all, 2. did not strain the onion from the sauce, 3. we added garlic and pepper, and 4. we thought that maybe it wouldn’t make enough sauce so we pretty much doubled everything…”lets just add more wine…yeah…and more butter!”…It was really good though. The lemon juice gives it a nice fresh taste.
Since we were at the grocery store anyways, C had the brilliant idea of making some beverages…specifically White Russians. It was a truly excellent idea. So if you’re like me, and have no idea how to make them and don’t feel like asking Google I thought I’d share that as well.
Cocktail Corner: White Russians
Put Ice in your glass. Add a shot of vodka and a shot of Kahlua. Top with milk. Stir.
Gettin’ our drink onnnn….and our cook on
All in all I’d say it was a perfect Sunday Funday.
Monday it was more of the same….Les Miserables was on HBO so OBVIOUSLY I had to watch it. But I did take a break from being epically lazy to grab a frozen treat with KT (check her out!!) and stop by Target. I found some cheap curtains ($5!!) for my living room and immediately needed to hang them….and I did. LIKE A BOSS. This girl doesn’t even have a drill….just my raw physical power. BOOM.
Put these guys up with my own 2 hands!
Happy Labor Day everyone!
I imagine at this point many of you are getting sick of this apple business. I get it. But maybe now its becoming clear for you just how many apples I picked that fateful Saturday…
This being the 4th installment of my apple series I’ll share 2 of the more unique recipes I tried. The first that I’ll talk about is a tasty Fall Apple Sangria….mmmm sangria….
Sangria is one of the easiest things to make because it is very forgiving. Personally, I’ve always had a soft spot for sangria because it satisfies so many needs…the need for some booze and it also is a tasty snack. Win win. Here’s how I made this fun fall beverage:
1 bottle sweet white wine (I used a Moscato)
1 bottle champagne (I used a Dry Cooks)
3 bottles of hard cider (out of like a 6 pack)
1.5 Tbs sugar
1/2ish lemon juice
All you do is dump all this biz in a bowl, let it sit for a little while and DRINK UP!!! Hello Friday!…..I may have drank most of this myself one weekend….
The second recipe I’m going to talk about is one I found on Pinterest…shock I know lol. Its a shake up on Mac and Cheese. Its a Butternut Squash Mac and Cheese with bacon and apples.
Now my first issue with this was that I simply couldn’t find canned butternut squash….so I subbed in canned pumpkin instead. You can find the recipe here.
So the picture on the website made it look super good. Even mine photographed pretty well (even without the bacon). I have mixed feelings about the recipe. It has an “interesting” taste. I think that it’s because of the broth that the recipe calls for. Its not bad…its just very different. I’m not sure I would make it again. But I’m really happy I tried it out. And as weird as it may seem, the apples TOTALLY worked. They were crunchy and tart and went so well with the mac and cheese aspect of the dish. Plus, who doesn’t love bacon?
This actually concluded my mini-series on apples!!! And at the present moment I only have about 5 apples left that I’m just snacking on.
How has apple season been for you folks?