Last Friday night, I felt the need to make cookies. And I had peanut butter and Hersey kisses…. So it was time for Peanut Butter Blossoms! And this recipe is so good. I highly recommend it. You can find the source here. I made just a couple minor changes.
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I think it's time to add to the cookbook! This week, it's red and yellow bow ties!
I mean the pasta! Otherwise known as farfalle. Really, it can be made with any kind of pasta, but I think it's best with farfalle. So, boil the pasta according to directions. In a saucepan, simmer half a small onion, chopped in a tablespoon or so of oil. As you can see, I'm being very scientific about this – cover the bottom of the saucepan with a thin layer of oil and let the onion soften in it. Then add a 28 oz can of crushed tomatoes and a 16 oz can of corn. Let simmer for a few minutes until warm – it'll be bubbling. Having drained the pasta, mix together with the onion-tomato-corn mix, and mix in about half a cup of Parmesan cheese. And serve! Seasoning with salt and pepper to taste of course. I can promise you will love this.
If you've grown up on Country Time lemonade, that's all very well for you, but I think after a few cups of my recipe, you'll never be able to go back! The difference is huge and real lemonade is refreshing like no other drink could ever be.
2 cups of hot water 1 cup of sugar 1 or more cups of lemon juice or 6 large lemons, squeezed or 8 small lemons, squeezed 4-6 cups cold water and ice cubes Squeeze your lemons. Then put two cups of hot water into a jug and dissolve the cup of sugar in it. This only takes a minute of stirring. Then pour your lemon juice in (I generally strain it to remove pulp) and stir that in. After that, I usually add a bunch of ice cubes and enough water to fill the jug. Of course, it'll be more concentrated until the ice melts and doesn't taste as good warmish as it does cold. And as you can see, I don't use exact science for this recipe. That means that every time is a little different. And you can see just how to make it the way that you like it the best. It'll taste different because this is real. … But trust me, you will not be disappointed. I missed Cookbook Tuesday! Ah well. No harm done, I'm sure.
The reason I missed was because classes started this week! AHHHHHHH!!! I'm actually feeling very calm about it. So far, my new mottos are:
I'm living in the on-campus apartments this year which, so far, is much, much preferable to living in the dorms. At least for me. I have my own room, my own space. I have a kitchen and a living room, and I'm not far from the academic buildings so the walk in the morning isn't long. But anyway, you're here for the recipe, aren't you! This week, I'd like to share a marinara recipe with you. It's very quick, and it has a bit of a bite to it. It's a feisty, smooth, thick marinara–– In a small saucepan, saute:
in a fourth cup of vegetable oil. This only takes a few minutes to get it nice and hot. If you don't want it "hot," leave out some of the red pepper flakes. Then pour and stir in a 28 ounce can of diced tomatoes and simmer until it's hot through and through. And that's it! I think I got it from Barefeet in the Kitchen, but as you can see, I like it with a little spunk. It's super tasty, it isn't runny, and it's delicious. Take my word for it and try it. [Note: If you put in 2 TABLESPOONS of red pepper flakes, it will be too hot and angry to eat. I know from experience.] |
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Me!I'm a twenty-one-year-old, I love farming, and I have a passion and a need to write. Archives
March 2016
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1. Script 2. Theatrics/Drama etc. 3. Music 4. Characters 5. Theme 6. Storyline 7. Morals 8. Acting 9. Satisfaction (worth two points) My Rating Levels A = all T = teenager M = adult D = adult discretion (Look for these in my reviews) |