Archive | October, 2011

Life

26 Oct

We’re still here. Promise. Life’s just gotten the best of us, alright, it’s gotten the best of me, and I’m trying my hardest to catch back up.

I love this picture of her

We’re entering that part of year where it feels like our schedules are packed full with events, leaving just enough time to catch our breath before tucking in for the night. Yep, we’re there.

It seems I’m barely finding time to do the normal house chores with things like pumpkin patch trips and Halloween costume planning (posts to come), and searching for our family picture outfits, which actually deserves a post all on its own due to its stressfulness. And then trying to find time to blog on top of that?! Fuhgeddaboutit!

trying on silly hats

So you see? I just don’t have enough hours in the day! And okay, if I’m being completely honest here, the lack of blogging has something to do with not finding the motivation to do it. BUT! I will say that’s only partly my fault. All of our pictures that I would use for posts are scattered among four different locations, thanks to me getting a new computer. Just trying to figure out where that certain picture I am looking for is, is challenge enough, but then I have to transfer it to my new computer, AND THEN the picture is usually too big to be loaded into the post, and people, I’m no photoshop pro. I have no idea what I would need to do to re-size a photo. I don’t even know if that’s the correct word to use, re-size. Thank goodness Brandon is an all-knowing computer genius. It’s why I married him. He does all the “computer stuff” for me. But get this, he’s been pretty busy lately, too, and he just don’t got no time to “fix” my pictures for me! Sorry for the grammatical errors. I felt this situation called for it. It won’t happen again.

So please take this as my apology for not keeping you up-to-date on all things “Us”. When I finally become a photoshop genius myself, and when all the pictures are safely located on one computer, I’m hoping my blogging mojo will return and I’ll be WAY more efficient at this.

Thanks for putting up with me.

my sweet baby

 

Love Me Some Alfredo

9 Oct

please pay no attention to the burnt bread. that broiler is tricky.

Seriously. My mouth is watering and I haven’t even begun to type up this recipe!

I feel like I need to explain that I love a good alfredo sauce. I’ve tried many store-bought ones and just don’t care for them much. My husband, yes, you read that right, makes a stellar alfredo sauce. It’s rich, creamy, and has an ingredient list that’s about 40 items long. Real butter, freshly grated parm, and heavy cream included. I can forgive him of the fact that he’s only made it 3 times (our second Valentine’s Day, our 5th Valentine’s Day, and our 2nd wedding anniversary), because it’s just that good! That, and because I know the cost of the ingredient list isn’t exactly bank account friendly. It does make me sad that we don’t have it more often, though.

Enter this new recipe! It isn’t exactly the same, but man oh man, when I want my rich alfredo sauce, now I can have it! It’s super yummy, fixes my craving asap, and the cream cheese makes this sauce silky smooth. I’m happy that I was able to find this recipe on Cooks.com (I made a few changes of my own), and you’ll be glad to hear it’s so easy to do. Seriously y’all. Easy.

Warning though, when I say rich, I mean rich. If you like your sauce like I do, you’re in good hands!

Ingredient List

-1/2 cup butter

- 1 (8oz) package cream cheese, room temp and cubed

- 1 clove garlic, minced

- 2 cups milk

- 6 oz grated parm cheese

- 1/8 tsp ground black pepper

- 1 tsp dried oregano

- 1 dash nutmeg

1. Melt butter in a medium pan over medium heat.

I know it looks like a lot. I'm channeling my inner Paula Deen.

2. When butter is melted, add the garlic and let simmer for a minute. This is where the recipe called for 1 clove, but I know my husband and myself well, and we like our garlic. So I may have added 2. Or 2 and a half. Just add what you want.

I really wish I could bottle this smell.

3. Add cream cheese, stirring with a wire whisk until smooth. You’ll be stirring for a bit, and you’ll feel like the cream cheese will never incorporate, but it’ll get there. Keep in mind it will still be slightly lumpy.

I love cream cheese!

This isn't done yet, but it's getting there. Keep stirring.

4. Add milk, a little at a time, whisking to smooth out lumps.

this makes me smile

5. Stir in parmesan. Then add pepper, oregano and nutmeg.

I may or may not eat this straight out of the pan with a spoon.

6. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. You can thin it with milk if it gets too thick.

7. Toss with hot pasta to serve.

8. Devour.

Also, I wanted to let you know that this recipe makes plenty of sauce. We have enough for leftovers, twice. We like to have ours with grilled chicken, bread, and salad.

If you end up making this, please let me know what you think of it.