Of course I eat my green veggies …
(give me just a little credit … the reason it looks kinda thin is because I used skim milk. But then there was alllllll that cheese I dumped in there …)
Since it is finally streaming on Netflix now, I figured I’d take advantage of a night with no plans and cook a lovely pasta dish and watch my favorite Italian movie (and definitely one of my all-time favorites):
The pasta was really good, all joking aside. I started with a base (other than the pasta) that is one of my mother’s Thanksgiving go-to’s: green beans and onions sauteed in bacon. Only for mine, I used pancetta, green beans, and asparagus, then skipped the onions and went for loads of garlic instead. She also tosses hers in balsamic vinegar – I tossed mine in “light” cream sauce.
In the spirit of my most recent culinary adventure in homebrewing (we’re currently brewing our first batch – an IPA), I had a glass of Sam Adams Latitude 48 IPA with this little creamy pasta concoction. It cuts through the cream and cheese and pasta heaviness beautifully.
My main preoccupation lately has been getting ready to start the first batch of homebrewed beer with my friend Lisa, so that’s where most of the latest updates are. If any of you readers out there have any experience in homebrewing, I’d so appreciate your feedback! And for those of you who have no idea about homebrewing, you can read it and laugh at our mistakes while learning some new vocabulary. Fun for everyone!