We overslept on Wednesday morning, not sure why. Cleaner was coming at 9 so had to really rush around. Took phone into the bathroom with me (I need it to open the front door of the building) and it rang whilst I was in the shower so assumed it was the cleaner, no, it was about our ride for Thursday. They had booked it for 12:45. Small problem, my appointment is for 12. They phoned back to say they had managed to reschedule for 11:30. Phew, I had visions of not getting a ride at all.
I have put in a grocery order for Thursday afternoon too, just a half order and then will have another half order on Monday or Tuesday next week. Maybe this will be easier on us.
Went to Mandarin for lunch and enjoyed seeing our friends. They are off to the Dominican Republic in February so will not be here for Matt's birthday which means, unless I can find a couple to join us, Matt won't get his free lunch. Everybody is going to the sun.
Just watched a fascinating documentary about horses on PBS. A guy spent a day with a wild horse, riding a trained horse, and by the end of it he was riding the now tamed one. We watched every step of the training (not breaking) and it was fascinating. There is another episode next week so must remember to watch it.
I saw the picture of this recipe and thought it looked good, however, not sure about the squash. Not having been brought up with the family of squash vegetables it is something I am not all that enthusiastic with using - however.... Of course I would NOT use the low fat cream cheese.
Spanish-Style Mac and Cheese
It’s surprising how much flavor you can achieve in such a short amount of time. Little bits of Spanish chorizo (the hard, cured kind) are wonderful in the breadcrumb topping.
12 oz uncooked short whole-grain pasta (such as penne, farfalle, or rotini)
1 cup frozen butternut squash puree (about 12 oz.), thawed
3 oz Manchego cheese, shredded (about 3/4 cup)
2 oz 1/3-less-fat cream cheese (about 1/4 cup)
1 tsp kosher salt
1/8 tsp cayenne pepper
2 oz dry-cured Spanish chorizo, finely chopped
2 Tbs canola oil
1/2 cup panko (Japanese breadcrumbs)
2 Tbs chopped fresh flat-leaf parsley
1 tsp smoked paprika
1. Preheat broiler to high with oven rack in middle of oven. Cook pasta according to package directions in a Dutch oven. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan; add reserved cooking liquid, squash, Manchego cheese, cream cheese, salt, and cayenne. Stir until well combined. Spoon mixture into an ungreased 11- x 7-inch glass or ceramic baking dish.
2. While pasta cooks, heat chorizo and oil in a skillet over medium-high, stirring occasionally, until chorizo is crispy and oil turns red, 5 to 6 minutes. Stir in panko. Spoon over pasta mixture in baking dish.
3. Broil in preheated oven until lightly toasted, 2 to 3 minutes. Sprinkle with parsley and paprika.
Servings: 12 (Hm I wonder).
Source: Cooking Light
Have a great day
I have put in a grocery order for Thursday afternoon too, just a half order and then will have another half order on Monday or Tuesday next week. Maybe this will be easier on us.
Went to Mandarin for lunch and enjoyed seeing our friends. They are off to the Dominican Republic in February so will not be here for Matt's birthday which means, unless I can find a couple to join us, Matt won't get his free lunch. Everybody is going to the sun.
Just watched a fascinating documentary about horses on PBS. A guy spent a day with a wild horse, riding a trained horse, and by the end of it he was riding the now tamed one. We watched every step of the training (not breaking) and it was fascinating. There is another episode next week so must remember to watch it.
I saw the picture of this recipe and thought it looked good, however, not sure about the squash. Not having been brought up with the family of squash vegetables it is something I am not all that enthusiastic with using - however.... Of course I would NOT use the low fat cream cheese.
Spanish-Style Mac and Cheese
It’s surprising how much flavor you can achieve in such a short amount of time. Little bits of Spanish chorizo (the hard, cured kind) are wonderful in the breadcrumb topping.
12 oz uncooked short whole-grain pasta (such as penne, farfalle, or rotini)
1 cup frozen butternut squash puree (about 12 oz.), thawed
3 oz Manchego cheese, shredded (about 3/4 cup)
2 oz 1/3-less-fat cream cheese (about 1/4 cup)
1 tsp kosher salt
1/8 tsp cayenne pepper
2 oz dry-cured Spanish chorizo, finely chopped
2 Tbs canola oil
1/2 cup panko (Japanese breadcrumbs)
2 Tbs chopped fresh flat-leaf parsley
1 tsp smoked paprika
1. Preheat broiler to high with oven rack in middle of oven. Cook pasta according to package directions in a Dutch oven. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan; add reserved cooking liquid, squash, Manchego cheese, cream cheese, salt, and cayenne. Stir until well combined. Spoon mixture into an ungreased 11- x 7-inch glass or ceramic baking dish.
2. While pasta cooks, heat chorizo and oil in a skillet over medium-high, stirring occasionally, until chorizo is crispy and oil turns red, 5 to 6 minutes. Stir in panko. Spoon over pasta mixture in baking dish.
3. Broil in preheated oven until lightly toasted, 2 to 3 minutes. Sprinkle with parsley and paprika.
Servings: 12 (Hm I wonder).
Source: Cooking Light
Have a great day
I wonder if any stores offer grocery delivery? But then if they're delivered to your lobby, that's not much help.
ReplyDeleteActually there is a company that delivers, well more than one, but if they deliver to your door it isn't cheap Liz, tried it for a while last year. To the lobby wouldn't be any help at all.
DeleteHi Jo - sounds like you're keeping on top of things ... hope today will go smoothly. Take care - mac and cheese is always good - cheers Hilary
ReplyDeleteThanks Hilary. Mac and cheese is a staple in this part of the world.
DeleteSorry all of your friends are heading south for the winter.
ReplyDeleteI know Alex, I would be happy just to get to NC.
DeleteLove butternut squash, especially roasted. Why would you not use lower fat cream cheese?
ReplyDeleteI don't use lower fat anything if I can help it Denise, don't think such things are necessarily healthy. I believe in using the "real" thing, in moderation.
DeleteI'm not a fan of the squash family although I'll use zucchini in soups. Agree with you on not using low fat cream cheese.
ReplyDeleteI use zucchini now and again JoJo, but never really got used to other squashes. Yes, I prefer to eat the real thing when I eat it at all.
DeleteI grew up with squash and love it. Eat it a lot! I hope the grocery delivery works out for you, and I'm keeping my finger's crossed for someone to be there with you on Matt's birthday!!!
ReplyDeleteI didn't, of course, we had a couple of them in England when I was a kid. Marrow being one. Zucchini didn't appear til well after the war. I think I may have got some friends to come with us.
Delete