This is an incredible piece of video. I hadn’t seen it before but a friend sent it to me at the beginning of February.
I have always loved foxes and although as a child the sight of a
Foxhunt was always thrilling, today I am always horrified that anyone could hunt such a beautiful animal. There are 37 species of fox although only 12 of those species belong to the “true fox”. I posted a picture a year or so ago of the Fenec which is a small fox from the desert. But in fact the species is spread globally. The Arctic Fox with its white coat is a lovely sight to see.Had to just tell you. We had snow on Friday. Snow!!!!!! Aargh
This recipe contains both Fettuccine and Feta so really fits this letter.
Fettuccine with Creamy Red Pepper-Feta Sauce
Food Network TV
Recipe courtesy of Ellie Krieger
- Yield: 6 (1 cup) servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Directions
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and sauté until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.Have a great day
