Friday: We skipped out on our normal La Cabana. Nick and I brought his parents and relatives from Belgium to a German restaurant in town. The food was so good and the atmosphere was fun and relaxed. Then we went home and crashed. It was a long week!
Saturday: After saying goodbye to Roger and Simone, Nick and I did some work around the house. I also made some Sunny Cranberry Nut Bread! This recipe came from Kraft Foods website in the healthy living section. I changed the recipe some to make it even healthier.
Sunny Cranberry Nut Bread
1 hr 35 min
1 loaf, 16 servings
POUR into greased and floured 9x5-inch loaf pan.
BAKE 1 hour 15 min. or until wooden toothpick inserted in center comes out clean. Cool 10 min. in pan.; remove from pan to wire rack. Cool completely.
* Mine did not take the full 1 hour and 15 mins. It only took about an hour.
Later that night we at out with some friends (Jeff and Joy and little baby Ethan) that were town for the weekend. They came over and hung out for a while. I was in heaven because I got to hold Ethan the whole time!
Sunday: After church I met my parents and ate lunch. It is my dad's birthday tomorrow, so we had to celebrate a day early. Then I went to Joy's shower for Ethan. She got some really cute things. It made me want a baby even more. :) After coming home Nick and I made this AMAZING pasta. It was so yummy and very easy. This was found on Cooking Light website.
Farfalle with Creamy Wild Mushroom Sauce
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
PreparationCook pasta according to package directions, omitting salt and fat; drain.Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.