Pot & Cover

We had our PFS Team over for team training today ....breakfast and $mart training....helping people get out of debt and food! Hello...does it get any better? We had banana nut bread, which I baked the night before, (recipe from Mark Bittman's how to cook everything, it was good, but not good enough to go to the trouble to type), fresh cantelope and strawberries, coffee, juice and pigs n blankets....we all just the love the little pigs n blankets! 1 package cocktail sausages, 2 rolls cresent roll dough...oven 375, cut each roll dough into 3 triangle, roll each weinie up in the dough, bake about 12-15 min. Later in the day.... Scott surprised me with a yummy cocktail while I was working on here. ..a tropical fruit martini...equal parts apple juice, orange/pineapple/banana juice & vodka, with a lime wedge. So delicious and so fun:) Just as his valentines shirt says, he's my "Captain Love"! We also had a wine tasting...comparing ...

Scott was 'jonesin' for alfredo sauce...which he'd never made. He looked up an Emeril recipe, added Gruyere and shrimp and off to the races! SOOOO yummy. He served this with garlic bread and roasted squash (oil, s&p, roasted in 400 oven till tender maybe 15 min) Ingredients 1/2 lb capellini 1/lb peeled & deveined shrimp, medium size...or whatever:) 6 tablespoons unsalted butter 1 small yellow onion, minced 1 cup heavy cream 1/2 cup finely grated Parmigiano-Reggiano 1/2 cup grated Gruyere 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Fresh basil, for garnish, optional Directions Cook the capellini in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add onion and saute until tender and carmelized. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes, add the ...