|While I am off for my son's wedding, I will be sharing some posts from some of my blogging buddies.|
Today I am so happy to introduce you to Laura from
Now Things Are Cookin'.
I love how Laura is stretching her budget
and is learning to cook all over again
by cutting out convenience foods to cook more frugally.
Something I really need to relearn now too!
Be sure to stop by Laura's blog and say hi!
Today Laura is sharing her recipe for
(Oh To The Yum!)
Thank you Laura!
|Laura with her 8 year old son.|
Hi! I'm Laura over at Now Things Are Cookin'. Some of my first memories are of helping my mother and my grandmothers cook. One grandmother had a special step stool for me to stand on while I helped her stuff the Thanksgiving turkey. The other used to tell me her baking secrets, like when tasting the batter with her finger "It's okay to lick your finger while you're cooking. The heat from the oven will burn off any germs!" When I was in my early teens, my mother suffered terribly from arthritis and couldn't even hold a knife. She'd stand in the kitchen as I cooked supper telling me what to do as I followed her every instruction.
Over the years, I've gone full circle - loving to cook, to cooking out of necessity, back to enjoying every minute in the kitchen again. Sometimes I think I would love to go to culinary school. I also strive to make budget friendly meals for our family while we struggle to get back on our feet again after a series of unfortunate failed job opportunities.
1/2 pint heavy cream
Approx. 4x3 inch piece of Parmesan cheese rind
1/2 - 3/4 cups of grated Parmesan cheese
8 ounces fettuccine or linguine noodles
Bring 2 quarts of water to boil in a large pot. Once the water has come to a rolling boil, add pasta. Cook until al dente. Once your pasta has started cooking, in a stainless steel pan, place a cheese rind in the middle. Pour in heavy cream.