This girl can …

Quick Post: Answers
September 7, 2009, 3:33 am
Filed under: Uncategorized

Skeletons in the Closet

No skeletons in the morbid or secret sense, but it’s the best-fitting category label I have for this post. So here we go:

o1. what are the top 5 bands you listen to while you’re crafting, cooking, dancing, etc. that give you the most inspiration?
(in no particular order)

Third Eye Blind
Blue October
Punk Goes ___ CDs
Jimi Hendrix

o2. what food will you eat until you are impossibly full? what food won’t you touch with a ten foot pole?
I could and do eat risotto (check out my next food post!) until I am impossibly full. It’s comfort food that tastes AMAZING! The only food I really haven’t developed a real taste for is the brussel sprout. Anyone have a good recipe? I’m open minded, I promise.

o3. favorite colors to craft in?
Turquoise, copper, and indigo … not necessarily together.

o4. if you could steal the entire wardrobe of one movie or show, what would it be?
Tough question! Maybe something like “The Edge of Love”. I like the feminine yet structured look that both of the leading ladies wear in that film.

o5. where are you the most comfortable and happy?
I’m probably the most comfortable snuggled on the couch with a blanket and book.

Anything else you’d like to know? Just ask!


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Brussel Sprout & Pancetta Pasta:

Ingredients: (Some of these are approximations/just use how much you think you need..)
Olive Oil (coat the pan, about 2ish tbs)
2 c. Pancetta, cubed in ~1/3″ cubes
3 c. Brussel sprouts (the smaller the better) with the ends trimmed
1/4 to 1/2 c. diced shallots, depending on how much you like (the shallots really make the recipe. do not substitute onions.)
1 c. wine (red or white, depending on your taste. dry white works better than a sweet white.)
garlic to taste (no less than 2 crushed cloves, but 3 is better)
angel hair pasta (usually 1 lb. is about right for this recipe)
salt & pepper
Parmigiano-reggiano (again, kind of makes the recipe. I generally use about 1 to 1.5 c. finely shredded, but use to taste)

Render pancetta in olive oil in a large saute pan (the biggest you have), approx 3 minutes. Add brussel sprouts and toss to coat. Brown sprouts lightly and evenly (generally takes about 5-6 minutes depending on the size of the sprouts). Add shallots, wine, and garlic. Reduce for about 3 minutes. I usually cook the angel hair when the sauce is reducing. When the sauce has reduced, mix the pasta into the pan (or, if you don’t have a really large saute pan, do this in the bowl you plan to serve in). Salt and pepper to taste, and cover with parm. Drink the rest of the bottle of wine with dinner.

Comment by brittany.

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