nick: 'i threw out some yogurt today. it was expired.'
shan: 'no it's not. i just bought it.'
nick: 'but it said february 06'
shan: 'yes, february 06, 2007.'
nick: 'no. they wouldn't do that.'
shan: 'um, they do. today my yogurt said january 26. does that mean it's good for 19 more years?'
nick: 'shut up. i hate you. you're gonna tell everyone now, aren't you?'
he's so cute tho. gotta love him!
and in more food news... cooked a tasty dinner last night. fettuccine alfredo courtesy of my cooking light magazine. thought i might share the recipe with everyone. i used skim milk because it was all i had and it came out a bit watery. otherwise, yum-o. got nick's okay too. even if it was healthier!
so here ya go!
fettuccine alfredo. cooking light january 2007
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
NUTRITION PER SERVINGCALORIES 399(30% from fat); FAT 13.5g (sat 8g,mono 3.4g,poly 1.1g); PROTEIN 21.3g; CHOLESTEROL 34mg; CALCIUM 451mg; SODIUM 822mg; FIBER 2g; IRON 2.1mg; CARBOHYDRATE 48.9g