Friday, January 1, 2010

+ Happy New Year with Linguine & Clams, plus Heavenly Hots

Made fresh pasta with Steve. We haven't pulled the pasta maker out since moving to Petaluma. It was one of the first "kitchen supplies" steve bought for himself, way back in the day. Needless to say, fresh pasta is the BOMB. It was delicious. We staid up until 10:45 drinking J champagne and calling out friends. Overall, we had a fantastic night hanging out. Just like our first official date - New Years 2002!

Pasta recipe From Biba's Italian Kitchen, Biba Caggiano. Clam Sauce from The Art of Simple Food, Alice Waters. (Next time we would add more sauce.)

To make things even sweeter, we cooked Francesca's family's famous Heavenly Hots for breakfast today and had the Reiners over. They were baby-approved!

Heavenly Hots - Francesca Preston
1 cup sour cream
3 tbsp flour (you can substitute with Tapioca flour)
2 eggs, beaten - just see how the consistency feels to you once you've beaten it.
1/2 tsp baking soda
pinch salt

Francesca cooks them in Preston olive oil or butter, or both together. We served them with fresh berries, fruit, and creme. I love them with fresh squeezed lemon and powdered sugar. If you haven't tried that combo, I highly suggest it. (I got that one from Shannon Hopkins)

"delish!"   (nana's words)

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