pasta prelude

The unthankful heart discovers no mercies; but the thankful heart will find, in every hour, some heavenly blessings.” -Henry Ward Beecher

A few days away from one of my favorite holidays. Macy’s Thanksgiving Parade, National Dog Show and an entire day to spend in the kitchen with my family. As an only child, we have some unique traditions. A turkey breast to feed the three of us, cinnamon apple slices to prep our taste buds for the pumpkin pie and my daddy’s fruit salad that takes him the entire day to cut each piece of fruit perfectly. Before I head home for the holidays to feast on homecooked favs, I decided to do a semi-homemade version of a dish from my archives. Homemade Ravioli with Chardonnay Cream Sauce is still one of my favorite meals, but hard to execute after work. This recipe rewind features store-bought Buitoni Four Cheese Ravioli, found in the refrigerated section, homemade sauce and a finishing touch of basil to give your stovetop and stomach a rest before the big day! Joyeux Thanksgiving!

Semi-Homemade Ravioli Dish

1 package of pre made ravioli

2 Tbsp. freshly grated Parmesan cheese

2 sprigs of basil

Chardonnay Cream Sauce

2 Tbsp unsalted butter
1 garlic clove, minced
3/4 c minced shallots
1 3/4 c dry chardonnay
1 tsp salt
1 tsp freshly cracked black pepper
3/4 c heavy cream
1/2 c of shredded Italian blend cheeses

 1. Cook ravioli as directed.

2. In a small saucepan over medium-high heat, add butter and when foamy, add shallots and cook for 5 to 6 minutes. Add the chardonnay, salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Add Italian blend cheese and stir to melt.

3. Pour over drained ravioli and coat well. Finish with Parmesan cheese and basil.

never eat soggy waffles

In grade school, learning how to use a map brought up some heavy questions. Is there more to our universal than just this world? How do I get to other countries? How do I remember which way is North South East West? Never Eat Soggy Waffles. Still to this day I will make a cross-like symbol with my hands to remember the cardinal directions, much like an “L” and a backwards “L” for left and right. Through the Longview fall, Trey and I ran a few miles to enjoy the colors and light wind of the autumn season and this leave-fallen path made me think back on those awe-inspiring, navigation questions from so long ago. The idea of waffles trailed my thoughts to breakfast which narrowed my thoughts to biscuits. So somehow a compass rose encouraged homemade biscuits, bacon, ham, fresh butter and a few cups of cafe au laits.

Homemade Buttermilk Biscuits 

2 c unbleached all-purpose flour

1 c buttermilk

6 Tbsp unsalted butter

1/4 tsp baking soda

1 Tbsp baking powder

1 tsp salt

1. Preheat oven to 425 degrees. Combine the dry ingredients. Add butter. Pour buttermilk in mixture until wet.

2. Sprinkle corn starch on countertops and roll out dough until 1/2 inch thick. Use desired cutter to make dough rounds.

3. Place the rounds on a cookie sheet with sides touching each other. Bake for 10-12 minutes until golden brown.

Orange Whipped Butter

1 c heavy whipping cream

1 Tbsp orange juice

1/4 tsp salt

1. In electric mixer, combine all ingredients and mix until solid. Add additional salt to taste.

Biscuit recipe from Southern.Food.Com.

are you ready, boots?

An aha moment. I’ve had one, literally with the Mutual of Omaha Aha Moment commercial tour back in May 2011. I also had one when I saw three new uses for a pool noodle in Real Simple Magazine. Seriously, mind blown with an idea so simple, so easy, so closet life-changing, I had to try it. Start Walking.

Boot Supports

1 pool noodle

Knife

Permanent marker

1. Hold noodle against calf of boot. Use permanent marker to draw a line just below the top of the boot.

2. On a solid surface, use the knife and cut along drawn line. Repeat for other boot.

3. Insert inside boot to keep boots supported in closet.