Eat Like a Rabbit

In an effort to get more iron in my diet, I drug Paul to Olive Garden twice in one week. (I tried to get him to go back on Friday, but I got a staunch refusal.) The Never-Ending Pasta Bowl was most helpful in giving me the fat I craved plus the iron my body needs. The Alfredo was much better than the marinara, but at the same time I wanted to keep the calories down. I've been told I'm supposed to maximize my calories. That being said, I also didn't eat one breadstick during the second trip to make sure I got my calories with extra nutrients. The first time we went, our waitress gave us the Capellini Pomodoro sauce in the never-ending pasta bowl. However, the second trip the waitress wouldn't do that. Too bad. She would have gotten a better tip. Now that I can look at a cookbook without getting sick, I'll be making the effort to get my spinach at home for a while, but Olive Garden came in handy for a week.

I had some leftover cream from the biscuits I made some time ago (yes, it was still good, and yes, I made this dish two months ago, but the photo got pushed back by all of the pics from France.) Anyway, I do have a weakness for fettucini and took the opportunity to make it since cream is fattening, and I don't often have it in my fridge (although that changes for about a month or two). I searched for a recipe and finally settled on Emeril's Fettucini Alfredo recipe from foodnetwork.tv. It looked good, but it didn't taste so good. It was runny. It's hard to appreciate the flavor of a sauce when it runs right off the pasta. I guess I've learned to appreciate thick pasta sauces. Emeril is a good chef; I'm sure it's possible I just made it wrong. I have done that before! But, in the future, I'm going to cook the sauce without the extra butter. I don't think it's necessary.