Eat Like a Rabbit

Just in time for a Labor Day feast, we acquired some fresh corn on the cob and a recipe from foodnetwork.tv for lime cilantro butter to spread over the corn before wrapping in foil and roasting. The product was wonderful. I think that result was fabulous, even if not exceptionally healthy with the large amount of butter.

I was so proud when I created this recipe. Because our wedding was mostly pink, I had wanted a "pink" pasta sauce. I wish now I had made this creation, then. This sauce was absolutely perfect. I think this recipe is a more elegant alternative to spaghetti sauce, but is healthier than straight fettucini sauce. Also, the mixture makes it great with vegetables. Paul told me to remember how I made it. I hope I always do.

The tubular pasta is a favorite of Paul's called Rigatoni. Because it's larger and hollow, you eat less than you think you do because there is so much air.

This is where the internet comes in really handy. I have rarely liked artichokes and never had a desire to learn how to cook them. But Paul wanted one, and I gave him leeway to purchase and cook it himself. He trimmed the tips off of the artichoke and put in a spaghetti pot with enough water in the bottom to boil and steam the vegetable.

I am very proud of this recipe. Becoming a vegetarian is a challenge, especially when some veggie meats don't taste the same as real meat. In my case, I prefer the meats that don't taste like meat because I'm a vegetarian because I don't like the taste of meat. For that reason, this recipe amuses me. I actually don't like this recipe because I think it tastes too much like meat. I recommend this as a taste-test for one who is debating making the switch.

Tomatoes are definitely a can't-live-without-it kind of a food. I almost always have at least one tomato in my home even when they are exceptionally expensive and out of season. This recipe was found at foodnetwork.tv where I do get a few recipes and also some very good ideas.

Notice this sauce is a bit chunky. There are some creamy spots and some chunky spots. My mother says a bit of flour would help with that.

I created a cookie bar for a Sunday afternoon party I was hosting. Basically, it's a tray of simple cookies with a variety of icing or toppings. The idea may sound juvenile, but it has an air of maturity because of the toppings of choice. Obviously, there are options that can make it a fun, albeit messier, dish to serve at a children's party, too.

Firstly, I guess I lied. I said I would never make mashed potatoes another way after having the Garlic and Rosemary ones. However, I made these mashed potatoes for a pot luck and know that most people like creamy, skinless potatoes with basic flavors. Secondly, I started this recipe using the Barefoot Contessa's "limited time availability" recipe on foodnetwork.tv. (As an FYI, this recipe is only published around the time a show airs due to legal reasons.) However, when I tasted her product, I was disappointed and chose to edit it my way.