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Eventually I would love to make my own home-made pasta. But I figure I should practice a little more with flour before I get into projects like pasta. So for the time being store-bought works for me!

I love Rising Moons variety of ravioli “insides” and always stock up when they are on sale. Butternut Squash? The perfect fall variety. Shallot Cream Sauce? Makes it even better!

Recipe:

Cook pasta as directed. Heat 1 Tbsp of olive oil in pan and saute 1 minced shallot and 1 minced clove of garlic until soft. Add 3 Tbsp butter (I actually used Earth Balance because that is what I have and it worked fine) and heat until bubbly.  Finish with 1/3 cup 1/2 & 1/2 and stir to heat and thicken. Toss with ravioli and top with freshly grated parmesan cheese.

It was a plate of creamy deliciousness with a hint of sweetness from the squash. i will be making this quick dinner again and again!

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photo by R Shidla

saturdays are supposed to look like this…

…well, when they are the day of the long-awaited football game of the year. The  Badger vs. Gopher show-down. I am clearly a Gopher. While I spent the beginning of my life in Wisconsin, Goldy will always have my heart. Always. The taster is Bucky all the way. He actually has numerous “Bucky outfits” taking up

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a perfectly fall meal

Brussels Sprouts and Sweet Potatoes. I love this combo. I especially love sweet potato fries with spicy mayo and brussels sprouts sauteed with red onions and prosciutto. (left-over from yesterdays crostini) The sweet potatoes were cut into wedges and baked. The spicy mayo? A mixture of sriracha and mayo, similar to “fancy sauce” if you

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leek & prosciutto crostini

Sometimes good things just come along and you are forever grateful. And I would obviously be talking about food here. Enter the Leek & Prosciutto Crostini. Combining some of my favorite things. Now, it is not the neatest thing to eat (leeks don’t bite well) so don’t make for first dates or cocktail parties. But

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