hemp bagel + goat cheese + roasted peppers = um. yum.


This actually was the result of some leftover Roasted Garlic, Pepper & Goat Cheese Dip that I had made for a dinner at friends.  (I finally got to meet baby Jackson and see new parents Carissa & Andrew) He is the most precious thing I have ever seen. And now I have a major baby obsession. I like babies. :)

baby jackson

baby jackson

So back to the bagel, although I’d rather talk and think about Jackson….I needed a lunch to take to work and I had just enough of the dip and some spinach in the fridge to come up with something that I knew would feel like an indulgent lunch while keeping it on the healthy side. You can read about my love of Hemp Bagels here but basically they have 13 grams of fiber and 19 grams of protein. Add some veggies and totally satiating goat cheese? It made for a perfect lunch that kept me satisfied until cheese hour I got home.

sizzled sage & garlic pasta

This recipe, as like many, caught my eye when I came across it in Food & Wine. (August 2009)  (PS.  What am I going to do without Gourmet? Kind of depressed about it) Anyway, with all recipes that catch my eye, I daintily rip out the recipe and save in my “recipe folder”.  And as you can see I’m still in August recipes so I’m a bit behind. Now I usually don’t really follow these recipes but rather use them as inspiration (and so I don’t forget). This immediately sounded good to me but I must admit, while I was putting it together I was thinking that it might be a bit bland. The flavors so simple. The seasonings so sparse. But as I bit into the chewy pasta and crunchy garlic chips and sage I quickly forgot about this being bland…




Prepare pasta as directed. I wanted to get some extra-special pasta since this was such a simple dish. I found some Egg Noodles that are actually made in Chisholm, Minnesota. (Anyone ever heard of Chisholm before??) They were supposed to be similar to home-made noodles, which I think they were….but then again I’ve never made home-made pasta so who am I to judge?

Heat about 3 Tbsp of butter in pan and throw in about 3/4 cup whole sage leaves and sliced garlic (3 cloves worth). Season with salt and pepper and let sizzle for about 3 minutes. Remove with a slotted spoon and set aside. Save yummy butter mixture.

Toss butter mixture with 1/4 cup saved pasta cooking liquid and pasta. Serve onto plates, grate with cheese and sprinkle with sage and garlic. Eat. It. Up.

Cheese: I used a Pecorino Pepato. “Produced on the island of Sardinia, this young sheep’s milk cheese is seasoned with black peppercorns”. I would dare myself to go to Surdyk’s and not spend $35 in the cheese shop but I know that is just not realistic. I like to trick myself and the taster.

Me: We should probably stop by Surdyk’s. I’m out of wine.

Taster: ok.

Me: (on the way in) We better stop into the Cheese shop. You know, in case they have anything that is really new and exciting….

Taster: done.

He is easily persuaded can you tell?


Just in case you all were worried, I did manage to sneak in some veggies to the meal. Asparagus was the veggie of choice and is one of our faves. Simply sauteed in some olive oil and garlic. The perfect accompaniment to the perfect pasta.


october cheese tray


This months cheese tray was a pretty simple one. And by simple I mean, I was in a hurry and went with some of my stand-by favorites.

Aged Gouda: I would eat you always and forever. You are my favorite, all by yourself. (Errr…preferably with some wine)

Carr Valley Monastery: A cow milk cheese that is “hand rubbed and cellar cured.” It is “creamy textured and intensely flavored.”  I liked but didn’t love. There are so many Carr Valley cheeses that I like more than this one so I would probably skip it next time. I’m hoping that on my next trip to Madison I have a chance to stop by a Carr Valley store. They have so many more varieties that I can’t find here in MN.

Brie: I would also love you forever my dear Brie. However, I need to bake you with apples. It has been far too long.


confessions of an artificial treat


I love funfetti cake. There. I said it out-loud and it’s now in the internet forever.

I have literally loved the Funfetti fake-ness forever! Every year my Mom would ask what dessert I wanted for my Birthday and there was a long stretch of the funfetti. Sorry Mom, I’m sure you were dying to make me anything that wasn’t out of a box. My taste-buds certainly have changed a lot since age 12 but I just can’t manage to shake the funfetti! Do you have any foods that you hate to love?

But this time it isn’t about me. It’s for my girl Morgan, my bride-to-be and bestie for a very long time! Happy Birthday Morgan! *loves*

PS. This does NOT count for my monthly baking adventure!