| so even though i haven't been posting, it's official.
i've moved on to tumblr. it's been a good 10-ish years, xanga.
:)
xoxo
http://lechatn0ir.tumblr.com |
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| thinspo SICKENS me.
when girls have eating disorders, they need someone to tell them that they are beautiful the way they are (unless, they are really overweight)
but instead, they go blog about how bony they are getting, calorie intakes, etc. then, other girls in the same situation give words of encouragement. words to encourage them to get SICKER.
that really makes me sad. |
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| obviously i was too, when i made my youtubes. they can be amusing, so if you're bored, you should check it out! |
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| but this risotto i just made is fucking delicious!!!!!!
just risotto rice, bacon, onion, parsley, asiago cheese, chicken broth, olive oil, ketchup, tabasco, and butter! YUM |
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| i got hungry..
then, i remembered this recipe on food network..
Ingredients
1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.
et voila
tiny bit for now, saving some for lunch tomorrow :) i have a huge potful left
try out this recipe! i love giada! and it was so easy.. bon appetit!
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