Thursday, February 14, 2013

sixteen weeks...happy valentine's day

another valentine's day is upon us and all i can think about today is how blessed i truly am. i have a wonderful husband and a baby on the way! speaking of the baby, my pregnancy is going great this week! i am 16 1/2 weeks along and i am feeling wonderful! we went to the doctor last friday and the baby is looking so good! our doctor...which let me pause for one moment and say how in love with her i am. oh my she is the best! we are so happy we found her...more on that later...anyway she knew at the appointment what the sex of the baby was but we chose not to find out there and wait for our reveal dinner in march...yes march. what was i thinking?! i am going crazy knowing that someone knows the sex of our little sweet pea but we don't! ahh but we are so excited to share that moment with my family so it will be well worth the wait! here's a few pics from today. excuse the quality. my sweet grandma took the pics...

blurry hands....

...back to valentine's day. as i sit here and write i am waiting to start my special valentine's dinner for my honey. {he is stuck in lovely los angeles valentine's day traffic, which if you are from here you know is the worst!} i am so excited though to see how this turns out! we went to a cooking class a while back and learned how to make a garlic brown butter sage sauce that was to die for so I thought I would finally try it out! im also pairing it with my favorite and super easy spinach & artichoke dip from trader joes with a loaf of their par-baked ciabatta bread...also to die for. for dessert i am cutting a little pre made angel food cake in the shape of hearts topped with fresh strawberries, strawberry glaze and cool whip. to say the least calories don't count tonight! here is the recipe for the tortellini from food & wine...enjoy & happy  day!

Tortellini with Garlic Sage Butter Sauce
© Melanie Acevedo

Tortellini with Garlic Sage Butter Sauce

  1. 6 tablespoons butter
  2. 6 cloves garlic, smashed
  3. 1/2 teaspoon ground sage
  4. 1 teaspoon salt
  5. 1/8 teaspoon fresh-ground black pepper
  6. 1 pound fresh or frozen meat-filled tortellini
  7. 2 tablespoons chopped flat-leaf parsley
  1. In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.
  2. In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.
  3. Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.

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