She thought she got away with out the public humiliation. She was so wrong. Last Friday was my eldest and wisest sister’s birthday. It was a pretty significant one, too. It ended in a 0. This is the sister I could get away with annoying because I was the baby and I didn’t know any better, the one who picked me up after I fell down the stairs (while laughing) and taught me to play checkers, taught me how to swim, and how to be a Hollywood superstar princess.
HAPPY {belated} BIRTHDAY ANGIE!
But, what’s one sister without the other? God blessed us with two sisters for a reason. 😉
I know you’re probably sick of all the tulip pictures, but I love the detail in this one. I have so many different varieties in my garden right now, I’m thinking about selling tickets to my own Keukenhof.
I’m not sure if you’ve noticed, but I’ve been on a pasta kick lately. If I’m in a hurry, or if I remember to eat dinner as a meal at all, it’s buttered noodles. If it is the weekend and I have a few minutes to spare, I’ll throw something together. Last weekend I was a little low on groceries, but I managed to conjure up a great spring pasta dish with the broccoli that was close to going bad and whatever else I could muster up. I have since completely devoured the dish. I think I ate two servings worth the day I made it and the rest only lasted two more days. Don’t judge.
The best part? It’s easy. So so so very easy. And quick. And really good. It’s pretty much awesome.
Cheesy Pasta with Broccoli
adapted from Cooking Light
- 8 oz uncooked short pasta (penne, rotini, farfalle, fusilli)
- 5 cups broccoli florets (about 1 medium)
- 1-1/3 cups nonfat milk
- 2 Tbsp all-purpose flour
- 2 Tbsp grated fresh Parmesan cheese, divided
- 2 Tbsp 1/3-less-fat cream cheese (*see note below)
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 2.5 oz cheddar cheese, shredded (about 2/3 cup)