There are some restaurant menu items which always disappoint me, and one of those is Fettuccine Alfredo. I’ll admit, I don’t eat out much, but the times I have the sauce was either sickeningly rich, or tasted like water. Fortunately, I’ve come up with a version that’s full of flavor, but not over the top with cream, butter and cheese. More fat doesn’t always mean more flavor. Even better, the dish is all made in one pot.
It’s not even mid-September, and I’m ready for fall. I think a lot of people are. Summer is a nice idea, and several aspects are appealing, like the beach, concerts in the park, $1 movies, and no school. But when it comes to the weather, I loath humidity and high temperatures. I live in North Carolina, where many welcome cool breezes to blow the thick, Southern humidity away. When your glasses fog up upon stepping outside the car, it’s just too darn hot.
In the past few weeks, I’ve been going to the farmer’s market a lot. My fingers still hurt from cutting corn off 100 ears. I wish I could help myself, but I just can’t resist the prices. I possibly have a produce addiction – – I just don’t know. When the vendor offers me 45 pounds of cucumbers for $10, how do I turn that down? I am really proud of myself, because I recently said “no” to 10 heads of cabbage for $5. I was going out of town, and knew I couldn’t possibly deal with that amount in such a short time. It took restraint, especially because the vendor kept pushing it, like he was a dealer of illegal substances. Because I don’t have the fridge space or a root cellar (yet – – just watch me), I had to decline. How very painful.
I love it when pantry staples can be used for an interesting dish. My family will take spaghetti any way we can get it, and this dish is a tidy way to eat it. I love the texture of the pasta crust, and the fact you can assemble this pie ahead of time is a bonus.