Sadly, it is time to retire my favorite shirt. I was saddened to find the funky stripes down the front after a recent wash. It has also become a little too warn in spots. I guess there is also the fact that I'm 30 something now and should dress a little more presentable. The thought of retiring this shirt is like loosing a best friend. We've had many good times together.
Do you have a favorite tshirt or other clothing item? I'd love to hear about your favorites as well. Leave a comment and tell your story.
As for the recipe...I was itching for asparagus earlier this week and I had some goat cheese to use. I found this recipe for Creamy Goat Cheese Pasta with Roasted Asparagus. I changed it slightly. The dish tasted good the first day, however, it does not reheat well. I also feel it needed a little more pep. I don't use goat cheese often so I don't have many suggestions for additional spices. I give the dish 3 cookies.
Ingredients:
2 lbs asparagus
3 Tbl. butter
6 oz. bowtie pasta or other short pasta
3 Tbsp chives
5 oz soft goat cheese
Directions:
1. Bring pot of water to boil.
2. While waiting for boiling water, cut asparagus into 2 inch pieces. Place in large pan with 1 Tbsp of butter. Sprinkle with salt and pepper to taste. Cook over medium heat until desired tenderness.
3. Pour pasta into pot and cook for packaged recommended time.
4. Reserve 1 1/2 cups water from the pasta. While hot, combine with goat cheese and remaining butter. Stir until smooth and creamy.
5. Combine asparagus and pasta. Pour cheese sauce over top and stir together. Throw chives on top and serve.
9 points per serving. Recipe has about 4 servings.
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