Salad of roasted butternut squash, toasted walnuts, pomegranate seeds, shaved parmesan on arugula with a lemon-honey-nutmeg dressing. toasted bread with heaps of fresh pesto on the side.

Bell peppers stuffed with Thai ground chicken

Since seeing the bison roaming in our friend's backyard in El Dorado Hills, we just had to try some.

This was absolutely delicious - so tender, juicy, and flavorful. It surprised me because bison is leaner than beef. I thought it would be dryer, but it was actually bettter.

Creamy Alfredo Sauce

Get ready to unleash your inner culinary rockstar and whip up a batch of creamy Alfredo sauce that will make your taste buds sing! This isn’t just any sauce, folks; it’s a symphony of flavor, a creamy concerto for your palate.

First, we’ll melt some buttery goodness in a pan—a golden pool of deliciousness. Then, in goes the garlic, sizzling and dancing in the heat, releasing its aromatic magic. (Careful not to burn it, or your garlic will stage a bitter protest!)

Next, we’ll bring in the heavy cream, a velvety cascade of richness. Whisk it all together like a maestro conducting an orchestra, creating a harmonious blend of flavors.

Now, for the grand finale: a shower of Parmesan cheese! Watch as it melts into the creamy embrace of the sauce, transforming into a luscious, velvety dream.

And there you have it—a creamy Alfredo sauce so good, it’ll have you shouting “Encore!” Get ready to twirl your pasta and savor every drop of this culinary masterpiece. You’ve earned it, chef!

Creamy Alfredo Sauce

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Course: Main CourseCuisine: American, Italian, Italian AmericanKeyword: Alfredo, Creamy, Italian, Sauces

Prep Time: 5 minutes minutesCook Time: 12 minutes minutes

Servings: 4 cups

Calories: 658kcal

Indulge in the luxurious taste of Alfredo sauce, a creamy Italian creation that elevates any pasta dish.

thebrokenscale.com/creamy-alfredo-sauce/

Cooking sausages and lentils ....

Tagine, cooking over charcoal

www.adinnerparty.net/2009/09/lemon-bars-and-little-histor...

Lamb & prune tagine

We forgot to take pictures of the wrapped steak cooking on the grill. This is what it looks like after being unwrapped; ew, looks a little boiled!?

this does not tak;e a long time to cook. if the edges start to curl up, then they are probably done.

www.adinnerparty.net/2009/12/in-defense-of-casseroles.html

sliced ginger

Fresh Maine shrimp broiled with garlic and hot pepper oil.

Wonderful smell. Since this is a simple custard, I gave it plenty of time but pulled each of the pies out when they passed the jiggle test.

Accompanied by beet salad with toasted pistachios, avocado, onion, and feta; cabbage stuffed with ground turkey, rice, peas, collard greens, romano, and onions.

Too much food, but oh so good.

roasted, topped with vinagrette, chopped hard boiled eggs and capers.

IMGP6776

Saturday's breakfast.

Copper River Salmon, sauteed bok choy, cabbage, carrots, sugar snap peas and broccoli and brown rice. Vegetables sauteed in sesame oil and Braggs Liquid Amino Acids. Lemon Pepper sprinkled on the salmon.

n2ljarotid.blogspot.com/2010/04/varviline-naadipirukas.html

From last week? The week before?

I have been very uninspired with cooking and hesitant to keep putting up pics of the same old, same old.

shrimp, andouille sausage, grits, green onions & parsley

www.adinnerparty.net/2009/07/recipe-for-happy-thursday.html

adinnerparty.blogspot.com/2009/01/keeping-it-simple.html