Flowers

Mushroom Ravioli

I found a new blog the other day and she had a recipe that I just had to try. I have a terrible habit of taking a recipe and adapting it to what I buy or have on hand. I really should learn to try the recipe as written the first time around so I know what the flavor should be before making changes. Oh well, I found the recipe at Pickles and Cheese. So take a peek at the original recipe. But here is my adaptation.

Mushroom Ravioli

2 packages Buitoni Wild Mushroom Angolotti

3-4 Tbsp. olive oil

3 cloves minced garlic

1 package baby spinach, cut in large chiffonade

3 ears of fresh corn cut off the cob

5 Roma tomatoes

1/2 cup apple juice

1/2 lemon, juiced

1/2-1 cup cream

salt

pepper

parmesan cheese

Cook the ravioli according to package directions. Drain. In a large skillet, saute corn and garlic in olive oil for 3-4 minutes. Add the spinach and cook 2 more minutes. Add the ravioli, lemon juice, and apple juice. Let reduce and add the cream. Add tomatoes, salt and pepper, and cook to thicken a little. Sprinkle with parmesan cheese.

It was really good. Bruce, who loves sauteed mushrooms did not really like the ravioli, thought the mushroom flavor was overpowering but I loved it. I might hold back on the lemon juice or use chicken broth instead of apple juice next time.

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These are the flowers I did for the tables for a meal after a memorial service.

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Mini Tartlets filled with homemade lime curd.

This is what 750+ caramels look like.

Orange Dreamsicle Cupcakes

More Catch Up

Catch Up

It's been a while since I last posted pictures and since I'm using this blog as a record for me of the things I have done, I'm posting a few more pictures.