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Monday, February 28, 2011

Back to Work

Well, February break is officially over and I'm not too sad about it.  Felt good to be back at work today; especially nice to see my good friend and colleague back at the desk beside me as she returned from her maternity leave.  The kids had a special performace today too, from Johnny the"K", so it wasn't too bad.  I had a little extra time since I missed my first graders.  And,  I got a lot of nice compliments on my new hair.  Made for a good morning.

This past week I decided it would be fun to bake and decorate some sugar cookies.  Well, I refrigerated the dough, and boy was it hard to work with when I finally got around to it.  It was so crumbly that I basically had to repair the dough chunk by chunk.  Took me ages to roll it out!  And then, it took ages for me to ice them!  This was my third time messing around with royal icing and I feel like I finally have the consistency down! It was fun and relaxing once I got going.  I just didn't realize how LONG it would take.  I guess it got faster as I got better.  But I feel bad eating them! Took me so long, they should be on display in a museum!  They are good though. And I'm dying for spring to get here.

Piped edges!

Flooding!

Not bad!

So tonight I'm cooking Baked Rigatoni with Spinach, Ricotta and Fontina.  Here's the recipe if you feel like something quick and easy!

1 lb. rigatoni
3 tablespoons olive oil
1 10 oz. pkg. frozen spinach, thawed
2 cups ricotta
5 tablespoons grated parmesan
1/2 tsp. nutmeg
2/4 tsp. salt
1/4 tsp. fresh ground pepper
6 oz. fontina, grated

1.  Heat oven to 450 degrees.  Oil a 9x13 baking dish.  

2.  In a large pot of boiling, salted water, cook the rigatoni about 12 mins.  Drain.  Place pasta in prepared baking dish and toss with 1 tablespoon of the oil.  

3.  Squeeze as much water as possible from the spinach.  Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of parmesan, the nutmeg, salt and pepper.  Stir in half the fontina.

4.  Stir the spinach mixture into the pasta.  Top with the remaining fontina and parmesan.  Drizzle the remaining 2 tablespoons of oil over the top.  Bake the pasta until the top is golden brown, 15-20 minutes.  

Serve with a delicately flavored white wine and YUM.  There ya have it.

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