Dangerously Cheesy

A pasta I have been dying to try my hand at for some time, this recipe was a cinch, and quite delicious.  Olive oil is heated up in a pan, a few cloves of garlic is added and sauteed until a light brown, 28 oz of pulsed italian plum tomatoes, crushed red pepper and salt to taste are added.  This mixture is brought to a simmer for ten minutes-boil one pound pasta (mostaccili is preferred) simultaneously.  Drain pasta, add tomato mixture and one pound of mozzarella cheese, cubed.  Served with parmesan cheese and fresh basil, it's a crowd pleaser.
Bread was spread with butter, sprinkled with parmesan cheese, and broiled.

Double the Mashed Potato Pleasure!

It was a normal idea, that grew to full on home-cooked meal proportions.

First came the mashed potatoes, with sour cream, butter, and frozen corn (boiled, please)
Next came the sliced tomatoes and red onion (originally planned with avocado as well, but that is a sore subject) drizzled with oil and balsamic vinegar.
And last came the crown jewel of our hearty collection, the pan-seared pork loin, chosen with precision by the professionals behind the meat counter, and finished with a pan sauce made with chicken broth and reduced balsamic vinegar.  Mirrored image, you ask? No, just identical plates of potato and pork perfection.

The morning rolled around, and we had made just enough mash to fill our longing stomachs with the potatoes they desired.  Simply add an egg, and in our case diced red onion to the mix, dollop onto a hot pan, and serve with sour cream and apple sauce.  Hot sauce or ketchup are viable options as well.   

German Pancakes

I don't want to beat the pancake horse to death, but I think I just did.  Sorry you poor, poor pancake horse.                                                                       

These were made extra delicious and thick simply by adding an extra egg. Paired with raspberries, mango, and pear, you really can't go wrong.