pasta alfredo

here's the thing - titas need to be good cooks. at least, that's what i can say based on what my aunts are for me :P

given that i hate cooking, i'm thinking i should have at least one good recipe i could easily whip up for visiting nieces and nephews. so, tadaaa, what about pasta alfredo! (because spaghetti is too mainstream haha)

the only downside is, it's heaped with dairy. and by heaped, i mean, HEAPED. butter and cream cheese and milk AND parmesan. but then dairy should be good for children, right?

anyway, i went to the grocers for my weekly grocery and also went shopping for cheese to add to today's adventure. i never stop by the cheese and dairy section because (1) it's cold, and (2) the number of different kinds of cheese scares me. haha. the good thing is, virginie was at the grocers as well and we had a little study on the common kinds of cheese and where to use them. my prior knowledge of cheese is limited to normal and quick melt and cheddar which you normally see on junk food, hahaha. so, to name a few, there's the deep yellow-colored cheddar, some fromage cremeax (just cream cheese), the gruyere which is most commonly used in soups, parmesan for pastas, feta cheese usually goes into salads, emmental which is, i dunno, normal cheese, and mozzarella - everybody knows mozzarella! pizzaaaa! haha stress balls on the dairy aisle! and so much more, actually, diversified from places of origin and which animal it came from, etc etc..but i couldn't care less.

back to the pasta, aside from the different sorts of dairy products the only things left to add are chopped onions, a sprinkle of parsley for color, and, if you want, some meatballs or bacon. oh, and broccoli because good, old broccoli goes with everything from soups to pastas to nomnoms for snacks. it's like your most trustworthy, go-to vegetable when you want to add a dash of color to your meal or make it look healthier :P

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