CoFFee CranK: Beauty In Unexpected Places

Friday, May 29, 2015

Beauty In Unexpected Places

More captivating images from Anita Rivera's beautiful Castles Crowns and Cottages. I get lost in her photos. Enjoy!

Images Courtesy Of Castles Crown and Cottages

All girl. . . adult by accident. . .Silly. .Sensitive. . . Sensible. . Spoiled. . by world's sweetest hubby ♥ of 30 wonderful years. I'm all about the nest, my motto: "Live Simple—Be Happy" Allergic to drama. Harmony is my craving. Ꮚilɗ & Ƈraʑƴ humor is my thing. Always possessed of a keen sense of the absurd. The ocean is my heaven. I live for long days of just me and babe 웃♥유.

Speak Kindly, Care Deeply
Sit Long, Eat Much, Laugh Often
And lots of rich Coffee!!

Artistic ♥ creation is life to me.

Nostalgic . . I drown in it at times.
Voracious reader—loves ♥ books!!!

Gardner . . the best therapy there is.
World Class Procrastinator (shrugs).

Proud Italian. .Yes, you'll know by the traits.

Believes in being kind, not having to be right.

Will not deal with hypocrites or judging people.

Humor is lifeblood—the more absurd the better!!

Stacey—Tacoma WA

♥ • ♥ • ♥ Things I Love ♥ • ♥ • ♥

A long day doing Seattle!!!.....
Afternoons of long conversations & Coffee

Animals—♥real & stuffies♥ • Antique Shops

Artichokes!!!—Our old Sicilian family recipe

Being at Barnes & Noble—kickin' it • Cooking!!
Crochet • Digi✂Scraps • Fall Ѽ Halloween
♥Fresh Peas In The Pod♥—Nom Nom Nom!!!
Honda Accord • Italian heritage & tradition
Long drives we take to nowhere particular
Mom & Pop Cafés • ♫Music♫Music♫Music♫
Old Things • ♥Our Sweet Pets♥—"the kidz"
ღ Romance ღ • Snowy days • Vacations!!!

Featured Recipe

Serves 4-6

Ingredients:

8-10 oz. penne pasta
3 cups medium mushrooms
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tbls freshly squeezed lemon juice
1 tbls extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Directions:

Bring a large pot of generously salted water to boil. Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.

Stir occasionally and reduce heat if mushrooms start to burn. Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.

Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside. Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.

Taste and season with salt and pepper, if necessary. Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

I serve this with Italian Sausage, Garlic Toast and Avocado & Tomato Salad.