FRIZZ & FETTUCINI.

Okay, I've got a problem. This problem is Texas Weather. Southeast Texas weather to be exact. Please let me know how I'm supposed to be "Seasonally Appropriate" in the fashion department when it's 75 degrees in February?! Coldest month of th year, my a**! Who wants to wear thick leggings and jeans in THIS weather? Not I, said the fly. I may or may not have just sported shorts to the grocery store yesterday.. You can take a jab at that one ;) Anyway, the weather has gotten completely out of control and I can't help anxiously squealing for Spring/Summer each day. To make things even worse, this "somewhat precipitation mist" isn't making things any better.. It reminds me of that icky "Mist Area" at Six Flags that all of the sweaty kids run under to cool off. It looks wet, but you don't get wet. It grosses me out even thinking about it. This type of weather is made especially for people with a lot of hair like me. All the better to frizz you with, my dear. So I have to avoid the frizz as much as possible.. even if that means putting off my barely-there exercise regimen.. To self: Should I go run? "Hmmm.. looks like it's about to drizzle out there."

Aside from the weather, things have been pretty great in the Ng-Chee + 1 household. Before I had Cash, I didn't realize how abrupt the transition from "baby" to "toddler" can happen. I guess I just assumed that I'd have a long time where Cash was in the stage that he was when he was about 6 months old, but BOY was I wrong. J & I have been doing a lot of watching Cash lately.. Of course, we play with him, but we've been watching him play independently as well. IT BLOWS MY MIND HOW BIG THIS KID IS GETTING! I wish I had a button to slow down the process, but since that is nonexistant, I'm making it the best by savoring every moment. Here's a couple of shots of him recently..

Cash, I can't quite comprehend how I'm going to act later in life, if I'm already so proud of you for tackling your first ice cream cone! I'm also proud of my best friend Ashley & I for painting the living & dining rooms in the new house in one day. THIS is a miracle for us two! We managed to only take two breaks throughout the process, and did a perfect job. Here's an idea of the color I chose, since I didn't want to take a picture while covered in paint from head to toe. I'm in LOVE with this color!

Next on our list is the Kitchen, Guest Bath, Cash's Room & the Master Bed/Bath. Just every room but one.. no biggie! ;) I left J's "Man Cave" out, because he claims he's going to choose the color & paint that room himself. Pshh.. we'll see about THAT one. I plan on posting an entire blog dedicated to our new house whenever it all is done & decorated. Don't wait around on that one though, because it coulddd be awhile!

If you couldn't tell from my blog, I'm obsessed with all things PASTA. Carbs.. yumyumyumyum! I've gotten some good feedback from ya'll on the pasta recipes I've posted in the past, so I thought I'd share another one of my favorites. Even more than my obsession with pasta, I'm obsessed with pasta in a homemade Tomato Cream sauce. DY-ING! This may be more of a light, "date night" food, or for those of you who have abnormally well-behaved kids who would eat this.. I'm NOT one of those people. Anyway, enjoy! BEST. EVER.

PASTA IN TOMATO CREAM SAUCE

 

NEED:

- 2 Tablespoons Olive Oil

- 2 Tablespoons Butter

- 4 cloves Garlic, Minced

- 2 cans (15 Ounce Each) Tomato Sauce

- S&P

- Dash of Sugar

- 1 cup Heavy Cream

- Grated Parmesan Cheese

- Fresh Basil, Chopped

- 1-½ pound Fettuccine Noodles

STEPS:

1. Cook pasta according to package directions or until al dente. Drain, BUT reserve 1 cup of pasta water.

2. Heat butter and oil over medium heat. Add garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

3. Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

4. Enjoy!

 

And of course, I couldn't leave ya'll without a super-fatty dessert recipe to go with it.. I know, I know.. I'm the WORST! If you're on a diet, you should officially steer clear from my blog. Especially from this recipe, although you will feel like you've officially "lived" after you try it. I'm a coconut fan. Always have been, always will be. I was always the 5 year old with the "classy palette" that preferred coconut over plain ol' M&M's. Yes, I've been a diva since day one and No, I'm not proud of it. THIS. IS. THE. BEST. GERMAN. CHOCOLATE. CAKE. CONCOCTION. THAT. YOU. WILL. EVER. TRY. I'll bet my blog on it ;)

BEST GERMAN CHOCOLATE CAKE

 

NEED FOR CAKE:

- 1/2 cup water

- 6 (1 ounce) squares German sweet chocolate

- 2 cups white sugar

- 4 egg yolks

- 1 teaspoon vanilla extract

- 1 cup buttermilk

- 2 1/2 cups cake flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 4 egg whites

NEED FOR FROSTING:

- 1 1/2 cups white sugar

- 1 1/2 cups evaporated milk

- 3/4 cup butter

- 4 egg yolks, beaten

- 2 cups flaked coconut

- 1 1/2 cups chopped pecans

- 2 teaspoons vanilla extract

Drizzle:

- 1/2 teaspoon shortening

- 2 semisweet chocolate squares (2 ounces)

 

STEPS:

1. Preheat oven to 350 degrees F. Grease and flour 3, 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Do not over-mix.

3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Do not over-mix.

4. Pour into 3, 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

5. To make the Filling: In a saucepan combine sugar and butter, evaporated milk, and egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 2 ounces of chocolate. Stir until smooth and drizzle down the sides of the cake.