I have always enjoyed pesto if made right. Everyone seems to have their own idea of how it should be made.

Pesto is a simple sauce meant to entice the palate. Pesto with pasta is one of the best, most simple meals one can make. Add to this a small side salad and a bottle of very good red wine, and satisfaction is guaranteed…

Peace,

Charlie~

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I have long since determined that using video on any blog enhances it, and adds to the user enjoyment. I am guilty of spending a lot of time on Youtube, and at times get distracted away from task at hand.

A colleague from Denmark, Susanne, runs a Squidoo lens on meal planning. Susanne, known on the boards as viking, is a Squidoo fanatic. I checked out her lens this morning because it had been nominated for lens of the day. while visiting, I reviewed a video from the Food Commander. It really cracked me up, and I got a good laugh out of it. I stole this idea from viking, and present here a video from Food Commander. I think you will enjoy…

Peace,

Charlie~

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Being a lover of asparagus, I had to post this recipe by my colleague Janice DuPlantis of Bedrock Press. I haven’t posted any of her recipes in a while, and it’s time. Janice is a veritable gold mine of creative and tasty recipes, and I have no qualms whatsoever of posting her things here. If you are not a subscriber to her ezines, you are missing out on a lot…

I prefer this with ham, because I feel it helps bring out the delicate flavor of the asparagus. Either way, it is a joy to fix, and a joy to eat…

Peace,

Charlie~

Pasta with Asparagus & Prosciutto

1 (16-oz.) pkg. bow tie pasta
1-1/2 c. heavy whipping cream
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
3 T. water
1/2 c. shredded Parmesan cheese
6 oz. thinly sliced prosciutto or thinly sliced deli ham,
cut into strips

Cook pasta according to package directions. Meanwhile, bring
cream to a boil in a small saucepan over medium heat. Reduce
heat to low and simmer, uncovered’ until slightly thickened
(6 to 7 minutes); remove from heat. Place asparagus and water
in a microwave-safe dish. Cover dish and microwave on high
until crisp-tender (3 to 4 minutes). Remove asparagus from
microwave and drain. Place well-drained cooked pasta in a
large serving bowl. Add cream, asparagus, Parmesan cheese
and prosciutto; toss to coat. Yields 4 to 6 servings.

Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

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