I started this blog five years ago. In a different state, before the dogs, before the engagement or wedding and before the house and the baby. I didn’t know how to cook very many things and I wasn’t particularly confident in my skills, but we had to eat and my parents were trained chefs after all – I couldn’t not cook.
When I started writing here I was back in school and cooking for the two of us, our relationship still new. The kitchen was tiny- hell the entire apartment was tiny. I had to buy special pans that would actually fit in the oven.
I don’t know what I thought would come from this blog, but I know I wanted to practice my writing and get more confident in my cooking and baking skills… And to have some form of record of what I did and learned. Using those as a marker I would consider this a successful space. I may not have garnered millions of followers or a book deal, but I’m on track with my goals.
As each new month or year rolls around I vow that I will be more consistent here, that I will write daily and work back through previous posts to make them all uniform. If you’ve been here long you know it hasn’t happened.
Nearly every day I draft up an intro to a post in my head but it doesn’t get transferred here. Even still I like knowing I have this space to continue to write and grow. So instead of telling myself I will have over 300 posts or recipes shared this year, I’ll just continue to use this space to grow and learn- hopefully more frequently than years past. After all I do have lots of time nursing that I can use to write. Speaking of nursing… Meet Charlie
Creamy Pasta with Mushrooms and Chicken , serves 6
- 3 chicken breasts
- 1 pound egg pasta, I used tagliatelle
- 1 shallot, diced
- 3 oz truffle butter
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 8 oz button mushrooms, sliced
- Preheat oven to 375. Line baking sheet with parchment paper, set aside.
- Season chicken with salt & pepper. In a large skillet over medium-high heat, sear chicken on either side until golden brown.
- Transfer chicken to baking sheet and cook in oven until internal temperature reaches 160, about 10 minutes.
- Cook pasta according to package instructions.
- In the same skillet used for the chicken, add the two butters and the shallot. Cook until shallot is translucent and butter is melted.
- Add mushrooms to the pan and cook until softened and golden brown. Add cream and stir to combine.
- Transfer cooked pasta to the cream sauce and stir well to combine- season with salt and pepper.
- Top the pasta with sliced chicken breast and sliced scallions if desired.