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The Bear (it’s on Hulu!!)

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Candy Cane Hot Cocoa with whipped cream

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Theraflu Hot toddy - just replace the lemon and water with citrus theraflu

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Starling House

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One shot rye whiskey

One shot cognac

One shot sweet vermouth

½ shot Benedictine

2 dashes Peychaud's bitters

1 dash Angostura bitters

Stir in ice until chilled, pour over a large ice cube and serve with an orange rind

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Fun mindless podcast for long drives

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Tequila- that’s it:)

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National Park After Dark

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If you want to cry in a good way: Station 11

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If you want to cry in a good way: Station 11

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From Epicurious… google it!

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https://www.bonappetit.com/recipe/spaghetti-aglio-e-olio-with-lots-of-kale

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You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Ingredients

4 Servings

3

large or 4 smaller bunches kale, any type (about 1½ pounds)

5

¼

cup olive oil, plus more for drizzling

Freshly ground black pepper

12

ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta

Parmesan and crushed red pepper flakes (for serving)

Preparation

Step 1

Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"-3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you'll use it for the pasta).

Step 2

Whack garlic with the side of a chef's knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

Step 3

Meanwhile, cook pasta, stirring occasionally, until very al dente (2-3 minutes less than package directions).

Step 4

Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.

Step 5

Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

Nutrition Per Serving

Calories (kcal) 520 Fat (g) 17 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 77 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 18 Sodium (mg) 130

How would you rate Spaghetti Aglio e Olio With Lots of Kale?

SUBMIT RATING

I'm usually reluctant to try a simple recipe because I've found I just cannot make it benissimo like Italians can. As a result, I've developed a bad habit of adding extra seasonings to make it tasty. For this recipe, I added a tiny bit of fish sauce (sorry) and chicken stock as well as fresh French beans and red peppers. On my next attempt, I'd like to sprinkle thinly sliced grilled bacon or salami. I know it changes the whole vibe of the original simplicity but I'm not confident enough to make it tasty with just garlic, salt and pepper. I'd love to know the secret for it. I'm super grateful for this recipe, though, because Kale is one of the ingredients everyone in the family can eat and everyone liked the dish.

I am so glad I made this recipe! Added mushrooms and shredded pork tenderloin because we had some extras in the fridge (doing that COVID-fridge-cleanout). Didn't have any parm but the recipe is flavorful and exciting on its own. Had to add a substantial amount of cooking time at the end because our "very al dente" pasta took a long time to finish cooking. --In the end, it. was. amazing. 100% here for Carla. 100% here for this recipe.

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Spaghetti Aglio e Olio With Lots of Kale

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You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

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Thai coffee - latte with sweetened condensed milk

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Thai coffee - latte with sweetened condensed milk

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by Mary Renault. So good. Historical fiction

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Peppermint bark is so easy and delicious!!

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Peppermint bark is so easy and delicious!!

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Ingredients

30 crushed peppermint hard candies, divided

1 ½ pounds milk chocolate candy, coarsely chopped

1 ½ pounds white chocolate, chopped

1 teaspoon oil-based peppermint flavoring, or to taste

Directions

1. Gather all ingredients.

2. Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.

3. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.

4. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.

5. Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring.

6. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top. Refrigerate until the white chocolate hardens, about 30 minutes.

7. Cut or break into pieces to serve.

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Innocuous and fun gossip about people you don’t know!

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Paranormal stories it rocks

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Paranormal/true crime

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You can support us on Patreon , make a one-time donation on PayPal or get Maintenance Phase shirts, mugs & more on TeePublic .

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Fantasy romance novels! (These are a little ~spicy~ so beware if you are bashful!)

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1 bag milk chocolate chips

1 bag white chocolate chips

Cinnamon bears

Melt chocolate together, stir

Dip bears in chocolate, cool

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The Morning Show- Apple Tv

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Super interesting linguistics-related (very entertaining and topical)

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Sword and Scale

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NASA’s Instagram account!

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Graphic novel

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Search and rescue stories from the Tetons

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1. Line a baking sheet with waxed paper.

2. Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.

3. Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.

4. Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.

5. Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

Use room temperature peanut butter cups for best results. I use semi-sweet chocolates for dipping. After the chocolate has cooled around the cookie, remove the hockey pucks and pour the remaining melted chocolate on the wax paper and place back in freezer. Harden the chocolate and then store in the fridge/freezer in a resealable bag for later dipping or drizzling on ice cream.

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Combine peanut butter cups with chocolate sandwich cookies and coat with melted chocolate for edible 'hockey puck' treats.

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It’s on Netflix !

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Meditation and mindfulness.

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This post may contain affiliate sales links. Please read my disclosure policy.

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I'm in love!

So we are only about 3 weeks away from Christmas. Can you believe it?! It's going to come SO fast! Normally at this point I like to have all of our decorations up, but this year I've had a few dilemmas.

One is the traveling. We were out of town for Thanksgiving and then my parents were in town visiting this weekend. Not to mention we've had a ton of rain, which makes it hard to go get a tree outside. I'm pretty sure it has been raining like this the last 3 years when we've gotten our tree. Crazy coincidence?

And this year we have some of the hubs' family visiting from South Africa for Christmas. Normally I put our tree up so early that by the time the actual day of Christmas rolls around, it's getting a little droopy. We don't want that to happen this year because we don't ever have his family here from South Africa and we both want it to be nice.

On top of that, the sun totally changes as winter rolls in and daylight savings changes. I'm finally getting the hang of the change in sunlight for photo taking purposes. Right now, the best light in our house is right where we put our Christmas tree. 🙂 I mean, HELLO DILEMMA! What ever will I do once we put up the tree? I'm considering rearranging furniture to help fix this problem. #foodbloggerproblems

Something else I rearranged is this cookie. It's sort of a modification of these Caramel Clusters my family has made most Christmas' since I was a kid. We are big caramel lovers and these super easy cookies were always a hit!

I decided to change them up and turn it into a Salted Caramel Coconut Macaroon and it was a fabulous idea! These cookies are to die for - and possibly even better than the original. The caramels are melted on the stove, then the coconut is stirred into the mixture. I used a cookie scoop to form them and place them on parchment paper to cool and firm.

Once cooled, they are dipped in some melted chocolate, then a little more chocolate is drizzled on top. I used almond bark, since it melts so nice and smooth, but there are several melting chocolate options at most stores - especially this time of year. They are sprinkled with a little bit of sea salt on top, but you could leave that off if you prefer.

Knowing that my dad in particular is a lover of caramel like myself, I took him some of these over Thanksgiving. I was totally right - he loved them! These Salted Caramel Coconut Macaroons actually remind me a lot of a samoa. They have the soft caramel and coconut texture and flavor, with the chocolate. They are just without the vanilla cookie.

When I saw my dad again this weekend, he had high hopes that I might still have some of these cookies lying around. Sadly I did not, but he's put in a formal request for more. I think it's safe to say we've found a new favorite. 🙂

[adthrive-in-post-video-player video-id="0bGpQneW" upload-date="Mon Oct 16 2017 05:13:12 GMT+0000 (UTC)" name="No Bake Salted Caramel Macaroons" description="These Salted Caramel Macaroons are no bake, so easy and full of coconut, caramel and chocolate!"]
Read transcript

You might also like:

Lemon Coconut Macaroons
Peanut Butter Chocolate Chip Macaroons
Salted Caramel Stuffed Chocolate Cookies
Salted Caramel Cheesecake
Coconut and Caramel Pecan Parfaits

No Bake Salted Caramel Coconut Macaroons

Author: Life, Love and Sugar

Enjoy!

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Salted Caramel Coconut Macaroons | Coconut & Caramel Recipe

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These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I'm in love!

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Mental Health Support.

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Creamy Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!
Creamy Tuscan Garlic Shrimp

If you love shrimp and a creamy garlic parmesan sauce then this recipe is going to become your new favorite! Holy cow this dish amazing. It comes from one of my top recipes, the original Creamy Tuscan Garlic Chicken. The sauce is absolute perfection. Every single time I make it I am reminded of how good it is. This is a tried and true recipe that I use again and again!

The best part about this meal is that it is made in under 30 minutes and tastes like it came out of a five-star restaurant. The shrimp cook in just a matter of minutes and the creamy sauce on top is to die for. The addition of sun-dried tomatoes and spinach makes this sauce more unique and is perfect served over a heaping pile of pasta!

What is Tuscan style food?

It is a blend of garlic, Italian style herbs, and can include spinach and sun dried tomatoes. It is great served as a pasta dish.

How do you make Tuscan Garlic Shrimp?

You start by cooking your shrimp and garlic until pink in olive oil until pink. Remove and set aside on a plate to make the sauce. Add heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese and let simmer until it starts to thicken. Add sun-dried tomatoes, and spinach and cook until it starts to wilt and then add the shrimp back to the sauce.

Can you substitute this dish with chicken?

Absolutely. The original Creamy Tuscan Garlic Chicken is here.

This dish is absolutely fantastic. The creamy sauce in this recipe is going to blow your family away. You are going to love this meal just as much as we did!

More delicious shrimp pasta recipes:
Creamy Parmesan Garlic Shrimp Pasta Lemon Garlic Shrimp Pasta Shrimp Scampi
Creamy Shrimp Florentine

Creamy Shrimp Florentine is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!

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Creamy Tuscan Garlic Shrimp | The Recipe Critic

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Creamy Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home! Creamy Tuscan Garlic Shrimp If you love shrimp and a creamy garlic parmesan sauce then this recipe is going to become your new favorite!

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Terry Miles