In any relationship, eventually you and your partner will come across many challenges. Things that challenge you as individuals and as a couple.

This weekend, Wes and I had one of the ultimate tests.

Being on the same team for a board game.

And not just any board game. A board game where we had to agree on what decisions to make and those decisions were timed.

I’m not going to lie. I was concerned we would be the couple of the four to rip each other’s heads off. In fact, I was REALLY concerned because as a couple, we have been together WAY less time than the other three.

But not only did we not kill each other, we killed everyone else.

WINNING.

Winning, just like this pasta dish.

You will need…

2 lbs asparagus, chopped

1 cup basil, chopped

1 pound linguini

¼ cup pine nuts

4 ounces crumbled goat cheese

1 to 2 tablespoons whole grain mustard (to taste)

Salt and pepper to taste

Start by heating a large pot with salted water on high until the water boils.

While you are waiting for the water to boil, add the pine nuts to a small pan and heat them over medium heat until they are brown and toasty.

When the pine nuts are toasted, set them aside.

Add the pasta till the boiled water and cook to the packing instructions.

With about 5 minutes left in the pasta’s cook time, add the asparagus into the pot.

When the pasta has cooked, drain the pasta but make sure to reserve 2 to 3 cups of the pasta water.

Put the pasta and asparagus back into the pot and add in the goat cheese, pine nuts and the mustard.

Adding about ¼ a cup of water at a time, alternate adding in water and stirring until your sauce is nice and creamy.

Season with salt and pepper, top with the basil and serve.

Love and Beer Floats

Angela

Asparagus and Creamy Mustard Linguini

2 lbs asparagus, chopped

1 cup basil, chopped

1 pound linguini

¼ cup pine nuts

4 ounces crumbled goat cheese

1 to 2 tablespoons whole grain mustard (to taste)

Salt and pepper to taste

Start by heating a large pot with salted water on high until the water boils.

While you are waiting for the water to boil, add the pine nuts to a small pan and heat them over medium heat until they are brown and toasty.

When the pine nuts are toasted, set them aside.

Add the pasta till the boiled water and cook to the packing instructions.

With about 5 minutes left in the pasta’s cook time, add the asparagus into the pot.

When the pasta has cooked, drain the pasta but make sure to reserve 2 to 3 cups of the pasta water.

Put the pasta and asparagus back into the pot and add in the goat cheese, pine nuts and the mustard.

Adding about ¼ a cup of water at a time, alternate adding in water and stirring until your sauce is nice and creamy.

Season with salt and pepper, top with the basil and serve.

 

Is there a store you sometimes frequent that when you go in you are on a mission for only one or two things but you come out with a ton of unnecessary nonsense?

 Target maybe? Perhaps the grocery store perhaps?

For me, the store I can’t safely go into is CVS. It is the pharmacy that I get my asthma prescription filled at, but somehow I always end up with at least 7 things I didn’t go in for and probably didn’t need.

Tonight, I had to go in for some… ahem… lady products. I ended up leaving with some as seen on TV type facial scrubber, some cool spray on suntan lotion, a hair band, three new nail polish colors, two thank you cards, a bottle of wine and some Pringles.

I only had to go up one aisle? How the hell did this happen?

Oh well, I’m given myself a mini facial, I’ve had some vino and I’ve painted my nails. I turned my shopping failure into an evening of success.

A success, just like this dish.

You will need…

1 cup quinoa

1 bullion cube

1 ¾ cup of water

1 grapefruit

½ cup basil, finely chopped

1 medium onion, sliced into rings

1 tablespoon olive oil

Salt and pepper to taste

Start by adding the onions and olive oil to a large sauté pan and heat them over medium heat.

Season the onions with salt and pepper and cook them down until they are very soft and golden brown. About 20 minutes, stirring every couple of minutes.

As soon as you start your onions, combine your bullion cube, quinoa and water in a medium sauce pan over high heat.

Bring the quinoa to a boil, reduce it to a slow simmer and cover.

While the quinoa and onions are cooking, segment your grapefruit over a small bowl to catch the juice.

When the onions have cooked down, remove them from the pan and chop them finely.

As soon as all the water has evaporate from the quinoa, remove it from the heat and gently fluff with a fork.

Add the reduced onions, grapefruit, juice and basil to the quinoa.

Toss well, season to taste and serve hot.

Love and Beer Floats

Angela

Grapefruit and Browned Onion Quinoa Salad

1 cup quinoa

1 bullion cube

1 ¾ cup of water

1 grapefruit

½ cup basil, finely chopped

1 medium onion, sliced into rings

1 tablespoon olive oil

Salt and pepper to taste

Start by adding the onions and olive oil to a large sauté pan and heat them over medium heat.

Season the onions with salt and pepper and cook them down until they are very soft and golden brown. About 20 minutes, stirring every couple of minutes.

As soon as you start your onions, combine your bullion cube, quinoa and water in a medium sauce pan over high heat.

Bring the quinoa to a boil, reduce it to a slow simmer and cover.

While the quinoa and onions are cooking, segment your grapefruit over a small bowl to catch the juice.

When the onions have cooked down, remove them from the pan and chop them finely.

As soon as all the water has evaporate from the quinoa, remove it from the heat and gently fluff with a fork.

Add the reduced onions, grapefruit, juice and basil to the quinoa.

Toss well, season to taste and serve hot.