The snow stopped and we received about a foot of wet, heavy white stuff. I was pretty grateful that it arrived on the weekend and about our only need to accomplish was cleaning off the driveway and sidewalks. It was so nice not to have to go anywhere. We spent some time knocking the thick clumps off neighbor’s trees and bushes as it was so heavy that it was bending them nearly in half. We also saw plenty of downed tree branches today on our way to church.
The down time afforded us an opportunity to work up a new ever-changing header for the blog? Like it???
Tomorrow, hopefully, I will have the results of the MRI. Kind of curious, trying not to be concerned that anything is seriously wrong. Pretty doubtful on that.
About three years ago, I posted a short little blurb on here about a delicious buttery, crunchy topping that I love to eat on buttered noodles. I almost didn’t even post it because I thought it was the silliest, most mundane thing I could even conjure up, but it turned out to be one of my more steadfast search terms that people use to find my blog. Who would have thought that ‘Buttered Noodles’ needed to be searched?
At any rate, this yummy herbed topping is delicious and simple, and adds the perfect touch to not only buttered noodles, but mac&cheese and all other forms of pasta dishes you can come up with.
Herbed Panko Topping
2 T. butter
2 T. olive oil
1 c. Panko breadcrumbs
1 t. garlic powder
1 t. onion powder
1 t. dry basil
1/2 t. dry mustard powder
Salt and pepper to taste
Melt butter and oil in small saute pan. Add crumbs and toss to coat. Add in remaining seasonings and cook over medium-low heat, stirring continually until crumbs are browned and fragrant. Remove from heat and spread on a plate to cool. Add in parmesan/asiago type of cheese if desired. Sprinkle over drained pasta, and toss to coat.
Kate’s Notes: Once the crumbs are nicely browned, you must take them out of the pan to cool. If you leave them in the pan they will burn. Trust me. You can mix up the dried herbs you add as per your individual tastes. Use all butter too, or all oil. I like the combo of both. These keep in the fridge for about a week or so, I’m guessing anyway. They tend not to last that long around here.