late night cooking adventure

it had been a full day. a day of cleaning, an evening of worship, and a late night of office cleaning. when i walked through my door, the first time that i didn't having to quick turn around and run back out, i realized i had never eaten dinner. it was past ten and i was hungry.

"got to bed, eat something quick, or make that recipe i've been wanting to try," my mind went back and forth trying to decide. a surge of energy hit me as i realized that my first client for tomorrow had canceled. excited, i went with the latter of my thoughts.

i am a night owl, something i got from my mother. real life though has made me somewhat of morning person, like my father. i realize college life doesn't quite qualify as 'real life,' but at least give me credit that it is more 'real life' than highschool life.

so, there i was at ten-thirty cooking my pappardelle. earlier in the week i had gotten a fun surprise package. in it was several different fun ingredients (including the pappardelle) with a note that said, "a few of my favorite things." i had found this recipe that i though would be fun to try the noodles out on. i had never made pappardelle before. they may have just become my favorite kind of pasta. pappardelle is are large, broad, flat noodle, similar to fettuccine, but much better in my opinion. the name stems from the Italian verb pappare, which literally means to gobble up. it is exactly what i was doing at eleven at night.

i stayed up late that night cooking and working on a few things that had been piling up. it felt good to work late into the night and sleep in the next day. i had missed it.

wink to the sender who inspired this fun late night cooking adventure. i am excited to try more of your favorite things :)

Sun Dried Tomato and Mushrooms Pasta with Garlic Basil Sauce
Adapted From: Julia's Album

Ingredients:

2 tablespoons olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
3.5 oz sun-dried tomatoes, diced
2 cubes chicken bullion
2 cups boiling water
1/2 cup half and half
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil
1/2 pound pappardelle pasta

Directions:
1. Heat olive oil in a large skillet, add sliced mushrooms and garlic. cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.

2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet. Cook the vegetables in the chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat.
3.Add half and half, heavy cream to skillet. Bring to a boil for a short moment. Add Parmesan cheese, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add basil.
If your sauce is too thick add more half and half as needed. 
4. Cook pasta al dente according to the package instruction. Add pasta to the sauce, toss, and serve.