Tuesday, August 13, 2019
Just as I was prepping a new feature for this site and its accompanying YouTube channel, I had emergency surgery. Between the hospitalization and the recovery, I wasn't able to work on anything for Our Small Table for an extended period. About the time I was feeling up to it again, things got extra complicated, between my mom getting a cancer diagnosis and subsequently starting treatment, and an unusual summer with me travelling back and forth from one state to another. Then I moved, had serious vehicle issues, and my beloved mom passed away. The hope is that now that we're more properly settled, and I have a vehicle again, I'll be able to end the extended hiatus for Our Small Table. He's been talking about wanting to add gardening videos to the YouTube channel, so that's a possibility, and I have three videos already recorded for the new feature I was working on. I've also been testing small batch InstantPot recipes, and I have a few "just for fun" recipes planned (Firefly fans? Watch this space!).
Wednesday, January 9, 2019
- 1 Tbsp butter
- 1 garlic clove, minced
- 1 C penne or other medium pasta
- 1/2 C water
- 1/2 C heavy cream
- 1/2 C chicken broth
- 4 Oz Parmesan cheese, grated
1. With Instant Pot on saute mode, melt butter, then add garlic and cook, stirring, for 30 seconds.
2. Add pasta, water, heavy cream, and broth; stir well. Seal pot lid and cook on high pressure for 3 minutes.
3. Quick release pressure, then open the lid. Stir in cheese until melted.
Robyn's notes: I made this several times and it was the only recipe from the source that worked. I have completely rewritten it, because it was in sorry state originally.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often.