If all is working correctly, you are seeing my re-named blog at its new address. Spices & Spackle is no more, and Noreen Cooks launches today! My food posts are my most popular posts, so that’s where I’ll focus most of my energy. If you’re into thrifting, decorating, and crafty things, I’ll still throw that in, well, because, that’s who I am.
Besides blog changes, it was a busy weekend.
The (fake) tree is finally set up. It’s way too tall for our living room, so I have to bend the top down to make it fit. No room for an angel or star, but that’s fine with me. I prefer a tree without ornaments.
We have lights on the outside of the house for the first time. We also have a plastic Santa that my parents found at a garage sale for $5. They always find the best stuff.
That wreath was really hard to hang. Billy and I used a giant metal pole that came with the house to hoist the wreath above the awning. I have no idea what the pole’s real purpose is, but it has come into good use many times.
On Sunday, Billy and I did the last of our Christmas shopping. After some Sunday night grocery shopping, I was exhausted. I quickly threw together this tortellini recipe. I’ve made it before, but this time I added artichokes and reduced the amount of lemon. With those changes, it’s definitely a keeper.
Tortellini with Lemon, Artichokes and Brussels Sprouts
Adapted from Martha Stewart
- 1 yellow onion, sliced
- 2 tablespoons butter
- 1 pound fresh Brussels sprouts, quartered
- 14 ounce can quartered artichoke hearts, drained
- 1 pound frozen tortellini
- Zest and juice from 1/2 a lemon
- Bring a salted pot of water to a boil. Add Brussels sprouts and cook for 4 minutes.
- Meanwhile, in a large skillet over medium heat, melt butter and sauté onions until softened.
- Using a slotted spoon, transfer Brussels sprouts to skillet. Add artichokes and cook over medium-high heat, stirring occasionally.
- Add frozen tortellini to boiling water and cook according to package directions.
- Using a slotted spoon, transfer tortellini to skillet. Stir and remove from heat.
- Serve topped with a squeeze of lemon juice and a sprinkle of lemon zest.
Other recipes I’m making this week: