Author Tells Shocking Secrets!!
|I'm going to be candid in this post. I'm going to admit a few things, that I don't know if you are ready to hear, kids. But for the sake of keeping you fine people entertained, I am willing to bare my soul. For you.|
I am a closet (guess no longer, eh?) The Girls Next Door addict. I can not explain my infatuation with 3 busty blondes and one 81 year old pervert. I'm at a loss. But I can't stop DVR'ing it!! And if that wasn't enough.. my favorite girl? Kendra.
She is the epitamy of every and all blonde jokes EVER. And she whinessss ohh lord how she whines.. but her laugh? I crack up every time I hear it. And she can't pass a mirror without shaking her heiney and looking at it. har! I heart her so.
And then there's Bridget - She's sunshine wrapped up in cotton candy. I want to be her best friend. But only if I don't have to hang out with her a lot or listen to her baby talk. Did you know she's got a master of arts degree in communication??
Finally, Holly.. I haven't made up my mind about her (3 seasons into it) yet.. sometimes I like her a lot.. other times I see her as a conniving bitch and I want her to go away.
So anyway back to my girlfriend, Kendra. Did you know her favorite restaurant is the Olive Garden?? She lives in a mansion with a billionaire.. but she prefers the Olive Garden. You just have to love that.
And so.. my 2nd soul baring secret - Now, keep in mind, this is comin from a gal who worked 11 years in her family's ITALIAN restaurant... best food in all of Ohio, too!
But I also love the Olive Garden. *gasp* *blink* *blink*
Yes it's true. So true, that I have tried to recreate the last meal I had there.. it was a plate of fettucini covered in alfredo sauce with medallions of beef tenderloin laying on top. It was fab.
So I don't make alfredo often.. he doesn't like it much and I find it to be a lil rich, even for me, if I eat it much. Therefore I don't have a good recipe for it, so I checked out my usual haunts and I think I pretty much just picked a 5 star from allrecipes.com.. I know I read quite a few of them, and they were pretty much all the same.. melt an obscene amount of butter in a saucepan, add garlic and heavy cream.. then add your cheeses and stir until the cheese melts and the sauce gets thick. I used Fontina and Parmigiano. It was a decent alfredo, although slightly grainy.. which is how all of my alfredo sauces turn out when I make them at home - regardless of the recipe or the cheese I use. Why is that?
I had also just been to my favorite Italian market, where I purchase some fresh Tagliatelle, so I used that in lieu of Fettucini.. and to make it my own, I sauteed crimini mushrooms in some butter and garlic until they were nicely carmelized and added that to the sauce.. grilled my tenderloin, sliced her up and voila! I had a reasonable facsimile of the Olive Garden's whatevertheycalledit.
Will I make it again? Doubtful.. well, at least not very often.. he liked it (which shocked the hell outta me) so I might make it again on a special occasion. Mebbe. =)