Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
Enjoy Your Life.

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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Saturday, November 14, 2009

Behold! Fettuccini with Dried Porcini Mushroom Sauce



We had pasta of two different thicknesses since we had cut some by hand and the rest in the pasta cutter. Fresh pasta needs to be boiled for only 2 minutes, and Peterson suggests testing for doneness every 30 seconds. It got complicated when the machine-cut pasta was ready, but the hand cut pasta was not. I erred on the side of caution and drained the water from all the pasta, but after I combined the noodles with the sauce we realized much of it was undercooked, so I turned up the heat and cooked the noodles again, in the sauce--not a traditional method but it did the job.

The sauce was simple: heavy cream, parmigiano-reggiano cheese, and porcini mushrooms which added signature earthiness to an otherwise rich and creamy base. This dish is perfect for eating in the authentic style of Italy or Tuscany, as a second course before the entree--a small helping is just the right amount.

If I could get past the shape and texture of our homemade noodles, I would say this was a hit.

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