So far for Minneapolis and the environs it is a mild winter. Not much snow has fallen and temperatures are above normal. (Welcome to La Nina efecto) Driving is not hazardous due to endless snowstorms, but the snow sports industries are wondering where the snow is. The “Farmer’s Almanac” prediction of heavy snowfall for this area has not come true – yet. January is the month of weather surprises.
In January last year it rained on top of the heavy snow and the streets were turned into slick ice sheets because the temperature dropped back to below freezing after the rain.
This January, when the 40-degree temperatures arrived this week, there was a beautiful day to enjoy outside as there were no snow piles.
What I notice is that winter weather is coming later each year. The upper Midwest relies on the snow for moisture. Without the snow there is not enough moisture for the earth and the plants for spring. The weather reporters are saying that it’s dry. There are three more months of winter and plenty of time for snow to come.
Although I am watching my cholesterol intake I splurged last night when I found Emeril Lagasse’s simple recipe for Fettucine Alfredo. (Heavy cream and butter required) I added a half-cup of peas. A recipe this simple and good has to be shared. Alfredo di Lelio developed the recipe in Rome Italy at his restaurant Alfredo in 1914. From Wikipedia: January 8, 2012. (For more history click on the title.)
- 1 pound dried fettucine
- 6 tablespoons unsalted butter
- 1 shallot, minced
- 1 cup heavy cream
- 1 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, for garnish, optional
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
Retrieved January 8, 2012. http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-recipe2/index.html
No snow: enjoy Fettuccine/Fettucine/Fettucini Alfredo