Linguni with Muscles

**Warning: You are going to need a ticket to this post... to this gun post. Because there's so many muscles!** BA-DU-DUM-CHHH

I have had these white wine and garlic roasted muscles in my freezer for a week or two, and tonight they were finally used! Of course I paired them with a delicous bed of linguini. Delicious!

I seasoned the linguini with:

garlic powder

salt

pepper

 italian seasoning

Then topped it off with:

white truffle oil

parmesean cheese

I was slightly torn when I was getting ready to plate the food because I had one perfect plate, made by Connor, and then about 6 so-so plates I found at a thrift shop. The so-so plates are usually perfect for my food, but linguni calls for a slightly deeper plate, and that is what Connor's offers. So he proposed this: "Why don't we just be super cute and eat off of the same plate?" So we did.

PS. This whole dinner took us roughly 30 minutes to cook and eat. :)

Muscles from Kroger in the frozen section.

Linguine with Lemon Creme Sauce

I was feeling adventurous in the kitchen the other day and decided to make a new creation!

At first I wanted to make macaroni and cheese from scratch, but my past experiences

with the cheese sauce are floury and grainy... so not enjoyable.

So, after assessing the things we have in our fridge, I came up with this:

Ingredients you will need:

A box of linguini pasta (how much you cook is up to you)

1/3 cup of Milk

1 tablespoon of butter

1/2 of a lemon, or lemon juice

1/2 cup of grated extra sharp white cheddar

Basil

I started by boiling a single serving of linguini. Then, I poured a bit of milk 

into a small sauce pot, and about a tablespoon of butter, and stirred the two 

until the butter was melted. To that I added a squeeze of lemon, and set it aside 

always stirring every so often.

Then I got out a block of extra sharp white cheddar cheese. (Tillamook brand from Costco)

I finely grated the cheese until I had about a 1/2 cup.

After straining the al dente linguine and putting it back into the pot, I poured the milk and butter mixture 

over top, until all was coated,  I suggest not pouring it all on at once, but to save some to top the pasta after you plate it.

I stirred the linguini and lemon butter creme sauce and then added the white cheddar, mixing again until melted.

And voila! There you have it! My beautiful lunch topped with dried basil.

It. Was. So. Good.

Serving suggestion: Top it off with a little bit of lemon zest to make the flavor more prominent.