Back for another year of school! Of course, I had to hit up Copabanana for its Copa Wednesdays deal: half of burgers. Copa Wednesdays are a staple on campus; people go and sit outside to SABS (see and be seen) so that other people will know they live trendy, fulfilling lives.
This tasty bison burger was about $5. I also recommend their vegetable garden griller. The patty is smaller, so the bun to patty ratio gets a little off but it’s really good. Plus it’s labeled as “healthy” on the menu so that means you’re only helping yourself.
Went to La Viola, a BYO Italian restaurant in Center City, and got the penne al’ oriolo, which was delicious. The spaghetti all’adriatico was also great. It was my first experience with truffle oil while knowing that I was ingesting truffle oil, and I am all about it.
The staff here was really entertaining and silly, to say the least. A good experience, overall.
Danielle and I had a potluck for our friends and we made a creamy mushroom pasta based on this recipe but we only got to eat a little bit of it so we made another batch for ourselves.
Very creamy and rich. If you want to make your dish healthier, use milk instead of heavy cream. We used half milk and half cream the second time around and added about a tablespoon of flour. While it seemed like it was a lot runnier than the first pure-heavy-cream batch, once we added the fettuccine, the noodles immediately soaked up all the sauce and thickened nicely.
I then held another potluck and made a creamy caprese pasta based on this recipe. However, to size it up for a potluck, I ended up just adding ingredients as I saw fit and did not really stick to the proportions of the recipe, and it seemed to work, so basically feel free to go cray with this recipe. I also used shredded mozzarella which seemed to be successful, but definitely don’t skimp on the mozz. It really is what makes the pasta so creamy. Unfortunately I only captured it through the poor quality of Snapchat.