It’s Wednesday and I am finally catching up from a very unproductive weekend. I got hooked on Downton Abbey and my entire weekend was spent watching it. I can’t remember the last time I didn’t do anything except watch TV. Honestly, it was quite nice to do that.
Until last Friday I never watched an episode of Downton Abbey. I heard people talk about it so I finally had to see for myself what all the buzz about this show was. I was hooked after the first episode. Funny thing was until about the fourth episode I was calling it Downtown Abbey, finally realizing it was Downton not Downtown. I started watching season 1 after I put the kiddos to be on Friday night. I was up half the night watching it. Between Friday evening and Sunday I watched both season 1 and 2, and a few episodes I watched twice to catch Mr. Mother Thyme up on the ones I watched after he went to bed. Sunday I got absolutely nothing done except wanting to see if the very handsome Matthew and Mary would ever be together. And if you watch this series you know I had to finally jump into season 3. So now I’m caught up and anxiously awaiting Sunday for another dose of Downton Abbey. The story line is amazing and I now want to travel to England, move into Downton Abbey and transport myself back to 1920.
Forty-eight hours later it was time to get back to reality, stop speaking with an English accent, and feed my family. Since I don’t have any footers or a butler to serve my family dinner, it was time to head to the kitchen and whip something up for us. One of my favorite go to dishes is Avocado Pasta. All the ingredients I always have on hand. I have tried many variations and came up with my own version which is always a hit with the kids. It’s creamy from the avocado, a touch of half and half and parmesan. It incorporates so many great flavors and is easy enough to make any night of the week. It is great alone, or as a side dish with Cilantro-Lime Chicken.
- 8 ounces rotini pasta, cooked al dente
- 1 avocado
- 1/2 cup fat free half and half
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon freshly grated Parmesan cheese
- 1/2 lime, juiced
- 1 small garlic clove, minced
- Salt and pepper to taste
- Slice the avocado in half, remove the core and spoon out the meat and place in a food processor or blender with half and half, cilantro, Parmesan cheese, lime juice and garlic clove. Blend on high until creamy. Season with salt and pepper to taste.
- Toss with warm pasta and serve warm or chilled.