Mushroom & Spinach Pasta

~mushroom & spinach pasta~ is a creamy base soaked into the perfectly al dente pasta with just the right amount of tender earthy veggies that add extra notes of warmth through each bite.

I often find myself with lots of fresh things that expire and not enough noodles. This recipe is what I did with mushrooms and spinach that needed to be eaten and broken bits of lasagna noodle as my form of pasta. It was a splendid production. Here’s how I made it:

Get all you fresh veggies chopped and cleaned.


Add the base for the sauce; (butter if your pan isn’t nonstick), garlic, salt, pepper, and creme cheese.


Heat, mix, and add a spritz lemon juice.


Meanwhile cook your pasta.


Add creme(half&half or milk w/ butter) and cook down the spinach and mushrooms.


Partly cook the noodles (ex; 7 of 12 minutes) and then drain them and add them to the sauce. I needed to also add more creme at this point due to the fact that the noodles will drink up the yumminess already in the pan.


Let it cook.


Add some cheese.


Voila! All done!



(All butter can be subbed with olive oil for a lighter/ healthier version)

In the words of the great Auguste Gusteau… “Anyone can cook!”

I will always encourage people to get into the kitchen… Supervision is also an encouragement for the beginners 🙂 Enjoy creating and enjoy eating and therefore your life will be more enjoyable.

~may your breath always be the way you wish~


I’m baked…

I have two easy recipes for you. Enjoy… 🙂


This beautiful panini pressed masterpiece requires a panini press, plate, a butter knife, and an empty stomach.

The ingredients are as follows:

  • baby portobello mushrooms
  • good & melty cheese (preferably mild)
  • good bread (ex. peta bread, flatbread, french bread)
  • garlic paste (or minced garlic, chopped garlic… etc.)
  • basil paste
  • balsamic vinegar
  • salt (but no salt from you to the food… only love please… I’m sorry… that was cheesy… 🙂 )
  • Also, remember to butter the surface of either the bread or the press itself

Put the pastes on the bread. Clean and chop (thinner = better) the mushrooms. Then, place on bottom bread. Salt and vinegar can go over top the mushrooms. Cheese tops off the insides, and the top bread layer completes it. Press and let the mushrooms cook fully. Enjoy:)

If you do not have a panini press: Use a frying pan and butter both sides of the bread. Treat it like a grilled cheese and ‘press’ it with a large flat spatula as the cheese melts.

You can also cook(sauté) your mushrooms first, adding the vinegar, salt, garlic, and basil to it as it cooks. Toast your bread and voila, a lovely sandwich.

Another similar recipe: Sauté the mushrooms with basil paste, garlic, salt, butter, creme, and lemon juice. Cook pasta about 70% of the time indicated by the box, then add it to the sauce. Allow the pasta to finish cooking. Not enough sauce? Add creme, salt, and pepper. Flavor not strong enough? Add more basil and garlic. Serve with bread and butter and a nice chilled beverage and… Enjoy:)


I’m baked… I mean… I baked.

I used a cookbook to do so. Since I did so, copyright reasons indicate I have no right to share the recipe with you, BUT the book is called crazy about chocolate by Krystina Castella. I made the chocolate chip brownie cookies… And may I just say… Wooooooooow.


I strongly encourage you to try stuff out in the kitchen. Start with ingredients you love to eat. Following that, read blogs or consult Pintrest or google for recipes.

Cooking for yourself is frowned upon because of the stigma about gender roles and the fact that people don’t have enough time or energy. Despite this, cooking itself is empowering and satisfying. It also saves money. You cannot cook if you do not try. Simple as that. Here’s a learners tip: your first few dishes won’t be exactly what you want them to be, but learn from what worked and what didn’t. You’ll learn and soon cook without need of recipes.


Now what you’ve all been waiting for… Some model shots of my dog.


~may your breath always be the way you wish~