Weekend Mirths

This weekend we caught up and made ready for the upcoming week.

We went out on a long-awaited date (well, I waited three hours while Jeff prepared for, then took his math test) to a super tasty Greek restaurant in Orem, New Ultimate Broiler. That may not sound too Greek-y, but it is delicious and pretty well-priced.

We cleaned house (and I reviewed all my winter/Christmas decor, day after Thanksgiving it's going up!)

Ran errands and picked up some baking trinkets at Bed Bath and Beyond (that store stresses me out. I could not find anything! Does anyone else agree with me? Jeff had to find everything, he'd come over and be like, "Is this it Rach?". Jeff is really good at finding things. :)

We watched some good (my choice) and some not so good (Jeff's choice) movies while avoiding the encroaching cold weather.

And we finally used up the last of our carefully rationed, $21 a pound, smoked, aged Gouda. Delicious! Especially with Shrimp and Rigatoni Aglio et Olio.


Shrimp and Rigatoni Aglio et Olio with Smoked Gouda
a Rachel original

2 C dry, uncooked rigatoni
3 T olive oil
3 cloves minced garlic
1/4 C diced onion, optional
1/2 lb-1lb uncooked fresh (or defrosted) shrimp, peeled
salt
pepper
Smoked, aged Gouda (or any other cheese of your preference such as Parmesan, or Mozzarella)

Cook pasta. Drain, and set aside in a serving bowl. We like to make as little dishes as possible around here, so I put the same large saucepan back on the stove, you can too...who wouldn't want to?
Add olive oil and minced garlic, and onion if using, to the saucepan and cook over medium (kinda medium-high, if you can set it in-between medium and medium-high) until garlic is fragrant and onions are softened. Add shrimp. Cook until pink and firm. Add pasta back into saucepan and toss/ mix to coat and combine.
Put all back into the serving bowl and finely grate cheese on top. Mix one last time, and serve.

We ate all of this...either it was really good, or we were really hungry, or both!