I really enjoy attending these local drink-wine-while-you-paint classes, complete with a theme and the watchful eye of a very talented friend of mine. It challenges me in a few crucial ways:
1) I must finish within 3 hours, so no overworking and overthinking is allowed,
2) there is a theme and lovely demonstration piece by our instructor, so no excuses about not being inspired or not having any direction,
3) other people are there and often do watch you, which is usually something I shy away from but this kind of forces me to deal with it and be okay with not being perfect all the time.
This class was pets and flowers themed, and I was inspired to paint Tigger for my parents. Tigger was our second family dog and the very sweetest little soul. She left us way too soon…
Finished a painting.
And fingerpainted for the first time (as an adult), which had been on my mental to-do list.
And yeah, I threw old party beads on there.
I’m painting my babies!
So excited to see this one turn out. I can already FEEL them on the canvas… By the way, those rascals were just all kinds of pissed off thanks to some loose dog outside our fence. The one on the right tried to dig a hole to get out there and tear shit up. She’s fierce.
CHEESY ALFREDO TORTELLINI BAKE!
my very own recipe that I will not make a Facebook video of because I’m way too drunk when I’m cooking for that.
Buitoni Mixed Cheese Tortellini (1lb 4oz package)
3 tablespoons butter
3 tablespoons olive oil
5 cloves of garlic, minced (I like me some garlic)
2 cups heavy cream
1 teaspoon white pepper
1 teaspoon salt
dash of nutmeg
1/2 cup grated parmesan cheese
3/4 cup shredded Italian blend cheese (seriously though I measure cheese by the fistful…)
1/4 cup Italian parsley, finely chopped
for the topping:
3 tablespoons butter
1 cup panko breadcrumbs
Preheat oven to 350 degrees. Prepare tortellini to package instructions.
Heat butter and olive oil in a large saucepan over medium high heat. When melted, add garlic and cook until fragrant. Add heavy cream, white pepper, salt and nutmeg and heat until simmering, stirring often. Add parmesan and simmer for 10 minutes until thick and cheese is completely melted. Add Italian blend cheese and stir until melted, then turn off heat (if sauce seems too thick, add a couple tablespoons of milk to loosen). Add parsley and cooked tortellini, stirring to coat the pasta. Meanwhile, heat butter for topping in a small pan. Add panko and coat with butter. Spoon the tortellini mixture into an 11×7 glass baking dish and cover with more cheese (use your discretion). Top with breadcrumbs and bake for 30 minutes. Let rest for 5-10 minutes before serving. Be prepared this is very rich and probably awful for you.