Chocolate-It's What's for Dinner

So here's what I made with the fresh pasta. Tomatoes & Cream Pasta (Adapted from 365 Ways to Cook Pasta ) 1 lb fresh tomatoes (preferably plums or grape tomatoes) 1 T fresh basil 2 clove garlic, minced 1 1/2 c heavy cream 1 lb pasta salt/pepper Boil water for pasta. Peel, seed, and rough chop the tomatoes. If you are using grape tomatoes, there is no need to peel and seed them. Just cut them in half. Place the tomatoes in a skillet and a little salt to help the tomatoes release their juices. Cook off some of the liquids from the tomatoes probably about 10 minutes. If you are using regular tomatoes, it may take a little longer. If you are using grape tomatoes, it may be less time. Add garlic and continue to cook until garlic is fragrant. Add the heavy cream and basil. Cook over low until the sauce thickens slightly. Add salt and pepper. Pour over fresh pasta. There was a lot of liquid from the tomatoes, so I really cooked them down more than usual This is a ver...

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one. You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer. Butter:  Buttermilk: From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Str...