Spaghetti (or Pasgetti for the young at heart)It is just J, Takashi, aka Wo-hoke-ah-show (Translation: The Stomach That Walks) and I. I have difficulty cooking for two. Growing up in a family of seven (being the oldest child, I am therefore the responsible one) cooking and shopping for a lot of people comes naturally. It wasn't until a few months into our newly wedded life that the realization that the giant 5 lb block of bulk cheddar was not disappearing as fast as it did at my parents house, it then dawned on me that I no longer lived in a house full of people and J and I really could not eat that much cheese. Thank you Mr. Peterson, for forcing me to learn the math skills to cut recipes down to 1/2 and 1/3 so that I can make a dinner that we do not have to eat every night for the rest of the week. I was super excited when I found this recipe for pasta for two. I love making fresh pasta. I don't think I have posted an example of my pasta making skills yet, so here I go.
3/4 cup all purpose flour
Splash of olive oil
Pinch of salt
Sponge Cake:3/4 cup butter, room temperature, softened, or melty.
3/4 cup sugar
2 tsp vanilla
1 and 1/2 cup self rising flour
Beat together butter and sugar, add eggs and vanilla, add flour and mix together. Bake at 350 degrees for about 20 minutes.
Caramel:Cook one 14 oz can of sweetened condensed milk in a crock pot, covered in water, on low for about 8 hours. Refrigerate for 3+ hours or overnight.
Whipped Cream:1 cup heavy whipping cream
1 tsp vanilla
1 Tbs powdered sugar
Whip it until it is cream and refrigerate.