I need to share. I need to get something off my chest. I had a disgusting stye on my left eye this morning so I made the executive decision to skip class and catch up on sleep. And get rid of the stye. Usually I just go “eh, I have a boyfriend, who do I need to impress?”, but I’d rather not look like the Quasimodo of eyes thankyouverymuch. I do have some standards.
If you DO get a stye, I feel sorry for you. They hurt and they look terrible. Luckily, I have some tips for you. I always get a wash cloth and wet one corner with hot water and hold it up against the sty. Supposedly the warmth of the compress draws the puss (ew) out and then reduces puffiness. It works. Another remedy that I’ve seen (that I haven’t tried) is to put a warm teabag against the stye, from what I’ve read the tea kills the bacteria.
And now for what this blog is really about. Cooking! Yay!
I made a pasta dish with some creamy alfredo, left over rotisserie chicken, peas, mushrooms and garlic. I made this a few days ago but kinda sorta screwed it up. Note to self: Cook BEFORE you’re starving. I stupidly put the sauce in THEN the mushrooms and garlic. Clearly you want to put the mushrooms and garlic in before the sauce so they can cook. What a concept! Cooking? Who knew. So I wanted to try it out the correct way to make sure it does actually taste good. And yup, it does :).
I had originally planned to use these shells in the Portuguese Stew a week or two ago, but I left them at my parents house. So I found a new purpose for them. I came up with this idea (although I’m sure I’m not the first person to combine these flavors) from another dish my family loves that involves salmon instead of chicken. I’m not a huge fan of alfredo sauce, I’m not sure why. I’m really just a tomato sauce kinda gal. That being said, I really like it in this dish. Something about the chicken (or salmon) with the peas, garlic and mushrooms in the alfredo is really just wonderful.
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