Sunday Surfing

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These vids by passengers flying with the worlds most swankiest commercial airlines made my jaw drop!

And on the other side of the coin, World of Wanderlust names and shames the worst airlines.

You’ve no doubt been playing the “10 Books That Have Stayed With You” on Facebook. Here are the books that stayed with 7 famous writers.

He asked his wife what kind of birthday party she wanted, she said, “Just a generic party.” Well, he delivered!

Planning to be in NYC? Here are the 10 Best Rooftop Bars.

Instagram pet @frenchiebutt will make you smile!

This up-do has been my “can’t be bothered” weekend hair style for years!

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Meet Selfish Mother

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Where was Selfish Mother when I was a young mom? Mothers from around the world contribute to this honest and refreshing blog-zine with articles like: Failing at Domestics, What if the best years of your life…aren’t? ,Why it’s ok to (heart) TV and Having Kids Doesn’t Turn Women Into Saints

Basil Pesto

Basil Pesto

My Basil has been going crazy lately! We all know that when life gives you Basil you make pesto!

Basil Pesto

3 cloves Garlic
1 teaspoon Lemon Zest
Juice of half a Lemon
1 tablespoon Red Wine Vinegar
4 cups fresh Basil leaves
3 tablespoons Pine nuts
1/2 cup Parmesan Cheese
1 cup Olive Oil

Combine the garlic,lemon zest and lemon juice, and vinegar in the bowl of a food processor. Pulse to chop up the garlic and lemon.
Add the basil leaves, cheese and the pine nuts. Pulse to combine.
Basil Pesto

Remove cap to the feed tube at the top of the machine. Set the processor to mix and then slowly drizzle in the olive oil.
Place your pesto into a air tight container and refrigerate. Your pesto should stay fresh for about a week.
Or freeze and it will keep for about a month or longer.

Herb and Pea Alfredo

Herb Alfredo

It’s still too warm to crank on the oven. Oh how i’m craving a hot cheesy gratin and roast chicken! I suppose it’ll have to wait a few weeks yet. This cheesy, creamy dish is helping me get over it. No oven required.

Herb and Pea Alfredo
1 lb. Penne Pasta
2 Eggs
2 Egg Yolks
1 cup Heavy Cream
1 cup grated Parmesan Cheese
1 cup Peas (fresh or thawed from frozen)
1/2 cup chopped Herbs (chives, parsley, tarragon, basil)
1 tablespoon Butter

Combine the eggs, egg yolks, cream and 1/2 cup of the cheese.
Whisk until well combined then set aside.

Boil the pasta in a large pot with 2 tablespoons of salt added to the water for 10-12 minutes.
Drain, return to the pot and set back on the burner turned to medium low, add the butter.
Add in the cream/egg mixture and stir continuously until the sauce has thickened.
Add in the peas and herbs, stir to combine.
Serve with the remainder of the cheese sprinkled over the top.