Paper flower

I found a great tutorial on-line how to make paper flower ornaments. I've seen them made with oragami paper, pages of books, and newspaper. I used my Food Network magazines (yum!). It yielded some lovely colors.

Orechiette with Cheese Sauce

Cheese Sauce

3 Tb. butter	3 Tb. flour
1/8 tsp. black pepper	1/8 tsp paprika
1 1/2 C. milk	1 C. cubed cheese

Melt butter, add flour. Cook until thickened and no longer smelling of raw flour. Slowly add milk, and whisk until smooth. Add spices and cheese. The less you heat cheese, the better. When making soup, sauce, or fondue, add the cheese last; then heat it only as long as it takes to melt. If it gets too hot it will get tough. Often, you can remove the pan from the burner; the residual heat will melt the cheese.

Apple Rice Pilaf

Apple Rice Pilaf	Herbed Yogurt Sauce
1/2 C. orzo	1 C. greek yogurt
1 C. rice	3 Tb basil chiffonade
2 1/2 C. water	1/2 tsp. dill
1 tsp. chicken bullion
1/2 apple cut into tiny bites
1/2 onion sliced
1/2 cinnamon stick

In a skillet, saute apple and onions until golden. Add orzo and toast until brown. Add rice, bouillon, cinnamon stick, and water. Simmer until water is absorbed. Serve with chicken seasoned with galengal seasoning and a side of yogurt sauce.