About Me

Hi, I’m Laura! I am a twenty something newlywed and a self-proclaimed foodie who most definitely does not use my international business degree in my day job or in my kitchen. My busy schedule may keep me from a perfectly manicured home, but I somehow always have time for infinite culinary adventures. Join me in my kitchen as I scratch things off of my culinary bucket list!

2 thoughts on “About Me

  1. I made this recipe last night and loved it!!
    (I added roasted, cubed, butternut squash and it was a delicious addition but not part of the original recipe. I also used 6 cloves of garlic instead of 2)

    Fig & Walnut Spaghetti
    1 tbsp olive oil, 2 cloves garlic, 1 cup white wine, 1 small lemon, juice and zest, 1 big bunch of fresh spinach, 125 g goat cheese, 100 g walnut halves, roasted with salt in a dry pan or in the oven, 5 fresh ripe figs, cut in quarters

    Boil the spaghetti al dente, according to the instructions on the package, and set aside when done. Add olive oil to a large frying pan on medium heat. Add garlic and let it sweat for about 30 seconds before adding 2/3 of the wine and the lemon juice. Stir around, add spinach and goat cheese while stirring (save a small piece of the goat cheese for later). Let it simmer for three minutes before adding the spaghetti and the roasted walnuts. Stir for 30 seconds, taste it and add salt if needed, make sure that the spaghetti is covered in the goat cheese/wine/lemon cream then turn off the heat. Add the figs and gently fold them into the pasta. Serve on a big plate or in a bowl with the rest of the goat cheese and lemon peel sprinkled over it.

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