Comments on: Southwestern Alfredo Pasta

By: Marye

Marye — Sun, 23 Nov 2008 19:38:59 +0000

thanks Jerri!

By: Jerri

Jerri — Sun, 23 Nov 2008 08:08:43 +0000

Marye, this looks fantastic!

By: Marye

Marye — Sat, 22 Nov 2008 15:19:43 +0000

Thanks Ruth…Me either. I love all the great dishes that show up!

By: Ruth

Ruth — Sat, 22 Nov 2008 13:51:31 +0000

What a cool idea! Thanks for sharing with Presto Pasta Nights. I always love it when you do.

Can’t wait for your turn to host, I know it will be great.

By: Marye

Marye — Fri, 21 Nov 2008 22:45:37 +0000

LOL! Yeah…We dry off our goats for 4 months every year and I thought that just buying goats milk would be the same.

NOT.
So we buy Organic cows milk for 4 months and pay way too much for it..I figure that the goats milk costs me…about 1.50 a gallon.

By: Carla

Carla — Fri, 21 Nov 2008 22:14:35 +0000

Oh ok. That’s a little…unappealing haha

By: Marye

Marye — Fri, 21 Nov 2008 22:02:28 +0000

Dana- I am Jealous…both from you meeting Ruth AND going to Halifax!

By: Dana McCauley

Dana McCauley — Fri, 21 Nov 2008 19:38:35 +0000

How fun that you are the PPN host! I’m going to be meeting Ruth (for the first time!) next week when I’m in Halifax. I’m quite excited since she and I have been ‘imaginary’ friends for over a year now.

By: Marye

Marye — Fri, 21 Nov 2008 17:51:48 +0000

When goats milk starts to age it takes on the flavor of male goat smell. I don;t know why. It is similar to the flavor of a low quality leg of lamb? Musky. ANyway…it does not have that flavor when fresh.

By: Carla

Carla — Fri, 21 Nov 2008 16:42:26 +0000

Why is the store milk that much different than fresh? I’m guessing because of the pasteurization (or whatever process they use)?