Paris!

Since, as it turns out, I'm possibly going back to Paris in January, I posted some pictures from my last trip there in 2007. You can see them here. The last time I was in Paris was June of 2007. It will be interesting to see how different the city is in the middle of winter!

Another highlight of the trip is that I will get to see my friend who lives near Coulanges. We've been pen-pals for over 4 years, and we actually met each other on my last trip to Paris. Since it's highly unlikely that she will visit the States any time soon, it's really exciting for both of us that we can meet up in January!

Awesome Peanut Butter cookies!

2 c. creamy peanut butter

1 1/4 c. white sugar

3/4 c. brown sugar

2 eggs

1 tsp vanilla

2 tsp. baking soda

1 tbsp. flour

1/2 bag white chocolate chips

Cream together first 3 ingredients. Mix in eggs, one at a time, then add next 3 ingredients and mix until completely blended. Fold in white chocolate chips. Roll into 1-inch balls, then roll in extra granulated sugar. Flatten into circles, making sure not to crack the dough. Bake 10-13 min. on a greased cookie sheet at 350 degrees. Let cool on baking sheet 5-7 min. before moving to cooling rack.

Tortellini Salad :)

1-16. oz bag of tortellini, any flavor

1 plum tomato

1 clove of garlic, cut in half

2 tsp. EVOO

1/4 tsp. balsamic vinegar

grated parmesan cheese

shredded parmesan cheese

garlic salt, pepper, italian seasoning to taste

Cook tortellini according to package directions. (If desired, add salt to water.) While cooking, cut tomato into cubes and put in a small bowl. Rub halves of garlic on inside of a medium bowl, then slice very thin and add to tomatoes. Add 1/2 tsp. EVOO and mix. Strain tortellini and rinse under cold water to chill. Dry on paper towel and add to medium bowl. Stir in tomato mixture. Add remaining 1 1/2 tsp. EVOO and balsamic vinegar, mix to coat tortellini. Add desired amount of grated parmesan cheese (about 1/4 to 1/3 c.) and 2 handfuls of shredded parmesan cheese, stir. Season with garlic salt, pepper, and/or italian seasoning. Keep in refrigerator until ready to serve.