[Note: I am getting addicted to the cross process effect from picnik. :)]

Since the other day, I have been craving for pasta in white sauce. I kinda had something I wanted to do in mind but I haven't been cooking this week so that's been simmering in the backburner.

Today, I was working late and Teppie called to let me know she was getting the $6 black pepper chicken from Fair Price, TBP. Instant lightbulb! The white sauce that I have been thinking about can finally be turned into reality.




I don't know why but all of a sudden, while I was on my way home, I had a craving for eggplant parmegiano.

I hardly eat vegetables. As a matter of fact, growing up, I didn't eat any but when I got to try this at Italianni's, I fell in love.



Like I already mentioned in a previous post here, I got gorgonzola from Cold Storage and have ever since been trying to think of what exactly to do with it. I was choosing between turning it into pasta sauce or making dessert.

Well, today, after waking up at 1pm, I decided to cook something easy. Decided on pasta using the gorgonzola which is good coz when I looked at the expiry date, I realized I was nearing it. 

I checked some recipes online and came up with a mutation of those that I've read.

Trivia: gorgonzola is Italian blue cheese made from unskimmed cow's and/or goat's milk. It reputedly got its name from Gorgonzola, a small town near Milan, Italy were the cheese was first produced in 879. However, apparently other towns are disputing this.

To learn more about this particular cheese, you can click here, here, and here




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