• Random Non-Food Related Thought #1 – I’ve been contemplating buying a Dyson vacuum but am hesitant to plunk down that much change for a vacuum cleaner. According to my contacts over at Twitter, a Dyson is well worth the investment. What do you think? Experiences?
• Random Non-Food Related Thought #2 – I turn 35 in less than 2 weeks. Why is it that as a teenager I had perfect skin, but now that I am in my mid-30’s I am having massive breakouts?  Bring on the .
• Random Non-Food Related Thought #3 – I wonder if people who are auditioning for American Idol play the American Idol Wii game. I’ve actually won the game and have become the next American Wii Idol… thinking it may give those people considering auditioning a little more confidence than they should have to audition.
• Random Non-Food Related Thought #4 – I really need to find a good blog designer for another blog I’m working on. If Jules with Everyday Design is not available, I need to get someone else in place pronto! Do you know of anyone you can refer?
• Random Non-Food Related Thought #5 – My husband doesn’t read this blog or our family blog, and I think that is starting to irk me a bit. Seriously… if he wrote a blog (which will never happen) but still…if he wrote a blog I would hang on every word and would love to have that glimpse into his life.  Do your loved ones read your blog?

My thoughts are now getting a bit too random to even continue. I do have to share this recipe with you that I tried out last week. You may have remembered seeing it on our menu. I followed the recipe exactly, but added some chicken breast pieces sauteed in rosemary and garlic. Delicious!

Penne with Pumpkin Cream Sauce from Everyday with Rachael Ray Magazine

1 pound penne pasta
2T butter
1 onion, chopped
salt & pepper
1 15-oz. can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese plus more for topping
1/4 cup chopped flat-leaf parsley

Cook pasta until al dente. Drain, reserving 1 cup pasta cooking water.

In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot, along with the reserved pasta water, and toss. Stir in the parmesan; season with salt & pepper.

Top pasta with parsley and more parmesan to serve.

I know that so many people have such a love/hate relationship with Rachael Ray. I admit, I don’t watch her shows, but I do like a lot of her recipes. Other food bloggers do too! Check out some of these food blog tried and true Rachael Ray recipes:

• Gigi’s Apple Cake from Culinarily Obsessed
• Garlicky Bean and Chicken Enchiladas from Taste and Tell
• Spanish Shrimp and Chorizo Skewers from I’m Running to Eat
• Cheddar Cheese and Macaroni from Family, Friends and Food

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