To this:

I love that President Obama is down-to-earth enough to throw a bipartisan Super Bowl Party at his place.
P.S. How much do I love the pic of Obama at the Oval Office desk?! A whole heck-of-a-lot!
"These are not monuments, but footprints. A monument only says, 'At least I made it this far,' while a footprint says, 'This is where I was when I moved again.'" -William Faulkner



2 tbs EVOO
2 tbs unsalted butter
4 garlic cloves finely chopped
2 shallots, thinly sliced
1 1/2 lb assorted mushrooms, thinly sliced
2 tbs chopped thyme
Salt and pepper
3 tbs all-purpose flour
1/2 cup dry white wine/sherry
1 cup veggie stock
1/2 cup half-and-half
8 slices wheat, whole-grain bread, toasted
2 cups shredded Jarlsberg (technically should be Gruyere)

1 lb penne pasta
Coarse salt
1/4 cup EVOO
8 garlic cloves, finely chopped
2 tsp crushed red pepper flakes
(8-10 anchovy fillets)
1/2 cup cracked, pitted, good-quality black olives, coarsely chopped
3-4 tbs capers, drained and coarsely chopped
1 14-oz can crushed tomatoes
1 14-oz can diced tomatoes
1 lb shrimp, tails removed
2 handfuls flat-leaf parsley, finely chopped
- Boil a large pot of water.
- Add penne pasta and salt.
- In a large, heat a deep skillet over medium heat.
- And EVOO, garlic, crushed red pepper flakes (and anchovies).
- (Break up fish with back of wooden spoon, until they melt.)
- Add olives, capers, and tomatoes.
- Bring the sauce to a bubble and add shrimp (scatter in one layer).
- Cover pan to cook shrimp 3-4 minutes (or until they turn pink, opaque, and firm).
- Uncover the pan and add the parsley.
- Toss and adjust seasoning to taste.
- Add sauce to drained pasta - toss and serve.


Ingredients:I did not have the recipe for the gaucamole until I got home from the store, so I opted to just buy some. But if you want to make your own:
Hope you all enjoy it!
*And by "freaking delicious" what I mean is that my friend was upset she couldn't come over for dinner when she found out I was making this.
** I know some people cannot stand Rachel Ray, but when it comes down to it.... her food is effing good. So, if you can't stand her... don't watch the show and just get a cookbook. ;)
*** Dude, Mom... you'd be so proud of me... I bought my own cheese shredder (don't know how I didn't have one already, but, oh well) and shredded my own cheese. Look at me... "I'm a big girl now."
Not my car, nor the weather conditions. 

A little while later I was saved and back on the road. I met up with Jacki and Roomms at a McDonalds, where Roomms jumped into my car and we all headed back home. The roads were even worse now, and people were in the ditches everywhere... but we made it home safely.
Ingredients
2 tsp olive oil
2 tbs. finely chopped onion
1 can (15.5 oz) black beans, drained and rinsed
1 can (10 oz) whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tablespoons butter, divided
8 (8 in) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Directions
1. Heat oil in a large saucepan over medium heat.
2. Stir in onion, and cook until softened, about 2 minutes.
3. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.
4. Cook until heated through, about 3 minutes.
5. Melt 2 teaspoons of the butter in a large skillet over medium heat.
6. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.
7. Place another tortilla on top, cook until golden, then flip and cook on the other side.
8. Repeat with remaining tortillas and filling.
WELCOME TO THE NEW YEAR!
May it help guide you as we all seek to be "Better" in 2009.