Linguine Avgolemono

I'm folding under the intense pressure from this past weekend and finally posting to the Gastrofabulous blog. I am honored to be a guest contributor on such an illustrious endeavor.

It is my regular custom to make one decent meal each week and to make enough to last for 3 or 4 meals throughout the week. This takes some skill, because I am forced to make a meal that not only tastes good enough for me to want to eat all week, but that reheats well. On the plus side, because I am only cooking once a week, I don't really mind spending a significant amount of time making it (actually, truthfully I don't ever mind spending a lot of time in the kitchen).

I wish I could say that my first post would describe a great dinner, but alas the Linguine Avgolemono just wasn't that great. It was cheap, which is what I was going for and I think that with a few additions, this dish would have been much better - more lemon juice, perhaps some grape tomatoes, more parmesan, and some chili powder or crushed red pepper would have given it some more zing. As per the exact recipe, it was kind of bland. If anyone does give it a chance, add some of the suggested items and for the record I used 1% milk rather than whipping cream (which can be pricey and I wouldn't have been able to use it for anything else).

I promised a post with some other recipes that I have made that have been relatively cheap meals, but I'll put that in a future post. I gotta spread things out a little...