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When someone has cancer, the whole family and everyone who loves them does, too. - Terri Clark


Ninja’s brother and family are in town this week. We saw them a month or so ago when we went up to Edmonton for a visit. It is great to see them twice in a summer! The girls are LOVING playing with their cousins!

SBean is mesmerized by Aaron’s face! They are so cute together! Aaron is a sweet little boy who only days before his 6th birthday found out he had Stage 4 High Risk, Neuroblastoma. He turns 9 in a week. He recently found out his cancer is back. His disease has relapsed and the path he will take this time is unclear as it will depend on how his cancer responds to the treatments. He will have a tough battle but he is a tough kid. 


Our family has been rocked hard by the C word. I hope Aaron, my brother-in-law, sister-in-law and Cassandra are the success story that people will talk about for years to come. I hope he wins this battle…

HBear adores her big cousin Cassandra. She is sooo tall you would never think it but she is only 11! They get along great. Today she came over for a teaparty. HBear was so excited she was waiting at the door all dolled up in her pink princess dress LOL.

We baked banana cupcakes and had ice tea.








As it is still so summery out I opted for a fresh summer pasta for dinner tonight.

Bacon and Grilled Corn Fettuccine
Adapted from Half Baked Harvest

1 box fettuccine pasta
3 ears corn
1 tablespoon olive oil
4 tablespoons butter, softened
1/2 lime, juiced
1 tablespoon cilantro
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon salt
1 red pepper, seeded and sliced into strips
1/2 onion, sliced
1 jalapeño, seeded and finely chopped
10 mushrooms, peeled and chopped
1 cup milk
1/2 cup heavy cream
1/3 cup Parmesan cheese, grated
1/2 cup TexMex cheese blend
2 tablespoon cilantro
1/2 cup fresh basil, chopped
6 sliced bacon, cooked and crumbled
1/2 cup feta cheese, crumbled

Preheat oven to 350

Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. 



Put into oven for 30 minutes. Combine softened butter with the lime juice, cilantro, paprika, chili powder, pepper and salt.

Once corn is finished, brush with just enough of the butter to coat all around the corn, Reserve the remaining butter. 



Allow the corn to cool and then, slice corn off the cob. Set aside. At this point if you roasted more than 3 cobs because they were on sale 6 for $2.00… slice all the nibblets off and put into a bag and freeze. This is perfect for soups throughout the fall and winter J I use a bundt pan. All the kernels fall right into the pan and you have zero mess!


Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Heat a large skillet over medium to medium-high heat and add the remaining cilantro chili butter. Add the onion, red pepper, mushrooms and jalapeño. Cook until the vegetables are tender, 5 to 6 minutes.


Pour the milk and cream into the vegetables, and simmer over low heat for 4 to 5 minutes, stirring frequently, to thicken. Remove from the heat and add the Parmesan and cheese blend, if needed return to low heat to melt the cheese completely. Stir until smooth and melted and then add cilantro.

Drain the pasta (reserve a cup of the pasta water). Add the grilled corn and the bacon and toss the pasta with the sauce. If your sauce is too thick add a tablespoon or so of the reserve pasta water. Serve with a sprinkle of basil and lots of crumbled feta cheese.






It was a bit watery because I added too much pasta water by accident. SBean was pulling on my leg as I was pivoting in the kitchen and SPLOOSH. However, it still tasted great! I love corn, I love bacon, I love pasta, really how can you go wrong?

****I wrote this a few days ago and forgot to post it... so this is NOT what we did today and my brother-in-law and his family have already headed home to Alberta***

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