My take on classic Alfredo sauce

It annoys me to no end when food blogs force you to scroll past nine paragraphs of drivel before allowing you to see the only thing you want to see: THE RECIPE. I vow to never do this to you.

alfredo

Linda’s Alfredo Sauce

  • 2 T unsalted butter (I use European style Plugra)
  • 1.5 T flour
  • 1 C whole milk
  • 2 cloves roasted or oil-pickled garlic, minced (use fresh for a stronger bite)
  • 1/2 t salt (Himalayan pink)
  • 1/4 t white or pink pepper
  • 1/4 – 1/3 C freshly grated Parmigiano-Reggiano
  • 1 egg yolk

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Na zdraví! Drinks in the Czech Republic

All photos by Linda A. Rapka

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Rounding out my three-week vacation in Europe, I spent two glorious (and all-too-brief) days in Prague. This remarkably preserved ancient city in the Czech Republic left me breathless with its unparalleled beauty, history, architecture, people, culture, and — perhaps most importantly — incredible food and drink. In this entry, I will focus on the latter.

Beer flows more readily than water in this part of the world, and is the cheapest thing on every menu — literally costing less than bottled water. A typical half-pint of Czech brew costs about 20-25 CZK, less than 1 U.S. dollar. The Bohemians are credited with inventing the world’s first clear, golden beer. Prior to the development of Pilsner in 1842, beer was dark, cloudy, and quite thick. Says BeerAdvocate:

The birth of Pilsner beer can be traced back to its namesake, the ancient city of Plzen (or Pilsen) which is situated in the western half of the Czech Republic in what was once Czechoslovakia and previously part of the of Bohemian Kingdom. Pilsner beer was first brewed back in the 1840s when the citizens, brewers and maltsters of Plzen formed a brewer’s guild and called it the People’s Brewery of Pilsen.

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