Fettucine with lemon

8 oz fettuccine (I use gluten-free)
3 tbsp olive oil
3 cloves garlic, minced
1 cup asparagus, trimmed, cut into 1″ pieces
1/2 cup artichokes, canned
1/2 cup peas
1 lemon, juiced
Himalayan sea salt
Parmesan cheese, optional

Cook pasta according to package instructions. Heat 1 tbsp olive oil in a large saute pan. Add garlic and cook for 2-3 minutes. Add asparagus, artichokes and peas. Cook for 5 minutes. Add pasta, 2 tbsp olive oil, and the juice of 1 lemon. Serve with a sprinkle of salt and, if you’d like, Parmesan cheese.

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Smitten Kitchen's Salted Chocolate Chunk Cookies

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Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl. Stir together to blend well. Store in a large airtight container. Use within 6-8 months. Pancakes 1 1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in. Makes 10 1/4 inch pancakes

If I have to cook...

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