Kesetiaan menjadi salah satu sikap baik yang ada dalam diri manusia. Namun, tak semua orang bisa dengan mudah bersikap setia terhadap sesuatu hal. Tak terkecuali terhadap pasangan.
Padahal, dalam suatu hubungan, kesetiaan menjadi hal paling penting yang harus dijaga dengan baik agar tujuan yang ingin dicapai bersama dapat terwujud. Jika tidak dapat memiliki kesetiaan terhadap berbagai hal, Anda tidak akan pernah mendapatkan kebahagiaan dalam hidup. Selain itu, dilansir Bold Sky, inilah alasan penting mengapa Anda harus setia:
Ciptakan komitmen
Sikap setia yang membuat orang tak ragu memiliki komitmen dengan Anda. Termasuk saat Anda merasa bahwa pasangan telah begitu setia, komitmen untuk menjalin hubungan yang lebih serius pun tercipta dengan sendirnya.
Merasa lebih dihargai
Jika Anda bersikap setia pada pasagan, secara otomatis rasa sayang akan semakin muncul. Pada akhirnya, ini membuat mereka lebih menghargai Anda dan mendengarkan apapun yang tentunya baik bagi dirinya.
Terima kekurangan
Saat Anda bersikap setia, pasangan juga akan menilai Anda sebagai sosok yang berharga. tak peduli dengan kekurangan lainnya yang Anda miliki di dalam diri, mereka akan memaklumi hal-hal tersebut dan tetap emncintai Anda.
Jadi prioritas
Dengan menunjukkan kesetiaan pada pasangan, Anda telah mendapatkan tempat yang sitimewa di hati mereka. Bahkan, prioritas yang mereka miliki kini sepenuhnya tertuju pada Anda.
Dapat hadapi berbagai hal dalam hidup
Saat dua orang menjadi satu dalam suatu ikatan, seperti pernikahan, maka mereka siap untuk menghadapi berbagai hal dalam hidup bersama-sama. Kesetiaan menjadi hal yang dibutuhkan agar pasangan dapat melewati berbagai cobaan, sekalipun sangat berat.
http://u.msn.com/id-id/gayahidup/hubungan/ini-alasan-mengapa-anda-harus-setia/ar-BBs2Gzu?li=AAfukE3&ocid=SK2GDHP
Kamis, 21 April 2016
Al Forno's Penne with Tomato, Cream & Five Cheeses
Ingredients
2 cups heavy cream
1 cup chopped canned tomatoes in heavy puree
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound thinly sliced mozzarella cheese
3/4 teaspoons kosher salt, plus more for pasta water
6 fresh basil leaves, coarsely chopped
1 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter, sliced thinly
Related: A Trick for Transforming Unripe Avocados in Just Two Hours
Preparation steps
Heat oven to 500 degrees.
Bring a large pot of salted water to a boil.
In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
http://www.msn.com/en-us/foodanddrink/recipes/al-fornos-penne-with-tomato-cream-and-five-cheeses/ar-AAeArWQ
2 cups heavy cream
1 cup chopped canned tomatoes in heavy puree
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound thinly sliced mozzarella cheese
3/4 teaspoons kosher salt, plus more for pasta water
6 fresh basil leaves, coarsely chopped
1 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter, sliced thinly
Related: A Trick for Transforming Unripe Avocados in Just Two Hours
Preparation steps
Heat oven to 500 degrees.
Bring a large pot of salted water to a boil.
In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
http://www.msn.com/en-us/foodanddrink/recipes/al-fornos-penne-with-tomato-cream-and-five-cheeses/ar-AAeArWQ
Pasta con Sarde
Ingredients
1 Small onion
1/2 cup Olive oil
1 Fennel bulb, thinly sliced, reserve fronds
Salt and Pepper
3 Garlic cloves, minced
1/2 cup White wine
6 Flat anchovies
2 Cans of sardines
4 tablespoons Dried currants or raisins
4 tablespoons Pine nuts
1 teaspoon Fennel seeds, crushed
dashes Red Pepper flakes
1 pound Bucatini pasta
Preparation steps
Saute onion and fennel in a pan large enough to hold pasta. Cook for about 5 minutes, add garlic, salt and pepper. Continue to cook until soft. Add wine and continue cooking. Add anchovies and sardines, breaking them up with wooden spoon. Add currants, pine nuts, fennel seeds and pepper flakes. Continue on very low flame.
Boil pasta til al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. You can also add more olive oil and serve with reserved chopped fronds.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-con-sarde/ar-AAeAN40
1 Small onion
1/2 cup Olive oil
1 Fennel bulb, thinly sliced, reserve fronds
Salt and Pepper
3 Garlic cloves, minced
1/2 cup White wine
6 Flat anchovies
2 Cans of sardines
4 tablespoons Dried currants or raisins
4 tablespoons Pine nuts
1 teaspoon Fennel seeds, crushed
dashes Red Pepper flakes
1 pound Bucatini pasta
Preparation steps
Saute onion and fennel in a pan large enough to hold pasta. Cook for about 5 minutes, add garlic, salt and pepper. Continue to cook until soft. Add wine and continue cooking. Add anchovies and sardines, breaking them up with wooden spoon. Add currants, pine nuts, fennel seeds and pepper flakes. Continue on very low flame.
Boil pasta til al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. You can also add more olive oil and serve with reserved chopped fronds.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-con-sarde/ar-AAeAN40
Baking Sheet Macaroni and Cheese
Ingredients
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces sharp cheddar cheese, coarsely grated
1 pound pasta spirals (or other small shape)
1/8 teaspoon cayenne
Salt
2/3 cups whole milk
Preparation steps
Heat oven to 475 degrees. Use one tablespoon butter to thickly grease a 11-by-17-inch rimmed baking sheet. Combine the grated cheeses and set aside 2 heaping cups for topping.
Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Drain.
In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste. Spread the mixture in the baking sheet and evenly pour the milk over the surface. Sprinkle the reserved cheese on top, dot with the remaining butter and bake, uncovered, until golden and crisp, about 15 minutes
http://www.msn.com/en-us/foodanddrink/recipes/baking-sheet-macaroni-and-cheese/ar-AAeAS7I
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces sharp cheddar cheese, coarsely grated
1 pound pasta spirals (or other small shape)
1/8 teaspoon cayenne
Salt
2/3 cups whole milk
Preparation steps
Heat oven to 475 degrees. Use one tablespoon butter to thickly grease a 11-by-17-inch rimmed baking sheet. Combine the grated cheeses and set aside 2 heaping cups for topping.
Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Drain.
In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste. Spread the mixture in the baking sheet and evenly pour the milk over the surface. Sprinkle the reserved cheese on top, dot with the remaining butter and bake, uncovered, until golden and crisp, about 15 minutes
http://www.msn.com/en-us/foodanddrink/recipes/baking-sheet-macaroni-and-cheese/ar-AAeAS7I
Down and Dirty Pasta e Ceci
Ingredients
2 cloves garlic
4 fillets anchovies
4 ripe plum tomatoes
3 healthy sprigs rosemary
salt and pepper
1 can chick peas
4 cups chicken broth (better) or water
1/2 packet small pasta, like farfalle
3 tablespoons olive oil
grated parmesan
Preparation steps
Dice garlic. Cut up anchovies, roughly chop tomatoes.
Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
Add chopped tomatoes. Sautee 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed.
Increase heat and add can of chick peas, with water in the can, and a few cups of boiling water or heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook till one minute less than the package recommends. Add water or broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook.
When the pasta is done -- to my taste less done than usual -- spoon into bowls. Add grated parmesan, ground pepper and a few drops of good olive oil. Perfect.
http://www.msn.com/en-us/foodanddrink/recipes/down-and-dirty-pasta-e-ceci/ar-AAeAv7Y
2 cloves garlic
4 fillets anchovies
4 ripe plum tomatoes
3 healthy sprigs rosemary
salt and pepper
1 can chick peas
4 cups chicken broth (better) or water
1/2 packet small pasta, like farfalle
3 tablespoons olive oil
grated parmesan
Preparation steps
Dice garlic. Cut up anchovies, roughly chop tomatoes.
Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
Add chopped tomatoes. Sautee 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed.
Increase heat and add can of chick peas, with water in the can, and a few cups of boiling water or heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook till one minute less than the package recommends. Add water or broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook.
When the pasta is done -- to my taste less done than usual -- spoon into bowls. Add grated parmesan, ground pepper and a few drops of good olive oil. Perfect.
http://www.msn.com/en-us/foodanddrink/recipes/down-and-dirty-pasta-e-ceci/ar-AAeAv7Y
Pasta with Asparagus and Zucchini
Ingredients
1 tbsp olive oil
1 onion, finely chopped
sea salt
4 small zucchini, 2 diced and 2 grated
3 garlic cloves, grated or finely chopped
1 bunch thin asparagus spears, trimmed and stalks cut into 3 pieces each
1/4 cup dry white wine
1–2 tsp capers, rinsed and chopped
zest of 1 lemon
12oz (350g) dry penne pasta or other tube-shaped pasta
handful of flat-leaf parsley, finely chopped
Parmesan cheese, grated, to serve
Preparation steps
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft and translucent. Add all the zucchini and cook, stirring occasionally, for 10 minutes or until it has cooked down and softened. Don’t allow it to brown.
Stir in the garlic and asparagus. Add the wine, raise the heat, and allow to boil for 2–3 minutes, then return to a simmer. Cook for 2–3 minutes, or until the asparagus softens, then remove from the heat and stir in the capers and lemon zest. For a creamier sauce, add a splash of cream once the wine cooks down, during the final minutes of cooking.
Meanwhile, cook the pasta in a large pot of boiling, salted water for 10 minutes or until it is tender but still has a bit of bite to it. Drain, reserving a tiny amount of the cooking water. Return the pasta to the pot with the reserved cooking water and toss together. Add the zucchini mixture and parsley, then toss again. Sprinkle with Parmesan and serve.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-with-asparagus-and-zucchini/ar-AAeBJ64
1 tbsp olive oil
1 onion, finely chopped
sea salt
4 small zucchini, 2 diced and 2 grated
3 garlic cloves, grated or finely chopped
1 bunch thin asparagus spears, trimmed and stalks cut into 3 pieces each
1/4 cup dry white wine
1–2 tsp capers, rinsed and chopped
zest of 1 lemon
12oz (350g) dry penne pasta or other tube-shaped pasta
handful of flat-leaf parsley, finely chopped
Parmesan cheese, grated, to serve
Preparation steps
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft and translucent. Add all the zucchini and cook, stirring occasionally, for 10 minutes or until it has cooked down and softened. Don’t allow it to brown.
Stir in the garlic and asparagus. Add the wine, raise the heat, and allow to boil for 2–3 minutes, then return to a simmer. Cook for 2–3 minutes, or until the asparagus softens, then remove from the heat and stir in the capers and lemon zest. For a creamier sauce, add a splash of cream once the wine cooks down, during the final minutes of cooking.
Meanwhile, cook the pasta in a large pot of boiling, salted water for 10 minutes or until it is tender but still has a bit of bite to it. Drain, reserving a tiny amount of the cooking water. Return the pasta to the pot with the reserved cooking water and toss together. Add the zucchini mixture and parsley, then toss again. Sprinkle with Parmesan and serve.
http://www.msn.com/en-us/foodanddrink/recipes/pasta-with-asparagus-and-zucchini/ar-AAeBJ64
Zucchini, Corn, and Basil Fusilli with Bacon
Ingredients
6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano
Preparation steps
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
Top with crumbled bacon and a generous amount of freshly ground pepper.
6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano
Preparation steps
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
Top with crumbled bacon and a generous amount of freshly ground pepper.
http://www.msn.com/en-us/foodanddrink/recipes/zucchini-corn-and-basil-fusilli-with-bacon/ar-AAeyWFK
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