…and it was a spam thinger about texas hold-em. Le sigh. You know, pretty soon I am going to be mailing out swag to my favorite, most assiduous commenters. Because I am not above dangling the old carrot when it’s called for ; )
The kids are at work with me today, and behaving themselves, too. Honorée is walking around on stilts and Nathaniel is “vacuuming” with a random vacuum attachment that’s attached to nothing except his dear little imagination engine. I took us all to lunch at Backroads Pizza, a really yummy locally owned pizza joint in our Second Street complex. The kids had a slice each, and I had the house salad (mesclun, sunflower seeds, garbanzo beans, tomatoes, chicken) and then bogarted many bites of their pizza. I mean, they were such large pieces. H and N needed help. And I needed bites of toasty crust with gobs of tomato sauce and melty drippy mozz.
What else is going on? What can I report? Oh, this recipe I made up the other night. Laura and I loved it (we’re still loving the leftovers).
Le Nozze de Penne
1 package whole grain & flax penne pasta (Trader Joe’s)
1 jar tomato vodka sauce
frozen broccoli and frozen spinach that I snagged from the freezer in a pinch (you can of course use FRESH veggies, or whatever veggies you have around)
1 bag frozen artichoke hearts (that would be Trader Joe’s again)
2 “spicy Italian chicken (or veggie) sausages,” sliced about 1/4 inch thick (T to the J)
1 onion, chopped
5 garlic cloves, chopped
Get the water going for the pasta. Sauté the onions and garlic in a little olive oil in a large skillet or pot. Add some chicken broth so that they can really caramelize and soften. Add the sliced sausage, and let it heat up so that it releases some flavor. Then add all of the frozen stuff, plus the sauce. Let it all thaw and then heat up together. While it’s simmering and the flavors are, I guess you would say, marrying, dump in the penne and cook it up. Once it’s a hair past al dente (al dente + super-Moosewoody pasta=ew) drain it, run cold water through it while it’s in the strainer, and then put it back in the pot. Pour in the sauce and toss until everything’s covered and gooey. Serve with parmesan cheese on the side so people can pile on as much or as little as they like. And pull out that pepper grinder.
Subscribe to the Mothering.com Blogs Feed