Sunday, November 21, 2010

Visitors!

From A:

We had a great time this weekend with two very special visitors, Colleen and Isaac!



We had lots of fun playing with Isaac's moose, crab, dump truck, and crinkle books.  We also went shopping and ate some delicious local cuisine.

Isaac's "Auntie" is so glad that he and his mommy came to visit!

Thursday, November 11, 2010

Technology

J and A have entered the Android world.

More details to come.

Wednesday, November 10, 2010

The Proposal

From A:

Three years ago on this day...


... J asked me to marry him.

I'm so glad he did.

Sunday, November 7, 2010

What's for Dinner? Pasta Edition

From A:

I found last night's dinner recipe in the latest issue of Publix Family Style magazine.  Have I mentioned lately how much I love Publix?!  Anyway, this recipe is a keeper!

I was initially interested in making this recipe because I had almost all of the ingredients on-hand, with the exception of the peppers and fresh parsley for garnish.

Here are the ingredients the recipe calls for:

  • 8 ounces dried bowtie pasta (about 3 cups)
  • 1 12-ounce package cooked sweet Italian poultry sausage links (or cooked chicken and apple sausage links) (12 ounces is 4 links), cut into 1/2 to 3/4-inch pieces
  • 2 medium red and/or yellow sweet peppers, cut into 3/4-inch pieces (I used one green pepper instead)
  • 1/2 cup beef broth or chicken broth
  • 1/4 cup snipped fresh basil or Italian parsley (I used Italian parsley, but we decided it really wasn't needed, and actually didn't match the flavor of the dish very well - maybe basil would have been better?)
  • 1/4 cup finely shredded Parmigiano Reggiano or Parmesan cheese (I used a grated Parmesan and Romano blend that we hand on-hand)
Here is what you do:

1. Cook the pasta according to the directions.  Return pasta to saucepan after draining. (Note: I added the parmesan cheese to the pasta at this point so it would flavor the pasta - this is in lieu of sprinkling the completed dish with the parmesan).


2. In a large skillet cook sausage and peppers over medium-heat about 8 minutes or until sausage is brown, stirring occasionally.


3. Stir broth into sausage mixture.  (At this point, I chose to deglaze the pan with a little white wine since the sausage had left some delicious color on the bottom of the pan during the cooking process).  Bring to a boil.  Reduce heat and simmer, uncovered, for 5 minutes.  Remove from heat.


4. Add pasta and toss gently to coat.


The finished dish!