”Do not compare yourself with others, for you are a unique and wonderful creation. Make your own beautiful footprints in the snow.” –Barbara Kimball

 

 

 

Hi!

 

 

At some point during this last week of August (which by the way has zipped on by)  I was reminded of how rich and full life is.

 

 

 

 

 

 

   a moment of painting…

 

 

 

 

 

 

 

 

gathering with friends for a morning chat…eat…and tour of their lovely garden

 

 

Preparing a meal with Joe…

or…

 

 

 welcoming a stray cat that I have named MacKenzie.

 

 

 

 

Who by the way is doing well.

 

 

There’s a beauty to life that grabs my attention.

 

One which opens me up to see another perspective… clarity…and reminding me of how things continue to change…grow…and unfold….offering a richness in life.

 

Hello September!

❌⭕️❌

 

👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳👩‍🍳👨‍🍳

 

 

PASTA POMODORO

 

One afternoon Joe caught Nick Stellino on the cooking channel Nick and suggested we prepare this fabulous pasta. Sure Joe! 

Joe watched the video and modified the recipe to his own liking.

 

 

INGREDIENTS

2 tablespoons extra virgin olive oil

 One medium onion, diced

5 cloves garlic, minced

1 28 ounce can whole tomatoes

 

 

 

4 large sprigs fresh basil

1 cup grated parmesan cheese divided

1/2 tablespoons sugar (as needed)

2 tablespoons butter

1 pound quality imported spaghetti

 

 

INSTRUCTIONS

Heat olive over medium heat in a large skillet. Add onion and garlic and sauté over medium heat for about 10 minutes, until soft. Add tomatoes and reduce heat to low. Simmer for 10 minutes. Turn off heat and add basil. Allow basil to steep in tomato sauce for about 15 minutes.

 

 

Transfer sauce to a blender. Add a half cup of  parmesan cheese and 1 tablespoon of sugar and purée until smooth. Taste and add more sugar if needed.

 

 

Meanwhile, bring a pot of water to boil. Add salt and spaghetti and cook until about two minutes before tender. Remove one cup of pasta cooking water before draining.

 

 

 

 

 

 

 Return pomodoro sauce to skillet along with pasta. Toss pasta over sauce over medium heat adding the butter and another 1/4 cup of parmesan cheese. Stir in some of the pasta cooking water as needed to achieve a smooth consistency. Continue tossing until pasta is completely coated in sauce, about two minutes more.   Season generously with salt and pepper to taste.

 

 

Serve immediately with remaining parmesan cheese as a garnish.

 

Here is a peek of Darjeeling and MacKenzie