This afternoon, I tried to drink a slimfast. The three year old slowly came towards me, licking his lips: “Is that called chocolate milk, Jenn?” He whimpered and crept closer. I took a drink. He eyeballed me. The six year old corrected him: “No! It has protein. It makes Jenn strong.”
I just sat there and wondered if it would be ok to lock myself in my bedroom for the rest of the day.
Instead of running away for the rest of the afternoon, we took the kids to the park to play. We amassed a snail army, ate blackberries we found, and took turns down the fireman’s pole. and when we got home, I made Parmesan crusted pork chops, Greek potatoes, green beans, and a fairy pie (also known as a raspberry lemon refrigerator pie).
The kids wolfed it down. I wouldn’t have changed a thing.
Recipes are linked above. Changes I made were minimal. I added frozen raspberries to the pie to make it pink and that was about it.
Over the past 5 weeks, our household has experienced H1N1, sinus infections, bronchitis, and strep throat. Fevers, chills, cough syrup, too many antibiotics. Here we are, beginning February–and Henry woke up with a fever. My cough is returning. I am bone deep tired of being sick. With that said, it’s been a great winter. Wonderful holiday trips to Alderdale and Bellingham. Work at my high school has been going exceptionally well, considering the change in our grading system. Things are plugging along. I am feeling rather optimistic…so much so that I just got done painting my fingernails. And now I am actually doing a blog post. Henry is on hour four or five of homework and I am considering starting dinner.
I chose this recipe based solely on the pictures. Drool. I mostly followed it. I can’t wait to eat it!
It’s simple. I tweaked it a bit–I thought the addition of spinach at the end would lighten it up a bit and make it more healthy. Now I only wish I had bought some french bread to go with it!
- 1 pound of pasta
- 1 large can of crushed tomatoes
- 3 cloves of garlic, minced
- half of large onion, or one small onion, diced
- lots of torn basil
- fresh shredded mozzarella
- Parmesan cheese
- salt, pepper, sugar, vinegar, wine to taste
Saute the onion and garlic until soft. Salt them a bit. Add tomatoes. Simmer for awhile, then taste. If it’s too salty because your canned tomatoes were salty, then add a pinch of sugar and a splash of wine or balsamic vinegar. That’s my trick for homemade tomato sauce. They always taste a bit off at first, but with the right combination of salt, sugar (or honey), and vinegar or wine, it’ll be amazing. Simmer, simmer. Add some torn basil. Boil your pasta half as long as you normally would because it’s going to be baked in the oven.
When the pasta is done enough, drain it, and add sauce. Grab a casserole dish and layer the pasta, mozzarella cheese, and basil until you’re out of ingredients. Sprinkle the top with a generous amount of Parmesan.
Cover and bake in the oven on 350 for 20-30 minutes. Take the cover off, crank up the oven, and brown the cheese after your 20 or 30 minute mark.