Bummer but well this too shall pass.
I have been getting back in the grove of things, volunteering, reading, catching up on laundry while I get the house back in order and catch up on daily chores. I have been cooking up a storm while my daughter was in New Mexico to hit the slopes with her friend Jeanette who left a couple of days ago. I have been sinking my teeth into getting the books for the local Auxiliary in order having taking over for another who moved onto another job. All caught up and learned a new software tool to boot (Quickbooks which I do not like).
Back to cooking. I am going to move forward with the vegetarian cookbook. Decided I will post more photos and am toying with the possibility of new machine. Taxes are donw and yes it was brutal, but tried some Australian shortbread and muffin recipes from Bill Granger's cookbook - fresh foods and lovely recipes. I highly recommend the cookbook "Sydney Food".
Have been toying with Penne dishes and came up with a Penne with vegetables dish.
Great for a crowd:
Penne with vegetables
1 lb Whole Wheat Penne
1 red pepper, sliced
1 zucchini, shredded
1 red onion, sliced
1 clove garlic, minced
1 bunch asparagus, trimmed
4 roma tomatoes, diced
1 T olive oil
1/4 cup wine
Parmesan
Mozzarella
Cook Penne according to package directions. In another pan, add olive oil, garlic and onions, cook till onions are starting to turn translucent. Add remainder of vegetables and cook for 10 mins more. Add wine, and simmer a minute more.
Drain pasta, add to large serving bowl. Using a ladle spoon 1 ladle of sauce over all, toss. Then add rest of sauce, toss, top with mozzarella cheese and parmesan and serve.
Makes 8 servings.
