Thursday, March 24, 2011
Friday musings
Monday, March 21, 2011
Friday, March 18, 2011
Thoughts on a Friday to carry me through the weekend
Thursday, March 17, 2011
“Hope is the thing with feathers, that perches in the soul, and sings the tune without words, and never stops at all.” – Emily Dickinson
Image from here
Monday, March 14, 2011
Homemade Spaghetti Sauce
Oh, spaghetti; dinner of my childhood. I've made this quite a few times for myself this year, but not at all the year before. I guess I always thought it was more complicated to make, but how farther from the truth it was, I came to discover! It's just one of those foods that will taste good no matter how many times you make it; it's wonderfully basic, and freezable (if you have leftovers).
Tripled Quantity ( )
2 tbsp. olive or vegetable oil (6 tbsp.)
¾ cup chopped onion (2-1/4 cups)
½ cup chopped celery (1-1/2 cups)
1 clove garlic, minced (3 cloves)
1 can (28 ozs.) stewed tomatoes (3 cans)
1 can (6 ozs.) tomato paste (3 cans)
1 bay leaf (3)
½ tsp. basil (1-1/2 tsps.)
½ tsp. oregano (1-1/2 tsps.)
¼ tsp. marjoram (3/4 tsp.)
¼ tsp. thyme (3/4 tsp.)
¼ tsp. rosemary, crushed (3/4 tsp.)
½ tsp. salt (1-1/2 tsps.)
¼ tsp. pepper (3/4 tsp.)
1-1/2 tsps. sugar (4-1/2 tsps.)
*½ pound lean ground beef *
Sauté onions and garlic in oil until soft, but not browned.
Add remaining ingredients (except ground beef).
Mix well and break up large pieces of tomato.
Bring to a boil.
Reduce heat and simmer uncovered for 2-1/2 to 3 hours, until sauce has thickened and vegetables are tender.
* Brown ground beef in pan and add to tomato sauce.