Random Musings

I probably should have worked this morning, but I suddenly felt the need to slow down and enjoy the day.  I am usually too frugal to buy fresh flowers, but today I indulged myself.  Aren't they pretty? :)

Thanks to my friend Crystal, I can barely walk today.  I started the 30 day shred yesterday.  Come on, join us!  You'll be glad you did! :)

ThankyouThankyouThankyou to all of you who ordered prints yesterday to benefit the unfortunate events in Japan.  I have ordered the prints and am happy to report that I made a nice donation with the proceeds here this morning.  :)

A couple of you have sent me an email or etsy note asking about this piece:

I put it on sale and will donate the proceeds to the disaster fund again.  If you're interested it's here. :)

Last but not least on my random notes for today, I wanted to share with you a great home-made spaghetti sauce recipe.  I used to be a spaghetti sauce from a jar kind of person until recently.  My husband kind of begged me to make it from scratch and I finally did it.  I will never go back.  It's totally worth the time and effort to walk into your kitchen to the smell of sauce that's been simmering all day...

Ingredients:

4 (14.5 ounce) cans whole peeled tomatoes

2 (15 ounce) cans tomato sauce

4 (6 ounce) cans tomato paste

3 cups water

4 cups fresh sliced mushrooms

2 onions, chopped

4 cloves garlic, minced

4 teaspoons white sugar

1/4 cup chopped fresh basil

salt to taste

ground black pepper to taste

2 pinches baking soda

1/4 cup grated Parmesan cheese

Directions

1.Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.

2.Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.

3.After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.

4.Cool, cover, and refrigerate overnight. The next day, reheat and serve.

(from allrecipes.com)

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Have a good Tuesday!  :)

xo,

Chrissie