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I like that kind of tongue in cheek statement that is often said with a grimace..."learn something new everyday."
Probably because I do learn something new almost everyday.
I mean, just this week I learned that...
-it's impossible for me to type because into any post correctly. Thank goodness for spell check! I know how to spell it right, but for some reason my fingers can't get it to come out in the right order. It is always becasue. Every time.
-honey catches more flies than vinegar. Customer service is not my deal. But, I am making it my deal. Responding graciously to people's suggestions and needs as I am growing a business is sometimes annoying, but it makes people come back again and again.
-going to the chiropractor can give one a sick headache. I knew this, I just didn't know why. It's because (did it wrong again) all that massaging lets out toxins into your body. And if you are at all dehydrated, and even if you aren't, it can make you nauseous. Hummph.
-summer break is more anticipated by the teacher than the kids. At least, by this teacher. We finished school this week!!! And, there is no doubt in my mind that I am as excited, if not more excited, than my kids. That is the teacher in me speaking. I know the parent in me is going to be wishing my kids had something to occupy themselves with in just a few short weeks.
-there is a difference between being ready for a 25k and being ready as I'll ever be. I am as ready as I will ever be. I've visited the chiropractor, ran a 16 mile run, plus an 11 and 12, and I've kept my weekday mileage where it is supposed to be. I've eaten pasta all week, and I'm trying to sleep 8 hours most nights. In less than 48 hours this will be over.
-Roasted Red Pepper Pesto is amazing!
So, I am not a fan of red peppers (or green either), so I was a bit leery to try this recipe. It has variations of the basic ingredients of all pestos-nuts, oil, basil, cheese. It was easy to make. It is super healthy. I mixed it with linguine and served it without meat. Next time I will be adding some sausage. You could either skin the links and brown it. Or cut the links into 3/4" sections before browning. Or you could grill the whole sausages alongside the peppers, and then cut them into chunks and stir into the pasta with the pesto.
Roasted Red Pepper Pesto on Linguine
1-1/2 red peppers
1/2 cup firmly packed fresh basil leaves
1/3 cups chopped pecans, toasted
6 garlic cloves, peeled
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1 pound linguine
5 fresh mild or spicy Italian sausage links (opt)
-Place bell peppers, cut side down, on a broiler pan. Broil on high, 4-6" from heat, for 8-10 minutes, until the skin is charred. Place the pepper halves in a brown paper bag for 10 minutes.
-Toasted the chopped pecans in a 350 degree oven for 8-10 minutes-until fragrant and golden. Stir occasionally.
-Cook linguine according to package directions.
-When the peppers' 10 minutes in the bag are up, peel the peppers. You don't have to peel them perfectly. Cut into each 8-10 big chunks, and place in a blender or food processor.
-Add oil, garlic, salt and pepper, pecans and basil to the food processor. Pulse until relatively smooth. Add the Parmesan and pulse to mix in.
-Cook the sausage, by browning in skin, out of skin, or broiling whole.
-Mix the browned sausage and pesto with the cooked noodles.
Hmmm...I know what I am having for lunch. Good race food!
Happy Mother's Day to all the Mother's among my readers!