It's funny how books can influence my activities. Not funny ha ha, but funny strange....but that's a whole other blog topic. Anyway, Anne gave me Julie and Julia for Christmas, so I'm determined to finish the book before I watch the movie. Besides, Lindsay says the book is much better than the movie, so I figure I'll enjoy the best first.
You won't believe how great this pie tastes and how easy it is to make. Plus, all the ingredients are already in your kitchen. There's a warning at the bottom of the recipe.
One of my responsibilities when I worked at the Bluffton News was to develop the black and white film that the editor shot every week. That was back in the days before digital cameras were the photographer's tools of choice. After winding the film into the canisters in total darkness, the process of developing each roll took about 30 minutes.
It was always a somewhat stressful half hour for me.
Take it from someone who is experiencing her 80th (oops, now everyone knows!) Christmas season: Christmas isn't what it used to be. You've probably thought the same thing. But, before you start nodding in agreement that Christmas has gone to the dogs, read on . . .
An Ordinary Day
By Tanya Pike
By the time I arrive home it is dark. Winter Solstice is upon us and I am grateful that natural light will soon be returning, tick by tick.
I pull into the driveway as dusk is falling. The flowers in the gardens that we worked so hard in all summer are gone. There are brown leaves covering the small patch of grass that has finally moved from green to rest in brownness.
1 T. olive oil
2 carrots, sliced
4 garlic cloves, minced
8 C. vegetable stock
1 T. chopped fresh basil
16 oz. chopped tomatoes
3 cans white beans, rinsed and drained
1 zucchini, sliced
1/2 C. small pasta shapes or broken spaghetti
salt, to taste
pepper, to taste
Parmesan cheese, grated
