monday . . .

Busy, busy, a weekend full of family & holiday :) I am now just trying to play catch-up a bit & give this blog a little attention :) I worked away last night on some DT work for Imaginisce - these Polar Expressions papers are just so adorable, aren't they??? I'll admit, I used this pic before but it was with a few others & it was not given the proper attention it deserved because it is one of my absolute favs of Ryan - so here goes :) I am a big fan of circles these days & love the overlapping of these:

Here is a close up of the "o" I created using the AWESOME I-top tool, a clear snowflake, and a button tied with string - love playing with the little details on a layout :)

Also - I came up with a sketch of this for those of you looking for a little extra inspiration these days - enjoy :)

I haven't forgotten about my promised recipe so here goes -

Sauce Rosee (from Allrecipes.com & tweaked by me)

6 tablespoons olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon dried red pepper flakes

2 tablespoons minced onion

2 tablespoons minced green bell pepper

1 tablespoon minced garlic

7 ounces tomato sauce

1/2 teaspoon chicken soup base

1/2 pound cheese tortellini

6 fluid ounces heavy cream

(FYI - I typically triple this for a meal for 4 - 6 people - don't worry any leftovers will go - sometimes I add more garlic - but I LOVE garlic - also when tripling I don't always increase the chicken soup base accordingly - sometimes it ends up being to strong if you triple that part of the recipe - I would add some & taste - then add some more if needed)

In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.

Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and stir.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Reduce heat, add cream; bring close to a boil, stirring constantly. Lower and let simmer for about 10 minutes - take off the stove and let it thicken a bit. Add pasta and serve.

I make this all the time & it is always well-received. You can totally make it a day ahead & just warm up - although I wouldn't make the tortellini until right before you are serving the meal. I usually serve it with green beans sauteed in olive oil (add in some shallots/onions, garlic, crushed red pepper, italian seasoning, salt & pepper) and a tomato-mozzarella salad. Yum!!!! Let me know if you try it :)

ttyl - julie