Some interesting but un-researched cures.
ஜ~§Quote of the Day§~ஜ
Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.
ஜ~§The Question Of The Day§~ஜ
Do you ever go out to dinner (at a sit-down restaurant) by yourself?
Actually, I do this all the time, I may actually go and do this today. I just don’t know what I’m hungry for yet.
ஜ~§The Word Of The Day§~ஜ
verb intr.: To lead to or contribute to a particular result.
From Latin conducere (to lead, bring together), from com- (together) + ducere (to lead). Ultimately from the Indo-European root deuk- (to lead) that led to other words such as duke, conduct, educate, duct, wanton, and tug.
“We find ourselves under the government of a system of political institutions, conducing more essentially to the ends of civil and religious liberty, than any of which the history of former times tells us.”
ஜ~§What I’m Reading§~ஜ
Finishing up Sacred Sins
ஜ~§What I’m Watching§~ஜ
Tonight is: 90210 and Fringe.
ஜ~§Poem Of The Day§~ஜ
These solitary hills have always been dear to me.
Seated here, this sweet hedge, which blocks the distant horizon opening inner silences and interminable distances.
I plunge in thought to where my heart, frightened, pulls back.
Like the wind which I hear tossing the trembling plants which surround me, a voice from the inner depths of spirit shakes the certitudes of thought.
Eternity breaks through time, past and present intermingle in her image.
In the inner shadows I lose myself,
drowning in the sea-depths of timeless love.
ஜ~§Recipe of the Day§~ஜ
Sausage, Spinach, Ricotta Stuffed Pasta Shells
1 12-ounce package jumbo pasta shells
1 Tbsp olive oil
1 cup finely chopped yellow onion
1 pound sweet Italian sausage, casings removed
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
1 cup grated Parmesan cheese
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)
2 9×13 shallow baking dishes
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.