Hullo folksies and bloggers and whatsiwhositers!!! How’s your weekend going so far? Mine was pretty fantastic!!! I have Thursdays and Fridays off … so the beginning of my workweek is Saturday at 11pm. Really not too shabby but there’s always something wrong with starting your week on a Saturday. *sighs*
Such is life when you live in a world that’s 24/7/365!!! I know you all are happy for your produce, pampers, scott towels and such … which is why I LOVE to come to work on the weekends!!!
I’m so freakin’ pleased that I’ve installed Windows 7, I can’t even begin to tell you how much better it is than Vista!!! I love love love it!!! *end gush*
My kidlets were pretty playful this weekend. I got a couple of shots of them … but they were rather supine at the time. Hehe!!
I have no more news … so here’s a bit of a funny for ya … and then on with the show!
What is Generation Y? I’ve wondered this myself… Now I know.
– The Silent generation , people born before 1946.
– The Baby Boomers , people born between 1946 and 1959.
– Generation X , people born between 1960 and 1979.
– Generation Y , people born between 1980 and 2009
Why do we call the last one generation Y? I did not know, but a cartoonist explains it eloquently below…Learned something new today!
ஜ~§Quote Of The Day§~ஜ
Come to the edge, he said. They said: We are afraid. Come to the edge, he said. They came. He pushed them, And they flew…
ஜ~§The Question Of The Day§~ஜ
If you could go back in time to another decade, which decade would you choose and why? Would you want to return or stay there? What if you could bring one other person with you?
ஜ~§The Word Of The Day§~ஜ
noun: One who does useless work.
From Latin nihil (nothing).
“You may find yourself worrying that you’re turning into a nihilarian.”
ஜ~§Poem Of The Day§~ஜ
Ode on Solitude
Happy the man, whose wish and care
A few paternal acres bound,
Content to breathe his native air,
In his own ground.
Whose heards with milk, whose fields with bread,
Whose flocks supply him with attire,
Whose trees in summer yield him shade,
In winter fire.
Blest! who can unconcern’dly find
Hours, days, and years slide soft away,
In health of body, peace of mind,
Quiet by day,
Sound sleep by night; study and ease
Together mix’d; sweet recreation,
And innocence, which most does please,
Thus let me live, unseen, unknown;
Thus unlamented let me dye;
Steal from the world, and not a stone
Tell where I lye.
ஜ~§Recipe Of The Day§~ஜ
Stuffed Shells w/ Arrabbiata Sauce
12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-ounce) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese
Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don’t stick together and allow to cool.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.