Thursday, April 29, 2010
Grandparents
I have been so blessed during my life to grow up knowing and loving my grandparents. Both my mother's parents and my father's parents were alive and vivacious throughout my life. I lost my dad's dad when I was 24 and my mom's mom when I was 25. I was fortunate this weekend to spend time with my living grandparents. They live such different lives and I was so blessed with the "best of both worlds". My grandmama Brantley lives in s small town (seriously the smallest town I have ever visited) called Kite, GA. We spend most of our time hanging out on the farm, fishing, playing with my uncle's horses, and playing card games with my grandma. Growing up we called them our "Truck Grandparents" because we always rode around in the old pickup trucks. My granddaddy Williams lives in Savannah. We always referred to them as "Golf cart Grandparents" because they lived in a beautiful development, the Landings, on the golf course and we would ride around the Landings in the golf cart. My granddad sold his house when my grandmother had a stroke and was living in a full care nursing home. My grandfather moved into the independent living section of the facility my grandmother was in. I can tell he misses the Landings and he kept saying he wished he still had his old house. Here are some pictures from the weekend...oh, did I mention my granddad is 95 and still drives, is incredibly smart (he reads books I can't even pronounce), walks around independently, and is just amazing!! I hope I inherited his genes!
A fresh start...
Today I start my morning with three of my favorite things: a cup of coffee, Good Morning America, and my boyfriend who I don't get to see very often since we live in different states. I am off from school this week for my "summer" break which is interesting considering that it is in April. I have never blogged before but thought that I might try it out. I like to write however don't have the time to do so very often since I am crazy busy with school. It seems like the only time I sit down at my computer is to type care plans and listen to voice over powerpoints (I know, sounds really boring, huh?).
I am not sure what to expect from starting this blog. I have a feeling you can expect a hodgepodge of things...recipes, pictures, stories, random thoughts for the day, and who knows what else.
With that said, I made one of my favorite dinners last night and figured I would share the recipe. CJ loved it and already told me how excited he was for leftovers. I served it with a 5 Grain Italian break from Publix bakery. I have served it as a sandwich before as well as over a bed of pasta (angel hair is my pasta of choice for this dish).
Ingredients for Giada De Laurentiis' Sausage, Peppers, and Onions
* 1/4 cup extra-virgin olive oil
* 1 pound sweet Italian turkey sausage
* 2 red bell peppers, sliced
* 2 yellow onions, sliced
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon dried oregano
* 1/2 cup chopped fresh basil leaves
* 4 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1 cup Marsala wine
* 1 (15-ounce) can diced tomatoes
* 1/4 teaspoon red pepper flakes, optional
* 4 to 6 fresh Italian sandwich rolls, optional
Directions
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
So yummy!!
Time to make breakfast and then get busy on school work for the day!
I am not sure what to expect from starting this blog. I have a feeling you can expect a hodgepodge of things...recipes, pictures, stories, random thoughts for the day, and who knows what else.
With that said, I made one of my favorite dinners last night and figured I would share the recipe. CJ loved it and already told me how excited he was for leftovers. I served it with a 5 Grain Italian break from Publix bakery. I have served it as a sandwich before as well as over a bed of pasta (angel hair is my pasta of choice for this dish).
Ingredients for Giada De Laurentiis' Sausage, Peppers, and Onions
* 1/4 cup extra-virgin olive oil
* 1 pound sweet Italian turkey sausage
* 2 red bell peppers, sliced
* 2 yellow onions, sliced
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon dried oregano
* 1/2 cup chopped fresh basil leaves
* 4 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1 cup Marsala wine
* 1 (15-ounce) can diced tomatoes
* 1/4 teaspoon red pepper flakes, optional
* 4 to 6 fresh Italian sandwich rolls, optional
Directions
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
So yummy!!
Time to make breakfast and then get busy on school work for the day!
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