Tonight we are having a themed movie night/sleepover. You heard me right, a sleepover. As adults. Hehe! Our goal is to stay up until midnight (okay so we’re not quite the party animals of the year, haha!) watching movies from different countries and eat food corresponding to those countries! I’ll update more on this tomorrow (or possibly Sunday if tomorrow is too packed).
Speaking of sleepovers/parties – you ladies have all been so interested in the princess party… so you are definitely officially all invited to the next one! It’ll probably be in June or July. I try to do them every six months. Basically the whole idea is just getting together and being girly. We dress up like pretty princesses, go out to eat somewhere, go to a park and play (and take pictures), then come back to my house and crash for the evening watching PRINCESS movies! 😀 I make breakfast in the morning and the girls all head out before noon. Seriously, you are invited. Mark your calendars. 😉
Random cuteness for the day:
Earlier this week, I had put a giant pink bow in Little Girl’s hair and watching her run around wearing it just cracked me up. And I thought to myself, “Rach, why don’t you ever wear giant pink bows?” I had no good answer for that question. So on Tuesday Little Girl and I wore matching giant pink bows!
Friday means new tasty food recipes! We’re actually making this Rigatoni recipe again for dinner tonight ’cause it’s just THAT good!
Rigatoni with Sweet Italian Turkey Sausage and Cannellini Beans
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1 large onion, coarsely chopped
1 lb sweet Italian turkey sausage, casings removed
1 cup dry red wine
3 (14oz) cans fire roasted diced tomatoes
1/2 tsp ground red pepper
1 lb whole wheat rigatoni
1 (15oz) can cannellini beans, rinsed and drained
1. Heat oil over medium heat, then add the garlic and cook for about a minute. Add the onion and the sausage. Cook onion and sausage, breaking up the sausage with a wooden spoon until it loses its pink color.
2. Add the wine, increase the heat to high, and cook until reduced by half (about 10 minutes). Stir in the tomatoes and their liquid, ground red pepper. Reduce the heat to medium and cook for about 30 minutes.
3. Meanwhile, cook the rigatoni. Reserve 1 cup of pasta water, then drain. Add the rigatoni to the sauce and gently add the beans.
4. Reduce heat to low and cook for 3-5 minutes, until heated through. If it’s a little dry, add some of the pasta water until appropriately moist. Serve with extra Parmesan and fresh basil if desired.
Lesser fabulous, but still tasty, we tried our hand at Italian cucina povera (humble cooking).
Sorry no Q&A today. I will continue that soon! I have lots to say to answer your questions and I don’t want to just give you quick answers instead of good answers. So you’ll have to wait just a little longer. 🙂