All posts by wifeofwoody

Veggie Spaghetti

  • 8 oz. thin spaghetti
  • 2 tbsps. olive oil
  • 1 onion, sliced into thin wedges
  • 1 clove minced garlic or 1 tsp. garlic powder
  • 3 bell peppers, cut into thin strips
  • 8 oz. mushrooms, sliced
  • 1 can (14.5-16 oz.) diced tomatoes, undrained
  • 2 tbsps. chopped, fresh basil or 1 ½ tsp. dried basil
  • ¼ tsp. pepper
  • ¼ cup grated parm. cheese
  • 1 can tomato sauce

  Boil spaghetti noodles until soft.  Meanwhile, fry onion and garlic w/ oil in lg. skillet (med. high heat).  After about a min., add pepper strips and mushrooms.  Cook for a couple of minutes, and add the next 3 ingredients.    Bring to a boil, and then reduce to low heat.  Simmer for 5 min. or so, until veg. are tender.  Add spaghetti, parm., and tomato sauce, cooking till heated through.

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Raindrops from Fingertips

Let it drip from your fingertips;

Let the words reveal your thoughts.

Never let the silence win

When printed voice has fought.

Your heart will drive the story,

But your head will push it through.

Veins pump with pure emotion;

It’s what you’re born to do.

It all starts when the clouds roll in—

Jumbled thoughts, shading paper and pen.

Thunder crashes/sentences forming…

Flashing ideas, and your moment begins.

Drizzled wording, windy whispers;

Phrases soften to the paper.

Now, your fingertips are raining;

Sometimes, hours before they taper.

Final raindrops/edits written;

Storms are passing as pen is set down.

Outside the sun may be shining,

But you’re best making paper drown.

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Chocolate Chunk Cookies

  • 2 eggs
  • 2 sticks unsalted butter, melted
  • 2 1/3 cups all-purpose flour (plus a tbsp. or so more if needed)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup + 2 tbsps. brown sugar
  • ½ cup sugar
  • 1 tbsp. vanilla extract
  • 1 bag chocolate chunks

Beat together all but the last ingredient.  Stir in choc. chunks.  Preheat oven to 375º.  Grease cookie sheets, and place ¼ cup balls of cookie dough (spaced adequately apart for spreading) onto the sheet.  Bake for 9-10 min., or until golden on edges.  Let cool for 10 min. before transferring to cool.