But without further ado... Let's see today's scavenger hunt.
- A work consisting of two painted or carved panels that are hinged together.
- An ancient writing tablet having two leaves hinged together.
- A list of names, originally contained on such a tablet, of living and dead Christians for whom special prayers are made during the liturgy in many eastern and western churches.
This was the definition I found.... I google imaged.. some things too.. and I am still not sure.. If I understood the assignment.. but this was my best try.
3. Fill in the blank
"When I think about how much I love my new company Stella and dot I just have to stop and admire the Stella and dot earrings."
4. Taste of Italy
when a friend of mine visited Italy in high-school she came back, and cooked me a meal.. with no read sauce... using fusilli... it was and is one of my favorites. Last night I took the favorite and omitted the eggs... and added Kale... ( recipe at the bottom)
I need a lot of reminders lately. what I am cooking.. when I am working out.. and my new schedule.. of meetings and office time... I keep track of it all here in the Vera Bradley... appointment book.
here is the recipe....
Fusilli with crispy kale and Ricotta
5 tablespoons of EVOO
salt and pepper
1 lb short or long fusilli pasta or curly spaghetti
1 lb hot or sweet italian bulk sausage ( optional)
3 to 4 cloves of garlic
1 small Italian red cherry chile pepper or 1 fresno chile pepper, seeded and finely chopped
2 tablespoons of thyme
small springs rosemary- finely chopped
about 1 1/2 cups fresh sheep's or cow's milk ricotta cheese
Preheat oven to 400 Dress kale with EVOO season with salt. Bake for about 15 minutes.switch pans midway through.
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot, reserving one cup of the pasta cooking water.
Once the pasta water is boiling., if using sausage... put it in a large skillet, drizzle with EVOO on med. heat. Add sausage, crumbling the meat and cook until browned. Using a slotted spoon transfer to a plate.
then heat pan to medium add 2 tablespoons of EVOO add garlic chile pepper and stir... then add thyme and rosemary.
Whisk the reserved pasta cooking water into the garlic oil, then pour over the pasta. Add half of the crispy kale, the sausage...ricotta and some nutmeg.. toss.... to coat.....
Serve in shallow bowls.. and salt... top with pecorino-romano...... and more kale.