Just the Two of Us: Bona Fide

Sunday, November 29, 2009

Bona Fide

I think I've mentioned before that I still have a hard time realizing that I am a bona fide grown-up. It usually hits me when I do something grown-up-ish that I have never done before. I have to pause and think: Seriously, I can do that? Isn't that a grown-up's job? This past weekend was no exception. Kameron and I hosted our first Thanksgiving at our house. Kam's family drove the great distance from Utah to Spokane to spend the holiday with us. It was a little tricky finding sleeping space for eight people but we did and we had a wonderful time!

P.S. We saw the movie Blindside while our family was here. I give it two thumbs up! It's one of the most truly uplifting movies I have ever seen. Go see it!

2 comments:

Brian and Hillary said...: Hey Emily... Its been awhile since I have seen you. I like to check your blog every now and then. It looks like you and Kameron had a good turn out for Thanksgiving. It also looks like the food turned out good.

How is your house coming along.

Your cousin, Hillary

Here is our blog site www.sandsofthesea.blogspot.com; November 30, 2009 at 7:23 PM
Hippi Chicki Niki said...: You look so pretty in the pic of you and Kam!; December 3, 2009 at 12:38 AM

Post a Comment

Vegetarian Recipe of the Month

Ravioli with Broccoli and Red Peppers

This recipe is easy, fast, and cheap. The perfect weeknight dinner trifecta. Did I mention it's also quite tasty?

3 Tablespoons olive oil
1 red bell pepper, cut into thin 2 inch strips
3 garlic cloves, minced (I cheat and use the pre-minced kind in a jar)
1 pound frozen cheese ravioli
3 cups tiny broccoli florets
2 tablespoons shredded fresh basil, or 1/2 tsp dried
Salt and pepper to taste
Parmesan Cheese

Being a large quantity of water to a boil in a stockpot. Heat 2 tablespoons oil in a medium sized skillet over medium heat. Add the red pepper and garlic, and saute until the pepper is very soft and golden, about 10 minutes. Keep warm over low heat.

Drop the ravioli into the boiling water. About 3 minutes before the ravioli is finished cooking (check package) add the broccoli and cook together until tender, about 3 minutes. Drain in a colander.

Add ravioli and broccoli into the red pepper and garlic. Add 1 tablespoon of olive oil and stir together. Sprinkle with Parmesan cheese (or, if you are my husband, dump on the Parmesan).

Recipe adapted from Vegetarian Classics by Jeanne Lemlin.

Click here to go to my Vegetarian Recipe of the Month Archive!