Friday, June 29, 2012
Sunday, June 24, 2012
Greenville Getaway Weekend
Reedy River Park....look at the Ducky!
Fun to see Uncle Mark and TJ!
Savannah loves some ice cream...like her Mommy!
Torrey, Dan, and Savannah
Saturday, June 23, 2012
Sliding with TJ
Sent on the Sprint® Now Network from my BlackBerry®
Good Morning from
Sent on the Sprint® Now Network from my BlackBerry®
Friday, June 22, 2012
Birthday wishes...
Sent on the Sprint® Now Network from my BlackBerry®
Sunday, June 17, 2012
Swimming
Ready to go swimming at Grandma's!
What a good swimmer...
Snack time...
Time to go!
Torrey, Dan, and swimming Savannah
Saturday, June 16, 2012
Friday, June 15, 2012
Don't skip the Anchovies in this great recipe!
Emeril's Rigatoni with Broccoli and Sausage
| |||||
| |||||
|
Everyday Food, March 2012
- Prep Time25 minutes
- Total Time50 minutes
- YieldServes 6
Add to Shopping List
Ingredients
- Coarse salt and ground pepper
- 1 pound rigatoni
- 2 heads broccoli, cut into florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
- 4 anchovy fillets, minced
- 1 pound sweet Italian sausage, casings removed
- Parmesan, grated, for serving
Directions
- In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
- Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
Cook's Note
Emeril says, "If you're in the market for a simple, comforting pasta dish, look no further: This Italian-inspired combination is easy enough that kids can lend a hand. Let older helpers cut off the broccoli florets while little ones have fun whisking together the sauce. Feel free to use turkey or chicken sausage for a lighter meal."
Sunday, June 10, 2012
Saturday, June 9, 2012
Friday, June 8, 2012
Honoring #29 at Turner Field tonight...
Thursday, June 7, 2012
Week in review...
I'm a little behind on posting pictures for this week but it was one worth making note of! Gram and Poppy came for a visit last weekend and we took a trip to the Botanical Gardens - flowers, family, and fun!
Savannah has recently really started to love coloring...
The other big news this week is that....Savannah turned 18 months old.....hard to believe our sweet little baby is now 18mos old and weighs 28lbs! Seeing her grow and develop has brought us so much joy.
Torrey, Dan, and Savannah
Subscribe to:
Posts (Atom)