on my heart today

And he said to them, “Take care, and be on your guard against all covetousness, for one's life does not consist in the abundance of his possessions.” 

Luke 12:15

week 28

 Another week has gone by, they seem to be going by quicker now.

 She has grown so fast I find myself missing the newborn stage sometimes.  Although I do love her new found independence I miss carrying her around in her Baby K'tan wrap all day. 

 Now she loves to sit up and play with her toys on the floor, if I let her she would probably be totally fine doing that for the entire day. 

Weekend pictures

the slide was a little scary for Ruby

Zombie Soup

This soup is delicious, you wont be disappointed.

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.

 Add onions and cook until softened, about 6 minutes.

 Add garlic,

 oregano, and red pepper flakes. Cook for 1 minute.

 Add tomato paste and stir well. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

 Add diced tomatoes,

 bay leaves,

 and chicken stock.

 Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

 

Add uncooked pasta and cook until al dente.

in the meantime:

 In a small bowl, combine the ricotta,

 Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

ENJOY!

(and I was so excited to eat this soup I forgot to take a final photo)