Wednesday, November 22, 2006

because life is too short

1. I am grateful for new recipes that end up being as yummy as I had imagined. Last night I tried a recipe that Kathleen had posted on her website. She had called it a "fast and yummy recipe for dinner" and that pretty much sums it up. The prep time was very short and the dinner was tasty.

2. I am grateful for warm showers and soft towels.

3. I am grateful for a house-husband who does all the laundry, and remembers my random laundry preferences about what goes in the drier and what doesn't, and who is the best shirt folder I've ever seen.

4. I am grateful for last night when we were just getting ready for bed when Somebody suggested that instead of getting in bed we go to Wendy's and get mini-frostys. So, we did. And then we sat in bed and ate frostys and chatted, and it was a great end to a wonderful day.

5. I am grateful for so many clothing options that picking out what to wear is often a chore.

"The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving."
--H. U. Westermayer

Italian Baked Chicken and Pastina
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400°F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.

Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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