Sep 18 2014
I felt so good yesterday I think I overdid it; my leg ached some today but not bad. I didn’t do much; I sat outside enjoying my last hummingbird come several times and the gold finches feeding upside down. It was cool this am but warmed up after noon.
About 2:00 I started making my marinara sauce, about a good pint of tomatoes I had peeled and frozen. I cooked them down to get rid of some of the water. Then added in 3 slices of Vidalia onions, a carrot and two garlic cloves all diced small. When it was cooked down, most of the water was gone; I pureed it with an immersion blender. I added two 6 oz. cans of tomato sauce, a pinch of sea salt and a tsp. of sugar. After tasting it I added in about a tsp. of oregano and a ½ tsp. of thyme. It was the right thickness so I covered it and let it simmer until 4:30.
I had thawed out the brachiola so I added it to a casserole dish; covered it to almost cover with the marinara sauce and in a 250 deg. oven to slow cook until 6:00 supper time.
I picked the last good tomatoes from my garden, 4 Roma plum tomatoes to have in our side salad of a Romaine mix with Champaign dressing and some crisp fried onions. My pasta was Ronzoni’s smart taste thin spaghetti. I split a small baguette added garlic butter and some shredded parmesan, Romano and Asiago cheese and toasted it in the oven. I didn’t get many pics of the prep since I was tired.
I sliced the brachiola about a ½ inch thick and it was pretty tender, it tasted great. I think the next one I will add some more cheese to the stuffing; maybe mozzarella. We both liked the meal and I was full when done eating.
My dog was glad when I got some nutter butter cookies out to share with him. It’s almost a nightly thing and if I wait very long he will set there and try to stare me down until I get them!
I didn't use any of the paste
Smokin Don
