Great Expectations of Parsnips

The first time I read Great Expectations was in 6th grade. I had a pink paper notebook dedicated for this book. And I'm pretty sure I insisted on using it even though the teacher asked me to get a normal white page notebook. Ugh, could you imagine having to decipher kid handwriting on pink paper? I probably used a green pen. The Father was called in to meetings at that school quite a bit. I wonder if she ever did this project with her other classes... In any case, I've read this book every couple of years since then and I'm glad that I have. It's a very good reminder of how asinine a person can be when they're young.
Oh Dickens, you were so good with making realistic characters.
Even if you took 4 pages to describe a chair...

Have you ever tried a parsnip? Think somewhat carroty flavor only white flesh. I likes them roasted.

Easy Roasted Vegetables
serves 2 smallish portions
1 parsnip
1 carrot
2 small potatoes
1/2 small onion
1 TBspn olive oil
1/2 tsp salt (you can use less or omit if you desire)
pepper to taste
3 cloves of garlic (or 1/4 tsp garlic powder)

1. Pre-heat oven to 400F
2. wash and peel the veg
3. cut veg into large chunks (if using fresh garlic, smash the cloves with the flat of a knife blade and remove paper skin)
4. toss veg with oil and spices
5. bake at 400F for about 30 mins or until tender

Manicotti, I see your face in every flower

This has been my favorite song since I was hmmmm 14? 15? something like that http://www.youtube.com/watch?v=vPJuFxl0bxY
It was the song me and the mister danced to at our wedding. I'm listening to her stuff right now and this song made me choke up.
What a sap.
ANYWAY

A strange yet, somewhat personal fact - I don't really like melted cheese. No cheese fondue, nacho sauce or really any kind of cheese sauce. I think it may be the smell but then again it may be just because it's disgusting. As a kid, pizza was always deconstructed* into it's respective bits and only then all was eaten. Bread w/ sauce, then if the cheese had sufficiently hardened I'd eat that or if not, I'd eat some of toppings...

That being said, here's a recipe for easy manicotti (why is manioc in the spellcheck but not manicotti?)

makes about 6

Ingredients
8 manicotti shells
2 cups tomato sauce (of your making or choosing, I choose because I'm lazy)
1/2 lb ground sausage (may be omitted but it's just so good)
1/2 shredded cheeses (I used blend of parmesean, asiago and mozzerella
1/2 cup shredded mozzerella (used to top stuffed noodles)
1 cup ricotta or marscapone cheese (I use half a small tub of ricotta about 8 oz)
2 cloves garlic
1/4 tsp of pepper
1/4 tsp salt
dash cayenne** (optional)

Pre-heat oven to 350F
1. Boil pasta shells according to the directions (should be slightly undercooked for this dish) I used Barilla manicotti shells and boiled them for 7 minutes (Did 2 of your shells split? I always lose 2 out of 8...)
2. GENTLY rinse noodles with cold water and set aside to cool
3. brown sausage (break into small crumbles)and garlic on stovetop, drain any accumulated fat
4. make filling - mix ricotta, sausage & garlic, pepper, salt and 1/2 cup mixed shredded cheese
5. Put 1/2 cup of tomato sauce on bottom of small baking pan (I used 8x8, 2" deep non-stick pan)
6. stuff cheese mix into noodles as best you can without splitting them (using a pastry bag makes this very easy)and place stuffed noodles on top of sauce
7. Pour remaining tomato sauce over all of the stuffed manicotti
8. top with mozzerella
9. Bake at 350F for about 35 mins
10. have at it... but do not burn your mouth portal on the melted cow lactate***

NOTE: if you switch the manicotti forms for giant shells or even lasagne it pretty much works the same and it's easier to stuff shells or layer lasagne


* but ONLY when at home, Nuns wouldn't stand for that business
** I really do put this shit in everything
***WECOMEFROMFRANCE