I know, it’s hard to keep up with everything I post on here so just take it easy, okay? 🙂 I have had many posts swirling through my head in the past months but they never made it this far. The convenient thing about mental posts is that they don’t have to be edited or polished for viewers pleasure. I’m still trying to figure out the line between writing as a discipline and writing because I can’t help it. I took a creative writing class at Bible School one year and our teacher told us never to write unless we can help it. I like that. Typically, when you just can’t stop yourself, you put out something that conveys passion and conviction about what you are thinking about. On the other hand, I think writing can be a good discipline.
Another reason why posting on something as public as the internet is challenging, is because we have no idea who, if anybody are reading the posts. There might be 3 of you, there might be 333 of you, blogger really doesn’t tell me all that.
But anyway, a friend of mine (hi, you!) told me over the weekend that she regularly checks my blog to see if there’s anything new up and after having disappointed her for 6 months, I figured now is the time to get current!
Today is my day off, meaning that today I am home. I love these days fervently and enjoy just puttering around the house by my lonesome and doing catch up work. I am often greatly inspired to cook while I am at home because I LOVE to cook. To me it’s a form of art, a way of expressing what I enjoy through food and spices and condiments. Today I made manicotti. I’ll show you how I did it but don’t expect a recipe because i’m a cook that doesn’t follow rules. I make mine up as I go. Cookbooks are my springboard for cooking but certainly not my rule book. Well, except for baking cookies and cake and all those other things that you have to follow instructions. Maybe tha’ts why I don’t enjoy baking…. I have to follow rules. So anyhow, here is my morning of manicotti….
This is the manicotti in case you needed a mental picture. I guess it’s manicotti even if you didn’t.
This is the pasta sauce of my choice. There are many options available so I say go with what looks good and sweeten it. A wee bit of sugar adds a pop and really pulls some of the flavors out. I’m really weird that way. I get it from my dad. He taught us how to sweeted Mexican restaurant salsas. They are really, so much better that way. Try it and see if you don’t like it better.