Susan Spess Shay

Still playing make believe.


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Countingdown Tension

The wedding is a week from today.

Each time I write week today, it comes out weed. Might be a glitch in my brain. Or maybe it’s countdown tension. Yeah, lazy, laid back me. Tense. Who knew?

Too much to do. Too little energy. LOL. See, I decided to cook the rehearsal dinner. Martha Stewart’s stuffed chicken breasts. Fifty of them. 😉 Thank God for sisters and great friends who give me help and advice.

I’m going to try to do the centerpieces with hydrangeas that Deb and I’ve grown. I love those big clusters of tiny blossoms!

This is from a couple of summers ago, but I have some just like it growing out there. Now if I can keep them from drying up and blowing away before next week, I’ll be a happy mama.

So the dinner is planned, I have the venue (the church!) and I have the best help in the world, which is an answer to prayer! Sister Debbie, who has been there and done that (she’s helped cater more than a few meals and cooks regularly for our entire family, and works in a flower shop) has volunteered to help.

Knowing that, I might even be able to sleep tonight!

Anyway, keep us in your prayers. More than anything, we want God’s blessing on the wedding and the marriage!

I blogged about Matt today at my writers’ group blog. Please come over, check out the photos and (please, please) say hi!

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Martha’s Spaghetti

A meat sauce on spaghetti. The sauce contains ...

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This is one of G-Man’s favorite dinners. If I add garlic bread and salad, the boy’s in heaven!

I call it Martha’s Spaghetti because I got the recipe from watching Martha Stewart, but I had to change it a little. First, she didn’t have meat in it (can you imagine?) and she did have cheese in it. 😦

So here’s Susan’s version of Martha’s Spaghetti.

2 T olive oil
3 or 4 cloves garlic
red pepper flakes
1 T dried basil
1/4 pound hamburger
2 cans chopped tomatoes with spices (with green peppers and onions)
spaghetti–cooked al dente

Peel and slice three or four cloves of garlic and fry along with a healthy pinch of red pepper flakes in 2 tablespoons olive oil until golden. (Careful, garlic burns easily.) When the garlic is ready, crumble in 1/4 pound of hamburger meat and cook until all the pink is gone.

Next pour in two cans diced tomatoes with spices. Add 1 tablespoon dried basil. (If you rub it between your CLEAN hands as you put it in the pot, you’ll release the oils and flavor.)  Cook on medium heat until the sauce starts to thicken.

Drain cooked spaghetti noodles (al dente) and add to the meat sauce and stir together until the sauce starts to stick to the noodles. (This is where Martha puts in cheese. It makes the sauce thicken faster and stick to the noodles. We opt to live with thinner sauce and forego the cheese.)

That’s it–ready to chow down!

Next time: Smothered Snake.