It was freezing today- really, really cold. For me at least. I know when I get in my car and the little snowflake symbol next to the digital read out of the temperature shows up that it is really cold, and its not just me making stuff up.
I am from South Texas. When I was a kid, 60 was considered freezing and grounds to not go to school. Those days were considered snow days and a good time to stay at home and drink hot chocolate and make cookies. I consider 60 downright balmy now.
So today when I woke up and saw the snowflake on my car’s thermometer, I knew that my horses were cold- really cold.
They weren’t. I drove around expecting to see little icicles falling off of their tails, and them shivering. They were hanging out- only a couple with blankets- munching on hay- which is what they do to stay warm.
Again, I was thinking that they were wimps like me- forgetting they have a much thicker skin and a fluffy fur coat.
My Jack Russell was sitting in the car- on the heated seat- shivering, but she always does that when the temp drops below 70. And she’s not from South Texas.
So needless to say, I didn’t play with or ride my horses today. I was too cold- and I had to go into Aiken..which included a trip to Kroger. Of course, that evil harlot- the cheese counter- was in full force. I was having a skinny day before I saw her. After a few samples of parm, havarti, and two types of gouda I got the hell out of there. Off to errands including the gym- to burn off the cheese samples. What a vicious cycle.
I posted this recipe on my last blog, but it must have found the black hole because it disappeared- so here I go again.
This is a recipe from my good friend Jodie’s husband- Brian. He is from an Italian family in New Jersey. It is a simple sauce- you can put it on anything- and the shells are simple, too- you can find all of the ingredients at the Pig! It just takes a bit to stuff the shells, so make it on a weekend.
4 Large Cans of Hunt’s Tomato Sauce
1 Medium Yellow Onion
2 Fresh Garlic Cloves
1/2 Sprig of finely chopped parsley
1 Tablespoon of Olive Oil
Finely chop the onion in a food processor so its almost pureed. Place a tablespoon of olive oil in the saucepan with two garlic cloves sliced in half with the pureed onion- sautee on low. Add the sauce and parsley- simmer for at least one hour. Stir gently.
4 boxes of Large Shells
One Large container of Whole Milk Ricotta Cheese (Pollyo is a good brand)
One Large block form of Mozzarella (Pollyo is a good brand!) Repeat - Shredded
1/2 Sprig of finely chopped Parsley
1 whole egg
Mix the chopped parsley and shredded mozzarella. Mix all ingredients very well in a large bowl. Meanwhile, boil the shells just until soft. Stuff the mixture into the shells. Cover the bottom of a glass/metal baking dish with the sauce. Place shells in the dish. Cover lightly with the sauce- sprinkle mozzarella on top. Cover with tin foil and bake for 35 minutes at 350. Enjoy!
The Hungry Horseman