So...it has deffinately been a while! Our computer crashed at home, and after a little thinking, we bought a new hard drive, and give a big thank you to the Best Buy dude for fixin' her all up! She's still got some glitches, but nothing that my technology lovin' husband can't fix....and I can't find our camera! I don't really like to post without a picture or something, but I need to post, because it's been too long! :)
Things here with us are going great! We have been busy with work, but we did buy some bikes! YEAH! Dustin loves to work out, and I...well....I don't love to work out! So we found a new little hobby that we both enjoy...and hey it's just a bike ride for me, yet Dustin can still work out! :) Our first day, we went on a little bike ride to Belmont Shore...Dustin was all, "It was probably like five miles! It wasn't that bad!" Um...Yeah. Freakin. Right!!!! It was totally more than five miles, and my butt hurt for seriously three days! We went bike ridin' again on Sunday, and it was enjoyable! I like it...it's relaxing, and fun to do! I've been meaning to go this whole week, but Dustin has been out of town and I don't want to go by myself in the dark. I don't mind going by myself...just not in the dark!
Yesterday, I was at work until 9pm! Yeah...I usually am off by five, but we had some patients come in late...I was so pooped out! I fell asleep with the bedroom light on! I slept the whole night that way...and I didn't even notice!
Well, I better run...I need to go grocery shopping. I have to make a cake for my friend from work for a work baby shower, and I found this new recipe that I'm going to try...(ok I have time, I'll post it here so you can try it too!)
SUN-DRIED TOMATO PRIMAVERA
Start to finish 35 min.
12 oz rotini pasta
1/2 lb asparagus (trimmed and cut into 1 in pieces)
1 zucchini (halved lengthwise & sliced)
1 yellow summer squash (halved lenthwise & sliced)
2 tsp extra virgin olive oil
1 jar (25.5 oz) Italian herb pasta sauce
1 1/2 c frozen bell peper strips
1/4 c oil-pack sun-dried tomatoes (drained & chopped)
1/2 c organic chicken broth
1/4 c finely chopped fresh mint
1/4 c finely chopped fresh basil
1 tbsp balsamic vinegar
shredded parmesan cheese (opt)
1) Preheat oven to 400*F.
In a large pot of boiling, salted water, cook pasta according to package directions.
Drain well; return pasta to hot pot.
Cover; keep warm.
2) In a medium bowl, combine asparagus, zucchini, yellow summer squash, and olive oil, tossing to coat veggies.
Spread on baking sheet.
Roast in pre-heated oven for 10 min; set aside.
3) In a large skillet, combine pasta sauce, peppers, and tomatoes.
Bring to a low boil.
Stir in roasted veggies, chicken broth, mint, basil, & vinegar; reduce heat.
Simmer about 10 min or until thickened.
Season to taste with salt and peppa. :)
Serve over hot, cooked pasta.
Sprinkle with cheese. (opt)
Enjoy..it sounded good to me... :)